Tomahawk Steak Recipe

A hand spooning pan juices over two whole tomahawk steaks in a large oval skillet.

5 from 1 vote

Tomahawk Steak Recipe

How to cook the perfect tomahawk steak (cowboy steak) that's juicy, tender, and full of flavor! It's easy to recreate this steakhouse favorite at home, at a fraction of the cost.

Prep Time30

Cook Time7

Chill Time2

Total Time2 37

Course: Dinner

Cuisine: American

Keyword: tomahawk steak, tomahawk steak recipe

Servings: to 4 servings

Author: Katerina Petrovska

Ingredients

For the herb compound butter

½ stick salted butter softened at room temperature
¼ teaspoon ground black pepper
2 cloves garlic minced
½ tablespoon chopped fresh thyme
½ tablespoon chopped fresh oregano
½ tablespoon chopped fresh rosemary
½ tablespoon fresh lemon zest

For the steaks

3 teaspoons kosher salt
1 ½ teaspoons ground black pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried basil
2 tomahawk steaks you can use ribeye instead but the bone in the tomahawk steak makes for great presentation
2 tablespoons olive oil or ghee
2 tablespoons butter
2 sprigs fresh rosemary
2 whole cloves garlic

Instructions

Make the compound butter. Combine the butter, pepper, garlic, thyme, oregano, rosemary, and lemon zest. Use a fork to mash the herbs into the butter.
Chill. Wrap the compound butter in parchment paper (I like to make a log shape) and chill it in the fridge for a couple of hours (ideally overnight). You can use the compound butter right away, but the flavors will intensify if you give it some time in the fridge.
Make the seasoning mix. Whisk together the salt, pepper, thyme, oregano, and basil.
Prepare the steaks. Place the steaks on a cutting board and pat both sides dry with a paper towel. Season both sides of each steak with the seasoning mix. Gently press the seasoning into the steaks and let them rest for 10 minutes or so.
Sear. Heat a cast iron pan or heavy-bottomed skillet over medium-high heat on the stovetop. Add the olive oil and let it heat up for 10 seconds. Add the steaks to the pan and cook for 3 minutes.
Baste. Flip the steaks and add the butter, rosemary, and garlic to the skillet. Cook for an additional 3 minutes or until the steaks reach an internal temperature of 130°F (for medium-rare). While the steaks are cooking, tilt the pan occasionally and spoon the melted butter over the meat.
Rest. Transfer the steaks to a cutting board and let them rest for 10 minutes before slicing them against the grain.

Notes

Cook time will vary depending on the thickness of the steaks. Please use a meat thermometer to check for doneness. Also, please try to select steaks that are similar in size.

Nutrition