Garlic Herb Butter Tomahawk Steak Tips, FAQ & printable recipe

Tips for success

If you find the butter is browning too quickly during the basting phase, move the pan slightly off the direct heat source. This allows you to continue the basting process without burning the milk solids in the butter, ensuring the sauce remains sweet and aromatic rather than acrid or overly dark.

When carving the tomahawk, start by cutting the large eye of the meat away from the bone. Once the meat is separated, slice it into uniform strips against the grain. This technique ensures that every piece of meat is tender and easy to chew, providing the best possible texture for your guests.

Variations

• Peppercorn Crust: Before searing, press a thick layer of crushed peppercorns into the surface of the steak to create a bold, spicy crust that complements the richness of the beef.
• Shallot and Thyme: Add one finely minced shallot to the butter during the basting phase. The shallot will caramelize in the herb butter, adding a subtle sweetness that pairs perfectly with the savory steak.

Storage and make-ahead

Fridge

Keep in an airtight container in the refrigerator for up to 3 days. Ensure the steak is fully cooled before refrigerating.

Freezer

Wrap tightly in plastic wrap and aluminum foil for up to 2 months. Thaw slowly in the refrigerator before reheating.

Reheat

Gently reheat in a skillet over low heat with a small knob of butter until just warmed through, or use an oven at 250°F (120°C).

Store any leftover steak in an airtight container in the refrigerator for up to 3 days. To maintain the best quality, wrap the meat tightly in plastic wrap before placing it in the container.

This prevents the steak from drying out or absorbing other flavors from the fridge. Always ensure the meat has cooled completely before storing.

While the steak is best served immediately, you can prepare the garlic herb butter mixture ahead of time and keep it refrigerated.

When you are ready to cook, simply drop the prepared butter into the hot skillet as instructed. This saves time and ensures you have all your aromatics ready to go when the steak is seared.

Serving ideas

Serve the tomahawk steak on a warmed platter or a rustic wooden board to maintain its temperature. The presentation of the bone is iconic, so make sure it is visible when you bring the dish to the table.

Accompany the steak with simple sides like roasted potatoes or a fresh green salad to balance the richness of the garlic butter.

For an extra touch, you can drizzle any remaining butter from the cutting board over the sliced meat just before serving.

This adds a final punch of flavor and ensures the steak remains glistening and appetizing. Provide guests with a sharp knife to help them enjoy the meat directly from the bone if they prefer.

Frequently asked questions

Recipe card

Garlic Herb Butter Tomahawk Steak

Prep 10 minCook 20 minRest 10 minTotal 40 minServes 2

Ingredients

• 1 piece tomahawk steak
• 1 tsp coarse black pepper
• 4 tbsp unsalted butter
• 3 cloves garlic, smashed
• 1 tbsp fresh herbs, chopped

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

750

Protein

55 g

Carbohydrates

1 g

Fat

58 g

Automatic estimate from the ingredient list, not laboratory-verified.