Tomahawk Steak
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A perfectly cooked Tomahawk steak, seared on a grill and finished in the oven to medium rare, served with garlic butter and skin-on chips.
00:50:00 total
Serves 2
medium
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Ingredients
- Tomahawk steak - 1 large steak (about 1.5-2 kg) (thick cut ribeye with bone)
- Salt - watch the video to see (generous amount for seasoning both sides)
- Cracked black pepper - watch the video to see (to season both sides)
- Olive oil - watch the video to see (drizzle on both sides to coat)
- Garlic butter - watch the video to see (melted, for serving)
- Skin-on chips - watch the video to see (to serve alongside steak)
Instructions
- Preheat grill and oven: Preheat your grill on high heat and your oven to 190°C (375°F).
- Season the steak: Generously season both sides of the Tomahawk steak with salt and cracked black pepper. Drizzle olive oil on both sides and rub it in.
- Sear the steak: Place the steak on the hot grill and sear for 3 to 4 minutes on each side until a nice crust forms.
- Insert temperature probe: Insert a wireless digital thermometer probe into the thickest part of the steak to monitor internal temperature.
- Finish cooking in oven: Transfer the steak to a tray lined with baking paper and place it in the preheated oven. Cook until the internal temperature reaches 60°C (140°F) for medium rare, about 40-50 minutes.
- Prepare garlic butter: While the steak is cooking, melt garlic butter in a small saucepan to serve with the steak.
- Rest the steak: Remove the steak from the oven and let it rest for 5 minutes before slicing.
- Slice and serve: Using a sharp knife, slice the steak across the grain. Serve with skin-on chips and drizzle with melted garlic butter.
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