Grain-Finished Beef · American
Butter-Basted Steakhouse Tomahawk with Pan Sauce
This is the classic steakhouse method: a hard sear on the stovetop, an oven finish and lots of foaming garlic butter spooned over the top. Organic grain-finished beef has the marbling that makes a steakhouse tomahawk taste the way it does, and a splash of bone broth turns the pan drippings into a glossy sauce.
- Prep10 min
- Cook35 min
- Total45 min
- Servings3
Ingredients
- 1 organic grain-finished tomahawk steak (1–1.5 kg) $555
- Kosher salt and coarse black pepper
- 1 tbsp rendered beef suet $220
- 4 tbsp butter, divided
- 5 garlic cloves, crushed
- 4 sprigs thyme and 1 sprig rosemary
- 1 shallot, minced
- 1/2 cup red wine
- 1/2 cup organic beef bone broth $215
- 1 tsp Dijon mustard
Instructions
- Season the steak heavily with salt and pepper and let it sit at room temperature for 45 minutes. Heat the oven to 200 °C (400 °F).
- Heat a large cast-iron skillet over high heat with the beef suet until smoking.
- Sear the tomahawk 3 minutes per side without moving it, then render the fat cap for 1 minute.
- Transfer the skillet to the oven and roast until the center reaches 48 °C, about 12–18 minutes.
- Return the skillet to the stove over medium heat. Add 3 tbsp butter, garlic and herbs and baste continuously for 1–2 minutes. Move the steak to a board to rest 10 minutes.
- Pour off most of the fat, add the shallot and cook 1 minute. Deglaze with red wine, then add bone broth and reduce by half.
- Whisk in the mustard and remaining butter; season. Slice the steak off the bone and serve with the pan sauce.
Tips
- Tilt the pan toward you so the butter pools and you can spoon it over quickly.
- Use the oven light and a probe thermometer—thick tomahawks vary a lot in timing.
