There’s something deeply satisfying about a dinner that cooks almost entirely on one pan. This sheet pan tomahawk steak and sausages is exactly that — a thick, juicy tomahawk roast in the oven alongside plump sausages, all soaking in savory beefy juices. Minimal cleanup, maximum flavor, and a centerpiece-worthy presentation.
Ingredients
- 1 tomahawk steak (about 2.5–3 lbs), room temperature
- 4 Italian sausages (sweet or hot)
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 lb baby potatoes, halved
- 2 tbsp butter
Instructions
- Preheat the oven: Heat to 400°F (200°C). Line a large sheet pan with foil and toss the baby potatoes with 1 tbsp olive oil, half the salt, and pepper; spread on the pan.
- Season the steak: Rub the tomahawk all over with remaining olive oil, minced garlic, rosemary, thyme, salt, and pepper. Let it rest 20 minutes at room temperature.
- Arrange the pan: Place the seasoned tomahawk in the center of the sheet pan, nestle the sausages around it, and dot the butter over the potatoes.
- Roast: Roast 35–45 minutes, turning the sausages once, until the steak reaches your desired doneness (130°F for medium-rare) and the potatoes are golden and crisp.
- Rest and slice: Rest the steak 10 minutes before slicing against the grain. Serve with the sausages and roasted potatoes, spooning pan juices over everything.
Pro tip: Use a meat thermometer — a tomahawk this thick fools the eye. Pull it 5°F below your target temp since it keeps cooking while it rests.
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Estimated nutrition per serving: 640 calories, 42g protein, 18g carbs, 44g fat
