This recipe brings out the incredible flavours of the steak, making it really tasty and succulent. The seared exterior and tender interior of the Tomahawk steak are enhanced with a garlic and rosemary-infused butter, resulting in a perfectly cooked, mouthwatering masterpiece.

PREP 10m

Method-

1. Take the Tomahawk steak out of the fridge for 2 hours before cooking to bring it to room temperature.

2. Preheat your oven to 180°C.

3. While the steak is coming to room temperature, prepare the garlic and rosemary mixture. Mince 6 cloves of garlic, finely dice 2 additional rosemary sprigs, and add 1/2 tsp sea salt and 1/2 tsp fresh cracked black pepper to create a flavourful paste.

4. When the steak has reached room temperature, heat a pan on the stovetop. Just before searing, add 2 tablespoons of butter and 1 tablespoon of oil to the pan.

5. Sear the Tomahawk steak on each side for 3-4 minutes until you achieve beautiful grill marks.

6. Two minutes before transferring the steak to the oven, add the prepared garlic and rosemary paste to the pan and baste the steak in this flavor-packed butter.

7. Place the steak in the preheated oven for exactly 20 minutes for medium-rare. Adjust the time based on your preferred level of doneness.

8. After removing the steak from the oven, cover it with foil and let it rest for a minimum of 5-10 minutes. This step is crucial to allow the juices to redistribute and ensure a tender and perfectly cooked steak.

9. The flavoured butter from the pan can be drizzled over the cooked steak or used as a delicious addition to jacket potatoes.