Photo by Alex Raths/depositphotos
SERVES 2–4
4 tablespoons unsalted butter, room temperature
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh chives, finely chopped
Kosher salt
Fresh ground black pepper
1 small clove garlic, minced (optional)
1 2-inch cut (approx. 2 pounds) tomahawk steak (bone-in), frenched
Kosher salt
Fresh coarsely ground black pepper
Olive oil spray
Preheat oven to 350 F. In a small bowl, combine butter, rosemary, chives, salt, pepper and garlic. Thoroughly mix and scrape onto a large piece of plastic wrap. Roll up into a small log, and twist the wrap at each end to seal. Refrigerate until needed.
Season steak generously with salt and coarse ground pepper, or your favorite steak seasoning. Bring to room temperature 1–2 hours before cooking or grilling. Place a large cast-iron skillet or grill pan on a medium-high burner. Sprinkle steak lightly with olive oil and place on grill pan. Sear each side for 4–5 minutes. Place grill pan in oven and cook until desired doneness. (Medium-rare on an instant-read thermometer is 130 F.) Remove from oven and tent with foil for 10–15 minutes before slicing. Remember, steak will continue to cook from residual heat. Garnish with a pat of the herb butter before serving. Any leftover butter can keep in the fridge or freezer to use later to make garlic bread.
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Chef’s Tips
What is Frenching? Frenching is the removal of meat from the tip of the bone. Tomahawk steaks are always sold with the ends already “Frenched” and your butcher can do the same for any bone-in cuts of pork.
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