Print

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/juicy-and-tender-tomahawk-steak-with-cowboy-butter-and-classic-sauces-recipe/