Big, bold, and unapologetically beefy — this Garlic Herb Tomahawk Steak is the kind of dinner that silences the table. A thick-cut tomahawk gets a hard sear, then gets basted in foaming garlic-herb butter until the crust is deeply caramelized and the center is perfectly juicy. Serve it sliced, showered with flaky salt, and watch it disappear.
Ingredients
- 1 tomahawk steak (2 to 2.5 lb, about 2 inches thick)
- 2 tsp kosher salt
- 1 tsp black pepper, coarsely ground
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- 5 garlic cloves, smashed
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 tsp garlic powder
- Flaky sea salt, for finishing
Instructions
- Bring to room temp: Take the steak out of the fridge 45 minutes before cooking and pat it very dry with paper towels.
- Season generously: Rub the steak all over with olive oil, then coat with kosher salt, black pepper, and garlic powder. Press the seasoning into the meat.
- Sear hard: Heat a grill or cast-iron skillet over high heat until smoking. Sear the steak 3-4 minutes per side until a deep brown crust forms, searing the fat cap and edges too.
- Drop the heat: Move to medium heat (or indirect grill heat) and continue cooking, flipping every 2 minutes, until the internal temperature hits 125°F for medium-rare.
- Baste with garlic-herb butter: Add butter, smashed garlic, rosemary, and thyme to the pan. Tilt and spoon the foaming butter over the steak continuously for the last 2 minutes.
- Rest the steak: Transfer to a cutting board and rest 10 minutes so the juices redistribute.
- Slice and serve: Slice against the grain, spoon over the garlic-herb butter from the pan, and finish with flaky sea salt.
Pro tip: Use an instant-read thermometer and pull the steak 5°F below your target — carryover heat finishes the job while it rests.
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Estimated nutrition per serving: 720 calories, 58g protein, 8g carbs, 50g fat.
