✅Ingredients:
1 tomahawk steak (about 2-3 lbs)
2 tbsp coarse salt
1 tbsp freshly ground black pepper
1 tbsp garlic powder
1 tbsp smoked paprika (optional)
2 tbsp olive oil or melted butter
For the Garlic Herb Butter:
4 tbsp unsalted butter, softened
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1/2 tsp salt
1/2 tsp black pepper
✅Instructions:
1. Preparation:
Remove the tomahawk steak from the fridge at least 1 hour before cooking to bring it to room temperature.
Pat the steak dry with paper towels and rub it with olive oil.
Season generously with salt, black pepper, garlic powder, and smoked paprika.
2. Reverse Sear Method (Recommended):
Preheat your oven (or smoker) to 225°F (107°C).
Place the steak on a wire rack over a baking sheet or in the smoker.
Cook until the internal temperature reaches 115-120°F (46-49°C) for medium-rare (use a meat thermometer).
Remove the steak and let it rest for 10 minutes.
3. Searing the Steak:
Heat a cast-iron skillet or grill to high heat.
Sear the steak for 1-2 minutes per side until a deep crust forms.
If using a grill, sear it over direct heat, flipping occasionally.
Remove from heat when the internal temp reaches 130°F (54°C) for medium-rare.
4. Garlic Herb Butter:
In a bowl, mix softened butter with garlic, parsley, thyme, rosemary, salt, and black pepper.
Spread the butter over the hot steak, allowing it to melt into the meat.
5. Serving:
Let the steak rest for 5-10 minutes before slicing.
Slice against the grain and serve with the pan juices.
Enjoy
