Entree: United States – Tomahawk Steak with Garlic-Herb Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 45 min

Additional 40 min

Total 1 hr

Ingredients

- 1 bone-in beef tomahawk steak, approx. 32 oz (900 g)
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil (for searing)
- 4 tbsp (60 g) unsalted butter, softened
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 tbsp (6 g) fresh thyme leaves, finely chopped
- 2 cloves garlic, minced
- 12 oz (340 g) fingerling potatoes, halved lengthwise
- 2 tbsp (30 ml) olive oil (for potatoes)
- Salt and pepper to taste for potatoes

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 225°F (110°C). Season the tomahawk generously with 2 tsp (10 ml) kosher salt and 1 tsp (5 ml) black pepper; place on a rack over a baking sheet.
2. Roast tomahawk in the oven until internal temperature reaches about 110°F (43°C) for medium-rare final result, about 30–45 minutes depending on thickness.
3. While steak roasts, toss fingerling potatoes with 2 tbsp (30 ml) olive oil, salt, and pepper; spread on a baking sheet and roast at 400°F (200°C) for 25–30 minutes until golden and tender.
4. Combine softened butter, parsley, thyme, and minced garlic to make garlic-herb butter; refrigerate until ready.
5. Heat 2 tbsp (30 ml) neutral oil in a large cast-iron skillet over very high heat until just smoking. Sear the tomahawk 1–2 minutes per side and 30–60 seconds on the edges to develop a deep crust.
6. Remove steak, top with garlic-herb butter, and rest 10 minutes before slicing; serve with roasted fingerling potatoes.

1. Preheat oven to 225°F (110°C). Season the tomahawk generously with 2 tsp kosher salt and 1 tsp black pepper; place on a rack over a baking sheet.
2. Roast tomahawk in the oven until internal temperature reaches about 110°F (43°C) for medium-rare final result, about 30–45 minutes depending on thickness.
3. While steak roasts, toss fingerling potatoes with 2 tbsp olive oil, salt, and pepper; spread on a baking sheet and roast at 400°F (200°C) for 25–30 minutes until golden and tender.
4. Combine softened butter, parsley, thyme, and minced garlic to make garlic-herb butter; refrigerate until ready.
5. Heat 2 tbsp neutral oil in a large cast-iron skillet over very high heat until just smoking. Sear the tomahawk 1–2 minutes per side and 30–60 seconds on the edges to develop a deep crust.
6. Remove steak, top with garlic-herb butter, and rest 10 minutes before slicing; serve with roasted fingerling potatoes.