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Perfect Tomahawk Steak Recipe with Easy Rosemary Compound Butter

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A simple yet impressive recipe for cooking a juicy tomahawk steak topped with a flavorful rosemary compound butter, perfect for special dinners and celebrations.

Ingredients

  • Tomahawk steak (about 2 to 2.5 pounds / 900 to 1,130 grams, bone-in, well-marbled)
  • Kosher salt, to season generously
  • Freshly ground black pepper, to taste
  • Unsalted butter (1/2 cup / 115 grams, softened)
  • Fresh rosemary (2 tablespoons, finely chopped)
  • Garlic cloves (2, minced)
  • Lemon zest (1 teaspoon, finely grated, optional)
  • Olive oil (2 tablespoons)

Instructions

  1. Prepare the compound butter: In a small mixing bowl, combine 1/2 cup (115 g) softened unsalted butter, 2 tablespoons finely chopped fresh rosemary, 2 minced garlic cloves, and 1 teaspoon finely grated lemon zest (optional). Mix until well incorporated. Place the butter mixture on a piece of plastic wrap, roll it into a log shape, and chill in the refrigerator for at least 30 minutes to firm up.
  2. Season the steak: Take your tomahawk steak out of the fridge about 30 minutes before cooking to bring it to room temperature. Pat it dry with paper towels. Generously season both sides and the edges with kosher salt and freshly ground black pepper.
  3. Preheat your oven and skillet: Preheat the oven to 375°F (190°C). Meanwhile, heat a cast iron skillet over medium-high heat until very hot (about 5 minutes). Add 2 tablespoons of olive oil and swirl to coat.
  4. Sear the steak: Place the tomahawk steak in the hot skillet. Sear for about 3-4 minutes on each side to develop a deep, caramelized crust. Use tongs to hold the steak upright and sear the fat edges for 1-2 minutes to render some fat.
  5. Finish in the oven: Transfer the skillet with the steak into the preheated oven. Roast for 12-18 minutes depending on thickness and preferred doneness. For medium-rare, aim for an internal temperature of 130°F (54°C). Use an instant-read thermometer inserted into the thickest part, avoiding the bone.
  6. Rest the steak: Remove the skillet from the oven and place the steak on a cutting board. Tent loosely with foil and let it rest for 10 minutes to allow juices to redistribute.
  7. Serve with compound butter: Slice the rosemary compound butter into thick rounds and place on top of the warm steak. Serve immediately.

Notes

Bring steak to room temperature before cooking for even searing. Rest steak for 10 minutes after cooking to lock in juices. Use an instant-read thermometer to ensure perfect doneness. If skillet is not oven-safe, transfer steak to a preheated baking sheet before finishing in the oven. Butter should be softened, not melted, before mixing with herbs.

Nutrition

Keywords: tomahawk steak, rosemary compound butter, steak recipe, easy steak, dinner party steak, cast iron steak, medium-rare steak

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