Rosemary-Garlic Tomahawk Steak

Last Updated on December 13, 2022

Talk about exquisite! The tomahawk steak, also known as a bone-in beef ribeye, has an extra-long French trimmed bone. Now you can enjoy this steak house favorite cut in the comfort of your own home.  

In this recipe, we aim for simplicity without skimping out on flavor. Pair your steak with a simple tossed green salad, roasted peppers, and/or roasted fingerling potatoes topped with dried herbs, garlic, and shredded parmesan. *Chef’s kiss!* 

Rosemary-Garlic Tomahawk Steak

5 from 1 vote
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Prep Time: 35 minutes
Cook Time: 30 minutes
Servings: 4

Ingredients

For the marinade 

  • 1/4 cup extra-virgin olive oil 
  • 2 tbsp fresh or dried rosemary,
  • 6 6 garlic cloves minced
  • 1 30-ounce ButcherBox Tomahawk Steak 
  • Kosher salt  
  • freshly ground black pepper  
  • additional herbs, if desired 

For the steak 

  • Kosher salt  
  • freshly ground black pepper
  • 2 tbsp refined oil preferably safflower, sunflower, or canola

Instructions

For the marinade 

  • In a medium mixing bowl, whisk together the oil, garlic, and rosemary. Season to taste with salt and pepper.  
  • Put the tomahawk steak in a shallow baking dish or in a Ziploc bag. Pour the marinade to cover the steak. If using a dish, cover first, and then refrigerate for at least 30 minutes and up to 8 hours, turning the steak over to ensure even marination.  

For the steak 

  • When you're ready to cook, remove steak from marinade and pat dry with paper towels. Season steaks generously with salt and pepper (approximately 1 teaspoon per pound of steak).  
  • Pre-heat oven to or outdoor grill to 375°F. 
  • In a large heavy skillet (preferably cast-iron or stainless steel), heat 2 tablespoons of oil over medium-high heat until it's just starting to smoke. Lay the tomahawk steak into the skillet and sear for 3-5 minutes on each side.  
  • Then move steak onto a baking sheet and transfer to a preheated oven to cook for 15-20 minutes. Alternatively, you may cook indirect on grill. To cook indirect on the grill, turn off one burner and move steak over that burner. Keep the lid of the grill closed. For both finishing methods, rotate and flip the steak a few times to help get even doneness while cooking.  
  • Use a meat thermometer to check the temperature of tomahawk steak until desired doneness. For medium-rare, cook the tomahawk steak to 130-135°F as measured by a thermometer at the deepest part near the bone and allow to rest for at least 3 minutes.  Please note: the USDA states cooking beef to a minimum internal temperature of 145°F as measured with a food thermometer before removing food from the heat source, and allowing to rest for at least 3 minutes. 
  • Serve on a platter, topped with a compound butter, and cut the tomahawk steak against the grain in thin slices. Serve with your choice of sides like a simple tossed green salad, roasted peppers, and/or roasted fingerling potatoes topped with dried herbs, garlic, and shredded parmesan. 
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