Garlic Herb Butter Tomahawk Steak Tips, FAQ & printable recipe

Tips for success

To achieve an even crust, make sure the steak is dry before it hits the pan. Any excess surface moisture will create steam, which inhibits the browning process. Use a paper towel to pat the meat thoroughly on all sides just before searing for the best possible results.

When slicing, always cut against the grain. This shortens the muscle fibers, making each bite significantly more tender and easier to chew.

Using a sharp chef knife is crucial for clean cuts that keep the steak looking professional and appetizing on the plate, especially when serving such a premium cut of meat.

Variations

• Garlic Confit Finish: Instead of fresh garlic, use cloves that have been slow-cooked in oil until soft. Mash the confit garlic directly into the butter during the basting phase for a deeper, sweeter, and more mellow garlic flavor throughout the steak.
• Compound Butter: Mix minced fresh herbs into your butter before chilling it. This creates a flavorful compound butter that melts beautifully over the hot steak, adding complexity and a fresh aromatic finish to every bite.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as it changes the texture of the steak.

Reheat

Gently reheat in a skillet over low heat with a touch of butter until just warmed through.

If you have leftovers, place them in an airtight container within two hours of cooking. Store in the refrigerator for up to three days.

Keep the slices slightly thicker to prevent them from drying out during the reheating process, as smaller pieces lose moisture much faster than larger portions of the cooked steak.

While this dish is best served immediately, you can prepare the garlic butter in advance. Combine the softened butter and minced garlic, then roll it into a log using parchment paper and refrigerate. Simply slice a disc of the compound butter to use during the basting phase when you are ready to cook.

Serving ideas

Serve the sliced steak on a warm plate to maintain its temperature longer. Arrange the slices neatly, showing off the pink center and the seared edges.

You can drizzle any remaining butter from the pan over the slices just before serving to add an extra layer of flavor and a beautiful, glistening finish.

Pair the steak with classic sides such as roasted potatoes, grilled asparagus, or a fresh green salad to balance the richness of the meat.

Keep the presentation simple and rustic to highlight the natural beauty of the tomahawk cut, ensuring the steak remains the undisputed focus of the dining experience.

Frequently asked questions

Recipe card

Garlic Herb Butter Tomahawk Steak

Prep 15 minCook 25 minRest 10 minTotal 50 minServes 2

Ingredients

• 1 lb bone-in tomahawk steak
• 3 tbsp unsalted butter
• 3 cloves garlic, smashed

Instructions

1. Remove the steak from the refrigerator 30 minutes before cooking. Pat the meat dry with paper towels to ensure a good crust. Heat a large cast iron skillet over high heat until smoking. Carefully place the steak in the hot skillet and sear until a deep brown crust forms, about 4 to 5 minutes per side.
2. Reduce the heat to medium. Add the butter and smashed garlic cloves 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 garlic-infused butter for 3 to 5 minutes. This adds deep flavor and helps finish the cooking process evenly.
3. Continue cooking until the internal temperature reaches 145°F (63°C) for medium-rare. Remove the steak from the skillet and transfer it to a cutting board. Let the meat rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the fibers, ensuring every bite remains moist and tender when sliced against the grain for service.

Contains: milk

Estimated nutrition per serving

Calories

650

Protein

45 g

Carbohydrates

0.5 g

Fat

52 g

Fiber

0 g

Sugar

0 g

Sodium

150 mg

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