*Garlic Butter Tomahawk Steak*- juicy pink inside, charred crust outside:

 

*Ingredients:*

 

*For Steak:*

– 1 Tomahawk Steak – 1 to 1.2 kg, about 2-2.5 inch thick (bring to room temp 1 hour before)

– 1 tbsp olive oil

– 1.5 tsp coarse salt

– 1 tsp black pepper crushed

– 1 tsp garlic powder

– 1 tsp smoked paprika

 

*For Garlic Butter:*

– 50g butter (soft)

– 4 garlic cloves – finely minced

– 1 tbsp fresh parsley chopped

– 1 tbsp fresh rosemary chopped

– 1 tsp lemon juice

 

*Method:*

 

*1. Prep Steak:* Pat steak 100% dry with tissue paper. This is important for crust. Rub olive oil, then salt, pepper, garlic powder, paprika on all sides.

 

*2. Sear First:* Heat grill or heavy cast iron pan on very high heat. Add a little oil. Sear the tomahawk 3-4 mins per side until dark brown crust forms . Also sear the edges.

 

*3. Garlic Butter Baste:* Lower heat to medium. Add butter, minced garlic, rosemary in the pan. Tilt pan and spoon melted garlic butter over the steak continuously for 2 minutes. Wrap the bone with foil.

 

*4. Finish in Oven (to get that perfect pink center):*

Preheat oven to 200°C (400°F).

Place steak on a tray and cook:

– For rare/medium-rare . 10-12 minutes

– For medium: 14-16 minutes

 

Use a meat thermometer if you have one: 54°C for medium-rare, 60°C for medium.

 

*5. REST – Most Important:* Take out and put on board, cover loosely with foil, rest for 10-15 minutes. Don’t cut early or all juice will come out.

 

*6. Slice & Serve:* Slice against the grain as shown in your video and pour the garlic butter from the pan on top.

 

Serve with grilled veggies, fries, or chimichurri.

 

*Pro Tip:* For extra smoky flavor, grill over charcoal for last 2 mins.

Tips for perfect *Garlic Butter Tomahawk Steak*

 

*1. Room Temp is Must:* Take steak out of fridge 45-60 mins before cooking. Cold steak will burn outside but stay raw inside.

 

*2. Dry = Crust:* Pat it completely dry with paper towels. Any moisture = no crust. That’s how you get that dark charred outside.

 

*3. Don’t Rush the Sear:* Pan / grill must be smoking hot. Don’t move the steak for 3-4 mins. Let it form that crust, then flip only once.

 

*4. Foil The Bone:* Always wrap the long bone in foil like in your video. Otherwise it burns black and looks bad.

 

*5. Butter Burns Fast:* Add butter only after you sear. If you add it at the start, garlic will burn and taste bitter. Add butter + garlic at the end and baste.

 

*6. For That Pink Center:* Don’t cook fully on grill. Sear on grill/pan, then finish 10-12 mins in oven at 200°C. This is the only way to get medium-rare edge to edge.

 

*7. Thermometer Trick:* If you want it perfect every time:

– 52-54°C = Medium rare

– 58-60°C = Medium

– Over 65°C = well done and dry

 

*8. REST – Don’t Skip:* Rest 10-15 mins on board, not on a plate. If you cut immediately, all the juice runs out and it becomes dry.