Entree: United States – Tomahawk Steak with Herb Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 45 min

Additional 15 min

Total 1 hr 5 min

Ingredients

- 1 tomahawk ribeye steak, approx. 32 oz (900 g) total
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) coarse kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 4 tbsp (60 g) unsalted butter, softened
- 1 tbsp (15 ml) chopped fresh parsley
- 1 tsp (5 ml) minced garlic
- 1 tsp (5 ml) chopped fresh thyme leaves
- 1 tsp (5 ml) lemon juice

Instructions

1. Prepare the herb butter: mix 4 tbsp (60 g) softened unsalted butter with 1 tbsp (15 ml) chopped fresh parsley, 1 tsp (5 ml) minced garlic, 1 tsp (5 ml) chopped thyme and 1 tsp (5 ml) lemon juice; form into a log on plastic wrap and chill until firm.
2. Preheat oven to 250°F (120°C). Pat the steak dry, rub with 2 tbsp (30 ml) olive oil, then season evenly with 1 tbsp (15 g) kosher salt and 1 tsp (2 g) freshly ground black pepper.
3. Place the steak on a wire rack over a baking sheet and roast in the oven until internal temperature reaches about 115°F (46°C) for medium-rare finished by searing (this typically takes 30–45 minutes depending on thickness).
4. Heat a heavy skillet or grill to very high heat. Sear the steak 1–2 minutes per side, including the edges, to develop a deep crust.
5. Transfer the steak to a cutting board and rest for 10 minutes. Slice to share and top with rounds of the chilled herb butter so it melts over the warm meat before serving.