Perfectly Seared Tomahawk Steak

Ingredients:

1 tomahawk steak (2–3 lbs, about 1 1/2 inches thick)

2 tablespoons olive oil

1 tablespoon kosher salt

1 teaspoon black pepper

2 cloves garlic, smashed

2 sprigs fresh rosemary

2 tablespoons unsalted butter

Directions:

Prepare the Steak:

Take the tomahawk steak out of the refrigerator at least 1 hour before cooking to bring it to room temperature.

Pat the steak dry with paper towels and brush all sides with olive oil.

Generously season with salt and black pepper, ensuring even coverage.

Preheat the Skillet:

Heat a cast-iron skillet over medium-high heat until very hot.

Sear the Steak:

Place the steak in the skillet and sear for 3-4 minutes per side to develop a caramelized crust. Sear the edges as well by holding the steak with tongs.

Add Aromatics:

Reduce the heat to medium. Add the garlic, rosemary, and butter to the skillet.

Spoon the melted butter over the steak as it cooks to infuse it with flavor.

Finish Cooking:

For medium-rare, the steak should reach an internal temperature of 130°F (54°C).

For medium, aim for 140°F (60°C). Use a meat thermometer to check.

If needed, finish cooking in a 400°F (200°C) oven for a few minutes to achieve your desired doneness.

Rest the Steak:

Remove the steak from the skillet and let it rest for 10 minutes, loosely covered with foil. This allows the juices to redistribute.

Serve:

Slice the tomahawk steak against the grain and serve on a large platter. Garnish with fresh rosemary for presentation.

Enjoy this show-stopping tomahawk steak with its rich caramelized crust and tender, juicy interior!