How to Cook a Perfect Tomahawk Steak at Home
A copycat classic steakhouse cowboy steak, or tomahawk rib-eye, features a garlic-thyme butter pan sauce and serves two at a fraction of the cost.
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Instructions
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Preheat oven to 350F.
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Pat dry and season a 1 3/4-inch thick tomahawk rib-eye; let it reach room temperature.
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Trim 1/4 inch off a small garlic head, drizzle with oil, add salt, wrap in foil, and roast for 30 minutes at 350F until soft. Cool garlic, then increase oven to 425F.
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(Optional) Wrap the rib bone with a moist paper towel, then foil.
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Heat 2 tablespoons oil in a large heavy-duty skillet over medium-high heat until smoking.
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Sear steak 3 minutes per side, then sear the short side for 1 minute.
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Transfer steak to a baking sheet and roast at 425F for 9-10 minutes, or until desired internal temperature (e.g., 125F for rare), accounting for a 5-10 degree rise after resting.
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While steak roasts, melt 4 tablespoons butter in the skillet. Squeeze in roasted garlic, add 4 thyme sprigs, and cook 2 minutes.
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Remove steak from oven; return to skillet and baste with garlic-thyme butter for 1 minute, turning to coat.
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Transfer steak to a cutting board, tent with foil, and rest 10 minutes.
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(If applicable) Remove bone wrapping.
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Slice steak against the grain, drizzle with butter sauce, and serve.