Description
A dramatic, bone-in ribeye steak known for its rich flavour and impressive size, cooked simply with salt, butter and oven-finish perfection.
Ingredients
Units Scale
- 750 g Tomahawk steak
- 1 1/2 tsp salt
- 1 1/2 tsp freshly ground black pepper
- 3 tbsp butter
- oil for searing
Instructions
- Generously season the Tomahawk steak on all sides with salt and pepper. Drizzle with a bit of oil and rub it all over the surface.
- Preheat a heavy pan (cast iron works best) over high heat until it starts to smoke.
- Sear the steak for 3–4 minutes per side. You want a dark crust and a bit of flame licking up the edges.
- Transfer the steak to a baking tray and place in a preheated 190°C oven. Cook until the internal temperature reaches 55°C (about 20 minutes).
- Remove from oven and let rest for 5–10 minutes. Top with butter and let it melt into the meat.
- Slice against the grain and serve.