Steakhouse Tomahawk Steak Recipe: This Tomahawk Steak With Roasted Garlic Butter & Herbs Can't Be Beat by 30Seconds Food
If you usually cook a prime rib on Christmas Eve, here's a steak recipe you need on your radar. How about cooking a tomahawk steak? This impressive cut of beef is sure to wow your holiday guests. This easy tomahawk steak recipe with roasted garlic butter and herbs is sure to become a family tradition.
Fun Fact: Texas cowboys are given credit for this impressive steak, dating back to the days of the Rio Grande cattle drives. The meat is removed from the long rib bone, which makes the steak look like a tomahawk, thus its name.
Prep Time: 10 minutes
Cook Time: 1 hour (approximately)
Total Time: 1 hour and 10 minutes
Servings: 2 to 3
- 1 head garlic
- olive oil
- 1 tomahawk steak, about 1 1/2 to 2 inches thick, at room temperature
- 2 tablespoons olive oil
- 4 - 5 tablespoons butter
- 4 sprigs fresh thyme or fresh rosemary
Here's how to make it:
- To roast the garlic, trim off the very top of the garlic head. Put on aluminum foil, drizzle with olive oil and season with salt and pepper. Wrap the foil around the garlic put into a baking dish. Bake in a preheated 350-degree F oven until soft, about 30 minutes. Remove and set aside. Increase oven temperature to 425 degrees F.
- Season the steak with salt and pepper. Heat the 2 tablespoons olive oil in a skillet over medium-high heat. Sear the steak on one side for about 3 minutes. Flip the steak over and sear for another 3 minutes. Carefully put the steak onto a baking sheet.
- Bake in the preheated 425-degree F oven for about 10 minutes or until it reaches desired doneness. Check the internal temperature with a meat thermometer.
- While the steak cooks, melt the butter in a skillet. Squeeze the roasted garlic flesh into the butter. Whisk to combine. Add the thyme or rosemary, salt and pepper and cook, stirring, about 2 to 3 minutes.
- When steak is at desired doneness, remove it from the oven and put it into the skillet with the garlic butter. Baste the steak all over with the garlic butter. Remove to a cutting board and let it rest for about 10 minutes.
- Carve the steak and serve with the remaining garlic butter.
- Rare: 120 - 125 degrees F (bright red center)
- Medium Rare: 130 to 135 degrees F (very pink center)
- Medium: 140 to 145 degrees F (pink center, brown edges)
- Medium Well: 150 to 155 degrees F (no pink)
- Well Done: 160 degrees F and up (brown throughout)
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