The perfect, succulent, impressive tomahawk steak. Try making it on the grill or in your kitchen.
- 1 head fresh garlic
- 2 tablespoons olive oil
- 1 tomahawk ribeye steak (about 2” thick and 1.5 – 2 pounds)
- Coarse Kosher salt
- 4 tablespoons of clarified butter (ghee)
- 4 large sprigs of fresh thyme
- 8 cloves of the roasted garlic you prepared earlier
- 2 tablespoons butter, softened
- Coarsely ground fresh black pepper
- First roast the garlic. Preheat the oven to 350 degrees.
- Trim off the top ¼-inch from the garlic bulb. Loosely wrap in foil and drizzle with olive oil. Bake in the oven for 30-40 minutes until the cloves are very soft and browned. Allow to cool and then squeeze the cloves out of the bulb. They should pop out easily. Set aside.
- Remove your steak from the refrigerator and allow to come to room temperature for at least 1 hour.
- Pat the steak dry with a paper towel.
- Season the meat very generously with salt. Be sure to coat both the top and bottom and all around the sides. This is a thick cut and needs a lot of salt. Set aside.
- This step is optional, but makes for a prettier final presentation. Moisten a paper towel and wrap it around the bone ‘handle’ of the steak. Then wrap a piece of aluminum foil around the paper towel. This will keep the bone from getting too charred during the cooking process.
- Preheat the oven to 225 degrees.
- Lay a cooling rack over a large baking sheet covered in foil. Lightly oil the cooking rack and place the steak flat in the center of the rack. Bake the steak in the preheated oven until the internal temperature reaches 120-125 degrees – about 45 minutes. Remove the steak from the oven and set aside.
- In a large skillet, preferably cast iron, heat the clarified butter, fresh thyme and 8 cloves of roasted garlic over medium-high heat until very hot. Stir the thyme and garlic around the pan to flavor the butter.
- Place the steak in the hot skillet and allow to sear for 1 minute. Flip and sear the other side for an additional minute. Repeat this process of flipping and searing until the internal temperature reaches 130 degrees for medium-rare. Remove pan from the heat.
- Add 2 tablespoons of butter to the pan and allow to melt along one side. Once melted, spoon the melted butter and garlic over the steak. Season with black pepper and turn. Baste the other side of the steak and season with black pepper.
- Remove the steak from the skillet. Pour the remaining butter, garlic, and thyme over the meat. Tent with foil and allow to rest for 10 minutes.
- Remove the foil and the paper towel from the bone. Slice the meat and serve next to the bone, with the sprigs of thyme and garlic cloves on top.
TO PREPARE ON A GRILL-gas or charcoal
Set up a two-zone temperature by turning the gas burners on high on one side of the grill and leaving the other side OFF. For charcoal, one the briquettes are hot, push all the coals to one side of your grill.
Cook your seasoned steak on the side without heat and allow to cook until the temperature is around 110-115 degrees.
Meanwhile in a small pot, melt the ghee, butter, thyme and roasted garlic together. You will use this to baste your steak.
Move the steak to the hot side of your grill directly over the flame. Turn every minute to get the nice crust to form, basting each side at every turn. Keep turning and basting until the internal temperature reaches 130 degrees.
Remove from the heat, tent and pour remaining butter, garlic, and thyme over the steak. Allow to rest for 10 minutes before slicing.
- Serving Size: Serves 4