Butter Loaded Tomahawk
Ingredients (Serves 2-4)For the steak:
1 tomahawk steak (2-3 lbs, about 2 inches thick)
1 tbsp olive oil
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tsp smoked paprika (optional)
For the herb butter:
1/2 cup unsalted butter, softened
3 garlic cloves, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
1 tbsp fresh parsley, finely chopped
1 tsp lemon zest
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
InstructionsPrepare the steak:
Remove the tomahawk steak from the fridge 1 hour before cooking to bring it to room temperature. Pat it dry with paper towels.
Rub the steak with olive oil, then season generously with kosher salt, black pepper, and smoked paprika (if using).
Make the herb butter:
In a small bowl, mix the softened butter with minced garlic, rosemary, thyme, parsley, lemon zest, red pepper flakes (if using), and a pinch of salt and pepper. Set aside.
Cook the steak:
Preheat your oven to 400°F (200°C) and heat a large cast-iron skillet or grill to high heat.
Sear the steak on the skillet or grill for 3-4 minutes per side to develop a nice crust.
Transfer the steak (in the skillet, if using) to the oven and roast for 8-12 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Use a meat thermometer for accuracy (like the MEATER+ shown in the image).
Remove the steak from the oven or grill and let it rest on a cutting board for 10 minutes.
Add the herb butter:
While the steak is resting, spread half of the herb butter over the top of the steak, letting it melt into the meat.
Slice the steak against the grain, and drizzle the remaining herb butter over the sliced pieces.
Serve:
Arrange the sliced steak on a cutting board or platter, ensuring the bone is prominently displayed.
Garnish with additional chopped fresh herbs if desired.
Serve with sides like roasted vegetables, mashed potatoes, or a simple green salad.
Notes
For a smokier flavor, you can grill the steak over charcoal or wood instead of using a skillet.
Adjust the cooking time if you prefer a different doneness: 125°F (52°C) for rare, 140°F (60°C) for medium.
Enjoy your Butter Loaded Tomahawk!