Garlic Herb Butter Tomahawk Steak Step-by-step instructions

Before you start

Before you begin, ensure your tomahawk steak has been removed from the refrigerator at least 30 minutes prior to cooking. Prepare your garlic by smashing the cloves with the side of a knife to release their oils, and chop your fresh herbs finely.

Have your cast iron skillet, tongs, and a meat thermometer within reach. A clean wooden cutting board should be ready for the final resting and carving stage, as the steak will release juices once sliced.

Instructions

Searing the Crust

1. 1Sear the Steak
   Pat the tomahawk steak dry with paper towels. Heat a heavy-duty cast iron skillet over high heat until it begins to smoke slightly. Place the steak in the hot pan and sear undisturbed for 4 to 5 minutes to develop a deep, dark brown crust, then flip to sear the other side.
   Look for The steak should have a deep, mahogany-colored crust on both sides.
   Tip Ensure the steak is completely dry before adding to the pan to guarantee a perfect crust.

The steak should look deeply browned and charred in spots, with a firm exterior. You should hear a loud, consistent sizzle when the meat touches the pan. If the steak is not browning, the pan is not hot enough; increase the heat slightly and wait for the oil to shimmer before proceeding.

Infusing with Butter

2. 2Baste with Garlic Butter
   Reduce the heat to medium. Add the unsalted butter, smashed garlic cloves, and fresh herbs to the skillet. Once the butter is melted and foaming, tilt the pan slightly and use a large spoon to continuously baste the steak with the hot, aromatic butter until the internal temperature reaches 145°F (63°C). Once finished, remove from the pan and let the meat rest at least 3 minutes before carving.
   Look for The butter will foam up and take on a nutty aroma as it infuses the meat.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Move the garlic cloves around the pan to ensure they toast lightly without burning.

The butter should be foaming, golden brown, and smell intensely of toasted garlic and herbs. The steak will have taken on a glossy, rich coating from the basting process.

Check that the garlic cloves are softening but not turning black, which would indicate they are burning and creating a bitter flavor profile.

Resting and Carving

3. 3Carve and Serve
   Transfer the steak to a wooden cutting board. Pour the remaining garlic herb butter from the pan over the meat. Carve the meat away from the bone and slice against the grain into thick, juicy strips for serving.
   Look for The meat should be firm to the touch but yielding, with a beautiful rosy center when sliced.
   Tip Do not skip the resting period, as it is essential for keeping the steak succulent and tender.

The steak should feel firm yet springy to the touch. Once carved, the meat should reveal a beautiful, consistent color throughout. The bone should be clean as you slice the meat away, and the juices should be clear and slightly pink, indicating a perfectly rested and succulent piece of beef.

Common mistakes

A common mistake is overcrowding the pan or using a pan that is not hot enough, which leads to gray, steamed meat instead of a crispy crust. Ensure the skillet is smoking hot before adding the steak.

Another error is neglecting to let the steak rest; cutting into it too early allows all the flavorful juices to run out onto the board, leaving you with dry meat. Always be patient and let the steak rest adequately.

How to tell it’s done

To ensure the steak is perfectly cooked, use a meat thermometer to check the thickest part of the meat. A temperature of 145°F (63°C) is ideal for a medium-rare to medium finish, which provides the best texture for this cut.

After reaching this temperature, let the steak rest for at least 3 minutes. The internal temperature will rise slightly during this time, ensuring the meat remains juicy and tender when sliced against the grain.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest