The magic of this recipe lies in the simple yet luxurious salt water and butter sauce. As the butter melts into the water, it forms a luscious emulsion that, combined with the aromatic rosemary and garlic, creates a velvety coating for the steak. Basting the tomahawk in this savory mixture locks in moisture and imparts a deep richness to every bite. The sauce complements the steak without overpowering its natural flavors, enhancing the succulent tenderness and creating an unforgettable dining experience.
Ingredients:
- 2 lb 10 oz tomahawk steak (room temperature)
- Coarse sea salt (for seasoning)
- Freshly ground black pepper (optional)
- 2 tablespoons unsalted butter
- 1/2 cup water
- 4 garlic cloves (crushed)
- 2 sprigs fresh rosemary
- 1 tablespoon olive oil
Directions:
1. Prepare the Steak: Remove your tomahawk steak from the fridge about 45 minutes before cooking to bring it to room temperature. Pat the steak dry with paper towels to ensure a good sear. Season generously on both sides with coarse sea salt and, if desired, freshly ground black pepper. The coarse salt will help create a crust as the steak sears.
2. Preheat the Pan: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Ensure the pan is large enough to fit the tomahawk steak comfortably. Preheat the oven to 375°F (190°C) if you plan to finish the steak in the oven.
3. Sear the Steak: Once the pan is hot, add 1 tablespoon of olive oil and swirl to coat the bottom of the skillet. Carefully place the tomahawk steak in the pan, pressing it down to make good contact with the surface. Sear the steak for 4-5 minutes on each side until a deep brown crust forms. If the steak is too large for the pan, hold it up using tongs and sear the edges as well.
4. Salt Water and Butter Sauce: After the steak is seared on all sides, remove it from the pan and let it rest on a plate. In the same pan, reduce the heat to medium-low and add 1/2 cup water, the 2 tablespoons of butter, crushed garlic, and rosemary sprigs. Stir occasionally to let the butter melt and the garlic and rosemary infuse the sauce. The water helps emulsify the butter and creates a rich, slightly salty sauce that enhances the natural flavors of the steak.
5. Baste the Steak: Return the steak to the pan with the sauce. Use a spoon to continuously baste the steak with the salt water and butter sauce, making sure to coat all sides. This adds moisture and deepens the flavor profile. Continue basting for about 2-3 minutes.
6. Finish Cooking: At this stage, if you prefer your steak rare to medium-rare, it may already be done. Use a meat thermometer to check the internal temperature—aim for 125°F (51°C) for rare, or 135°F (57°C) for medium-rare. If further cooking is needed, place the steak in the preheated oven and cook for an additional 5-10 minutes, depending on the thickness and your preferred doneness.
7. Rest and Serve: Remove the tomahawk steak from the pan and transfer it to a cutting board. Let it rest for 10 minutes to allow the juices to redistribute throughout the meat. Slice against the grain to ensure tenderness. Drizzle some of the remaining salt water and butter sauce over the top, or serve it on the side as a dipping sauce.
