Description
This Tomahawk Steak recipe guides you through a slow-roasting and BBQ searing method to achieve a perfectly medium-rare steak with a flavorful crust. Seasoned simply with salt and pepper, slow-roasted to tender perfection, then finished with a high-heat sear on a BBQ grill, this steak is served with luscious sauces such as Cowboy Butter and Béarnaise for a truly indulgent dining experience.
Ingredients
Scale
Steak and Seasoning
- 1 tomahawk steak (1.2 – 1.5 kg / 2.4 – 3 lb)
- 2 tsp cooking salt or kosher salt
- 3/4 tsp black pepper
- 1 tbsp olive oil
Optional Sauces
- Cowboy butter (recipe pictured in post)
- Béarnaise sauce
- Café de Paris butter
- Creamy mushroom sauce
- Chimichurri sauce
- Blue cheese sauce (page 330 of Dinner)
- Red wine sauce
- Dijon or seeded mustard
Instructions
- De-chill and Dry: Take the steak out of the refrigerator an hour before cooking to reach room temperature. Remove from packaging and pat the steak dry with paper towels without salting at this stage.
- Preheat Oven: Set your oven to 140°C (285°F), or 120°C if using a fan-forced setting.
- Season Steak: Sprinkle salt and black pepper evenly over the meat and rub seasonings into the surface with your hands to ensure good adhesion.
- Slow Roast: Place the steak on a rack over a baking tray and bake in the preheated oven for 40 to 45 minutes until the internal temperature reaches 50°C (122°F) for medium rare doneness.
- Rest After Roasting: Remove the steak from the oven and rest at room temperature for 10 minutes. The internal temperature will rise approximately 3°C during this time.
- Preheat BBQ Grill: Heat your BBQ grill to a screaming hot temperature. If unsure, use the flat plate side, otherwise the grill grate is preferred for classic grill marks.
- Apply Oil: Drizzle the olive oil on the steak surface and gently pat to spread the oil evenly without disturbing the salt crust.
- Lower Grill Heat: Reduce the grill heat to low or medium-low just prior to placing the steak on the grill (use medium if using a flat plate side).
- Sear Edges and Bone: Using tongs, hold the steak upright to sear the edges and bone first. Rotate every minute to evenly brown the circumference. Monitor closely to manage flare-ups if grilling.
- Sear Steak Surfaces: Lay the steak down flat on the grill and cook for 3 to 4 minutes on each side until the internal temperature reaches 55°C (131°F). Rotate the steak 45° halfway through each side cook to create classic cross grill marks.
- Final Rest: Remove the steak from the grill and rest for 3 minutes on a rack. The internal temperature will continue to rise to around 57°C (135°F), reaching perfect medium rare.
- Serve: Slice the tomahawk steak into 1 cm (0.4 inch) thick pieces and serve with your choice of steak sauces such as Cowboy Butter, Béarnaise, or chimichurri.
Notes
- Ensure the steak is properly de-chilled to allow even cooking throughout.
- Use a rack when slow roasting to allow air circulation and even heat exposure.
- Adjust cooking time slightly if you prefer different levels of doneness.
- Manage flare-ups carefully if searing on an open grill to avoid burning the crust.
- The internal temperature will rise during resting; remove from heat a few degrees prior to final desired temperature.
- Resting is critical for juicy steak; do not skip resting after both roast and sear steps.
- Prep Time: 1 hour 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Tomahawk steak, slow roast, BBQ sear, medium rare steak, steak recipe, cowboy butter, steak sauces
