Tomahawk Steak

• servings: 4 servings
• total time: 30 minutes

Ingredients

Tomahawk ribeye

Skirt steak

Vegetable oil

Butter

Garlic

sprig Fresh rosemary

Kosher salt

Freshly cracked pepper

Directions

For the Tomahawk Ribeye:

Start by seasoning the steak on both sides with kosher salt and freshly ground pepper, then letting the steak sit for 30 minutes to come up to room temperature. - Tomahawk ribeye - Kosher salt - Freshly cracked pepper

Pat the salt and pepper into the steak on both sides.

Place the steak on a rack and in the oven at 225°F for 45 minutes, until the inside of the steak registers 115°F.

Heat vegetable oil in a cast iron skillet before placing the steak on to sear. - 1 tbsp Vegetable oil

Cook until the steak is completely seared on one side before flipping. Roughly 1½ - 2 minutes.

Flip the steak and make sure everything is crisp.

Add butter to the pan, along with garlic and a whole sprig of rosemary. - 2 ½ tbsp Butter - 1 Garlic - 1 sprig Fresh rosemary

Gently lift the pan to an angle creating a “butter pool” and scooping it up and pouring it over the steak with a spoon (butter basing).

Flip once more, making sure everything is crisp, and continue to butter baste the other side for another 90 seconds.

Once both sides have been generously butter basted, sear all the rendered fat on the side of the steak for about 60 seconds until the fat turns golden brown.

Let rest for no longer than 5 minutes with the garlic and thyme on top. Cover with foil.

Run a chef’s knife on the side of the bone (hold on to for future beef stock).

Carve the steak straight down into thick pieces.