Rack of bone in filet

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Los Angeles food writer and personal chef Gene Gerrard shares his years of cooking experience and expertise by leading cooking demos at culinary expos. Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. While a tomahawk steak is one of the more expensive pieces of meat available, it’s worth the price. The rib-eye includes some of the most flavorful and tender beef, and the cut is sure to make a big impression.

The tomahawk steak is best pan seared and then finished in the oven. Just before the steak rests, it is basted with butter, roasted garlic, and fresh thyme to result in a juicy, flavorful, and tender piece of meat. Pat the tomahawk steak dry with paper towels. Season very liberally with kosher salt and freshly ground pepper.

Let the steak come to room temperature. 4 inch of the garlic bulb. Optional: Moisten a paper towel and wrap it around the steak’s rib bone, then wrap aluminum foil around the paper towel. 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 minutes without touching it. Step back a bit since it will smoke and spatter.

Using tongs and the bone as a handle, turn the steak over and cook for another 3 minutes without touching it. Using tongs and the bone as a handle, sear the short side of the steak opposite the bone, about 1 minute. Transfer the steak to a rimmed baking sheet and place in the oven, roasting 9 to 10 minutes, or until the desired doneness is reached. While the steak is cooking, add the butter to the skillet and melt over low heat.

Squeeze the roasted garlic cloves into the butter, stirring with a wooden spoon to distribute, then add the thyme sprigs and continue to cook, about 2 minutes. When the steak is ready, take it out of the oven, and transfer it back into the skillet. Use a spoon to baste the butter and garlic over the steak. Turn the steak, and baste again, about 1 minute total. Transfer the steak to a cutting board, tent it with foil, and let it rest 10 minutes.

If you’ve wrapped the bone in the optional paper towel and foil, remove it now. Carve the steak against the grain then drizzle with more of the butter and garlic. Wrapping the bone in aluminum foil is an optional step used at steakhouses to give the bone a nice appearance if the entire steak is served to one diner. You don’t have to do this, but it does make a better presentation. Use peanut, canola, or grapeseed oil for this recipe. Since olive oil has a low smoke point, it will smoke too much and may impart a burnt flavor to the meat. The peanut, canola, or grapeseed oil, however, are neutral oils that don’t impart any flavor.