Recipe Index

Ingredients

• 1 tomahawk steak, 2 lb 10 oz-3 lb 5 oz (2.4-3 lb), about 2 in thick
• 2 tsp cooking salt or kosher salt
• 3/4 tsp black pepper
• 1 tbsp olive oil
• 1¾ oz butter, for basting (optional)
• Sauce of choice, to serve (such as cowboy butter, béarnaise, chimichurri, creamy mushroom, blue cheese, red wine sauce, or Dijon mustard)

Method

1. Take the steak out of the fridge 1 hour before cooking. Pat it completely dry, rub with the olive oil, and season all over with the salt and pepper.
2. Preheat the oven to 250°F, or set up a barbecue for indirect heat at the same temperature.
3. Cook the steak on a rack (or the cool side of the grill) for 40-50 minutes, turning once, until the internal temperature reaches 118°F for medium-rare.
4. Rest the steak on a warm plate for 10 minutes while you get a cast-iron pan or the barbecue grates ripping hot.
5. Sear the steak for 2-3 minutes per side, plus 1 minute standing it on its fat edge, until a deep brown crust forms and the centre reaches (125-130°F). Baste with butter in the last minute if you like.
6. Rest again for 10 minutes — the temperature will rise to a perfect medium-rare.
7. Slice against the grain along the bone, season with a final pinch of salt, and serve with your chosen sauce.

Prep: 5 min · Cook: 60 min · Total: 80 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data