A cut this impressive deserves a simple approach. High heat, quality ingredients and a proper rest are all you need to let the flavor speak for itself.
Thanks to our friends at Forward Farms for sharing this recipe!
Ingredients
- 1 Forward Farms tomahawk steak
- 1-2 Tbsp beef tallow or neutral high-heat oil
- Kosher salt
- Fresh cracked black pepper
- 2-3 garlic cloves
- 1/2 cup butter
- Fresh rosemary and thyme
Directions
Remove steak from the refrigerator 30–45 minutes before cooking. Preheat the oven to 375°F.
Heat a cast iron skillet over medium-high heat and add a spoonful of beef tallow.
PRO TIP! Wrap the exposed rib bone with a cold, damp paper towel and cover with foil to help keep the bone clean while cooking.
If using, lightly coat the steak with beef tallow and season generously with salt and pepper. Sear on all sides until a rich crust forms.
Transfer the skillet to the oven and cook until the steak reaches an internal temperature of 115–120°F.
Transfer steak to a cutting board. Carefully discard excess fat from the skillet and reduce heat to medium-low.
Add butter, garlic, rosemary and thyme to the skillet. Once the butter begins to foam and become fragrant, return steak to the pan and baste continuously for 1–2 minutes.
Baste the steak continuously with the melted butter and herbs for 1–2 minutes.
Remove steak when it reaches 125–130°F for medium rare. Rest 10 minutes before slicing.
Slice against the grain and serve immediately.