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House of Meats: Tomahawk Steak

Prep Time:

1 hour (to bring steaks to room temperature)

Cook Time:

35 - 40 minutes

Serves:

2 to 3 (Per Tomahawk Steak)

Level:

Intermediate

About the Recipe

To cook a tomahawk steak, start by preparing the steak with a dry brine and generous seasoning. Then, you can cook it using a reverse sear method, starting at a lower temperature to cook through and then searing at high heat for a crust. Alternatively, you can sear it quickly on the grill or in a pan before finishing it in a preheated oven. Rest the steak for a few minutes before serving to allow juices to redistribute, resulting in a more tender and flavorful steak.

Ingredients

House of Meats Tomahawk Steaks

Preparation

Instructions:

  1. Heat an outdoor grill to highest heat possible.

  2. Season tomahawk steaks generously with salt and pepper. Use approximately 1 teaspoon of salt and pepper per pound of steak. Be sure to get the top, bottom, and all the sides. Use a generous amount of salt as this is a thick steak.

  3. Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. You'll know the steak is ready to flip when it releases easily from the grill.

Choose grill or oven method. DO NOT OVERCOOK!

Grill: Move the steak to the indirect heat side of the grill and grill at 350 degrees until the steak reaches an internal temperature of 130°F. This will take about 30 minutes. Be sure to use a meat thermometer for 100% accuracy.


Oven: Transfer the steak to a baking sheet. Bake in the preheated 375°F oven until the steak reaches an internal temperature of 130°F. This will take about 30 minutes. Be sure to use a meat thermometer for 100% accuracy. Let the tomahawk steak rest 5 to 10 minutes before serving. Spoon 1 to 2 tablespoons of compound butter onto the steak. Slice and serve.

Compound Butter Instructions:

In a bowl, combine:

  • 8 tbsp room temperature salted butter

  • 2 tsp minced garlic

  • 2 tsp minced parsley

  • 1 tsp minced fresh rosemary

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp Worcestershire sauce

Mix until well blended.

For perfect steaks, check internal temperature with an instant-read thermometer:

  • Rare: 120°F – Shiny red appearance, very soft to the touch

  • Medium-rare: 130°F – Deep red to pink appearance, soft to the touch with slight resistance

  • Medium: 135°F – Pink in the middle, between firm and soft to the touch

  • Medium-well: 140°F – Light pink with graying edges, firm with some resistance

  • Well-done: 150°F – No pink, firm to the touch

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