Tomahawk Steak

The king of steaks, a Tomahawk steak is a thick cut bone-in, and out, Ribeye. The Tomahawk is perfect for grilling, pan-searing (if you have a big enough pan), and broiling. Save this one to share for a fancy date night or a big celebration!

The best way to cook this steak: 

Thaw steak until it just hits room temperature.

Preheat oven to 225°F. 

Season all sides thoroughly with your favorite seasoning. 

Place steak in a lightly oiled cast iron pan.

Cook steak in the oven until internal temp reaches 125-130°F for medium rare. 

Heat additional cast iron on stove with plenty of butter and herbs if you'd like. 

Make sure the butter is piping hot and transfer the steak to the pan. 

Sear one side until the desired amount of sear, flip and sear the other side. Add in garlic and baste steak continuously. 

Let rest 10 minutes, remove the bone, and slice about 1/2in thick. 

Enjoy!