Description
This expertly slow-roasted and seared Tomahawk steak recipe delivers a perfectly cooked, juicy medium-rare steak with a flavorful crust. Using a gentle oven roast followed by a high-heat BBQ sear, this method ensures tender, evenly cooked meat complemented by your choice of rich sauces and Cowboy butter for a delicious finishing touch.
Ingredients
Scale
Steak and Seasoning
- 1 tomahawk steak (1.2 – 1.5 kg / 2.4 – 3 lb)
- 2 tsp cooking salt or kosher salt
- 3/4 tsp black pepper
- 1 tbsp olive oil
Sauces (optional)
- Cowboy butter (recommended)
- Bearnaise sauce
- Cafe de Paris
- Creamy mushroom sauce
- Chimichurri sauce
- Blue cheese sauce
- Red wine sauce
- Dijon or seeded mustard
Instructions
- De-chill: Remove the steak from the fridge 1 hour prior to cooking. Take out of packaging and pat dry thoroughly. Do not salt at this point to maintain moisture.
- Preheat oven: Set your oven to 140°C (285°F) or 120°C fan-forced heat to prepare for slow roasting.
- Season: Sprinkle salt and black pepper evenly over the meat. Rub gently with your hands so the seasoning adheres well.
- Slow roast: Place the steak on a rack set inside a baking tray. Roast in the oven for 40-45 minutes until the internal temperature reaches 50°C (122°F) for medium-rare doneness.
- Rest after roast: Remove the steak from the oven and let it rest on the counter for 10 minutes. Internal temperature should rise slightly to about 53°C.
- Preheat BBQ: Heat your BBQ to very high until it is screaming hot. Choose either the flat plate or grill side depending on your confidence level for searing.
- Oil the steak: Drizzle olive oil over the steak and gently pat to spread the oil over the surface without removing the salt.
- Lower BBQ heat: Reduce the BBQ temperature to low or medium-low for the grill side, or medium if using the flat plate side. This prevents burning while searing.
- Sear edges: Hold the steak upright with tongs and sear the edges and bone first, rotating every minute until all edges have a nice crust. Watch for flare-ups and manage carefully.
- Sear flat sides: Place the steak flat on the grill or plate side and cook for 3-4 minutes per side until the internal temperature reaches 55°C (131°F). For grill marks, rotate steak 45° halfway through each side’s sear.
- Final rest: Transfer the steak to a rack and allow it to rest for 3 minutes; the internal temperature will rise to 57°C (135°F) which is the perfect medium-rare.
- Serve: Slice the steak into 1 cm (0.4 inch) thick slices and serve topped with Cowboy butter or your choice of steak sauce.
Notes
- Make sure the steak comes to room temperature before cooking to ensure even roasting.
- Using a rack during roasting allows air circulation and even cooking.
- Internal temperature targets: 50°C for rare, 55°C for medium-rare, adjust cooking times accordingly.
- Manage flare-ups carefully during edge searing on the grill to avoid burning.
- Resting is crucial to allow juices to redistribute for tender slices.
- Prep Time: 1 hour 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: tomahawk steak, slow-roasted steak, BBQ steak, medium rare steak, cowboy butter, steak recipe
