Juicy and Tender Tomahawk Steak with Cowboy Butter and Classic Sauces Recipe

Introduction

The tomahawk steak is a show-stopping cut with impressive presentation and rich flavor. Slow-roasting followed by a quick sear ensures a tender, juicy medium-rare finish that will impress any steak lover. Serve with your favorite sauce for a perfect meal.

Ingredients

• 1 tomahawk steak (1.2 – 1.5kg / 2.4 – 3lb)
• 2 tsp cooking salt or kosher salt
• 3/4 tsp black pepper
• 1 tbsp olive oil
• Steak sauces such as Cowboy butter, Bearnaise, Cafe de Paris, creamy mushroom, chimichurri, blue cheese, red wine sauce, or Dijon/seeded mustard

Instructions

1. Step 1: Remove the steak from the fridge 1 hour before cooking. Pat the surface dry and do not salt at this stage.
2. Step 2: Preheat your oven to 140°C (285°F) or 120°C fan-forced.
3. Step 3: Season the steak generously with salt and pepper, rubbing it into the meat by hand.
4. Step 4: Place the steak on a rack set inside a baking tray. Roast in the oven for 40 to 45 minutes until the internal temperature reaches 50°C (122°F) for medium rare.
5. Step 5: Remove the steak from the oven and let it rest on the counter for 10 minutes; the temperature will rise slightly.
6. Step 6: Preheat your BBQ until it is screaming hot. Use the flat plate side if you prefer a gentler sear or the grill side for more char.
7. Step 7: Drizzle the olive oil over the steak and lightly pat to spread without rubbing off the salt.
8. Step 8: Lower the BBQ heat to low or medium-low depending on your grill strength just before placing the steak on.
9. Step 9: Using tongs, hold the steak upright and sear the edges and bone first, rotating every minute to char all sides. Stay close to manage any flare-ups if grilling.
10. Step 10: Place the steak flat on the grill and cook for 3 to 4 minutes per side, optionally turning once 45° mid-way for classic grill marks, until the internal temperature reaches 55°C (131°F).
11. Step 11: Rest the steak on a rack for 3 minutes; the temperature will rise to 57°C (135°F), ideal for medium rare.
12. Step 12: Slice the steak into 1 cm (0.4 inch) thick pieces and serve with your choice of steak sauce, such as Cowboy Butter.

Tips & Variations

• Allowing the steak to come to room temperature before cooking helps it cook more evenly.
• Use a meat thermometer to achieve perfect doneness every time.
• If you don’t have a BBQ, use a hot cast-iron skillet for searing instead.
• Try different sauces like chimichurri or red wine sauce to vary the flavor profile.
• Resting the steak after both roasting and searing ensures juices redistribute for maximum tenderness.

Storage

Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or covered in a pan with a splash of water to prevent drying out. Avoid microwaving to keep the texture tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the tomahawk steak entirely on the BBQ instead of roasting?

Yes, you can cook the tomahawk steak using indirect heat on the BBQ first, then finish with direct searing to achieve a similar effect. Just monitor the internal temperature carefully to avoid overcooking.

How do I know when the steak is done medium rare?

The best way is to use a meat thermometer. Medium rare is reached at an internal temperature of 57°C (135°F) after resting. The steak will continue to cook slightly as it rests, so remove it from heat a few degrees earlier.

Juicy and Tender Tomahawk Steak with Cowboy Butter and Classic Sauces Recipe

Print Recipe

★★★★★

4.7 from 136 reviews

This Tomahawk Steak recipe features a thick, flavorful steak slow-roasted to medium rare perfection, then finished with a high-heat BBQ sear for a delicious crust. The method combines oven slow-roasting to gently cook the steak evenly followed by a hot BBQ sear to lock in juices and create a beautifully caramelized exterior. Served sliced with your choice of rich sauces like Cowboy Butter, Béarnaise, or Chimichurri, this steak is perfect for special occasions or impressive dinners.

• Author: zara
• Prep Time: 1 hour 15 minutes
• Cook Time: 50 minutes
• Total Time: 2 hours 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Oven Slow Roasting and Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

Steak and Seasoning

• 1 tomahawk steak (1.2 – 1.5kg / 2.4 – 3lb)
• 2 tsp cooking salt/kosher salt
• 3/4 tsp black pepper
• 1 tbsp olive oil

Sauces (optional)

• Cowboy butter
• Béarnaise sauce
• Café de Paris butter
• Creamy mushroom sauce
• Chimichurri sauce
• Blue cheese sauce
• Red wine sauce
• Dijon or seeded mustard

Instructions

1. De-chill: Take the steak out of the fridge 1 hour prior to cooking. Remove from packaging and pat the surface dry without salting.
2. Preheat Oven: Set your oven to 140°C / 285°F (120°C fan-forced).
3. Season Steak: Sprinkle the steak evenly with salt and pepper and rub it in with your hands to ensure coverage.
4. Slow Roast: Place the steak on a rack over a baking tray to allow air circulation. Bake in the oven for 40-45 minutes, or until internal temperature reaches 50°C / 122°F for medium rare.
5. Rest: Remove the steak from the oven and rest on the counter for 10 minutes to allow temperature to rise about 3 degrees.
6. Preheat BBQ: Heat your BBQ until screaming hot. Use the flat plate side if you prefer a controlled sear or the grill side for classic grill marks.
7. Oil Steak: Drizzle the olive oil over the meaty parts of the steak and lightly pat to spread without removing salt.
8. Adjust BBQ Heat: Lower the BBQ heat to low or medium-low depending on your grill strength, just before placing the steak on.
9. Sear Edges: Using tongs, hold the steak upright to sear the edges and bone area if there is meat there, rotating regularly to evenly brown all sides. Be cautious of flare-ups if using the grill side.
10. Sear Surfaces: Lay the steak flat on the grill or plate and cook 3-4 minutes each side until internal temperature reaches 55°C / 131°F. Rotate once 45° halfway through on grill side for crosshatched grill lines.
11. Final Rest: Transfer steak to a rack and rest for 3 minutes; temperature will rise to 57°C / 135°F – perfect medium rare.
12. Serve: Slice the steak into 1 cm (0.4 inch) thick pieces and serve with your choice of sauces such as Cowboy Butter or Chimichurri for an elevated experience.

Notes

• Do not salt the steak before resting at room temperature to avoid drawing out moisture early.
• Using a rack for slow roasting ensures heat circulates evenly for consistent cooking.
• Adjust internal temperature targets if you prefer a different degree of doneness: 50°C for medium-rare out of oven, 55°C after searing for final internal temp.
• Flare-ups when searing on an open grill are normal; stand by and move the steak to control them.
• Resting times are critical for juices to redistribute and achieve perfect texture.

Keywords: Tomahawk steak, slow roast steak, BBQ steak, medium rare steak, steak recipe, grilled steak, Cowboy butter, steak sauces