Description
A beautifully tender and flavorful Tomahawk steak slow-roasted and finished with a high-heat BBQ sear to achieve the perfect medium-rare doneness and a delicious crust. Served with a variety of steak sauces such as Cowboy butter, Bearnaise, Chimichurri, and more, this recipe showcases both technique and high-impact flavor.
Ingredients
Scale
Steak
- 1 tomahawk steak (1.2 – 1.5 kg / 2.4 – 3 lb)
- 2 tsp cooking salt or kosher salt
- 3/4 tsp black pepper
- 1 tbsp olive oil
Optional Sauces
- Cowboy butter
- Bearnaise sauce
- Cafe de Paris
- Creamy mushroom sauce
- Chimichurri sauce
- Blue cheese sauce
- Red wine sauce
- Dijon or seeded mustard
Instructions
- De-chill: Remove the steak from the fridge 1 hour before cooking to bring it to room temperature and pat the surface dry. Avoid salting at this stage.
- Preheat the oven: Set your oven to 140°C (285°F) or 120°C for fan-forced ovens.
- Season: Sprinkle the steak evenly with salt and black pepper, then rub in with your hands to ensure the seasoning adheres well.
- Slow roast: Place the steak on a rack set on a baking tray and bake in the oven for 40 to 45 minutes, or until the internal temperature reaches 50°C (122°F), which is ideal for medium rare.
- Rest the steak: Remove from the oven and let it rest at room temperature for 10 minutes; the internal temperature should rise about 3°C during this time.
- Preheat the BBQ: Heat your BBQ until it’s screaming hot. If unsure, use the flat plate side for searing, otherwise the grill side if you have BBQ experience.
- Oil the steak: Drizzle olive oil onto the steak and lightly pat to spread the oil without removing the salt seasoning.
- Lower BBQ heat: Just before placing the steak on the BBQ, reduce the grill side to low or medium low, or medium for the flat plate side to avoid burning.
- Sear the edges: Hold the steak upright with tongs and sear the edges and bone area, rotating every minute to create an even crust. Be vigilant of flare-ups on the grill side and manage accordingly.
- Sear the flat sides: Place the steak flat on the grill or plate side and cook for 3 to 4 minutes on each side, aiming for an internal temperature of 55°C (131°F). For classic grill marks, rotate the steak 45° halfway through cooking each side.
- Final rest: Transfer the steak to a rack and allow it to rest for 3 minutes; the temperature will rise to 57°C (135°F), giving a perfect medium-rare finish.
- Serve: Slice the steak into 1 cm (0.4 inch) thick pieces and serve with your choice of steak sauces such as Cowboy Butter, Bearnaise, or Chimichurri.
Notes
- Note 1: The tomahawk steak weight should be between 1.2 to 1.5 kg to ensure even roasting and perfect doneness.
- Note 2: Using a rack for roasting allows air circulation and even cooking.
- Note 3: Internal temperature of 50°C (122°F) after roasting correlates to medium-rare; adjust temperatures for other doneness levels accordingly.
- Note 4: When searing on a grill, be alert for flare-ups caused by fat dripping; do not leave the steak unattended while searing.
- Prep Time: 1 hour 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Oven Roasting and Grilling
- Cuisine: American Steakhouse
Keywords: Tomahawk steak, slow-roasted steak, BBQ seared steak, medium rare steak, Cowboy butter steak, steak sauces
