Kitchen notes · a little help before you start
Tomahawk Steak
Tomahawk Steak brings together tomahawk steak, cowboy butter, and bearnaise sauce. Read the chilling step before deciding when to start. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 5 min
- Cook
- 60 min
- Total
- 80 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cooking method
- Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Budget (estimated)
- Low cost
A few quick notes
1. Plan the chilling step
Read the chilling step before deciding when to start. Make room in the fridge and use the time and sequence in the recipe, so that part does not catch you by surprise.
2. Leave time for the dough
The rising or proving step is part of making this recipe. Read it before starting, and follow the dough checks in the method as well as any stated timing.
3. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
Get to know the ingredients
Tomahawk steak
Look at how this ingredient comes into the method: Preheat BBQ until screaming hot, drizzle steak with oil, lower BBQ to low/med low and sear on hot BBQ 3 - 4 minutes on each side (temp 55°C 128°F).
Cowboy butter
Look at how this ingredient comes into the method: Slice, serve with Cowboy Butter!
Bearnaise sauce
Look at how this ingredient comes into the method: Serve with steak sauce of choice! (Pictured: Cowboy Butter, highly recommend!).
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Optional source sauce selection.
How to make it
0 of 13 steps completeMake room for Tomahawk Steak
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve with steak sauce of choice! (Pictured: Cowboy Butter, highly recommend!). Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
A few questions you might have
What should I get ready before starting?
Set out the oven and grill. Read the first preparation step before you get going: Season, slow-roast on rack at 140°C/285°F (120°C fan) for 40-45 minutes to 50°C/122°F.
Which little step is worth remembering?
Read the chilling step before deciding when to start. Make room in the fridge and use the time and sequence in the recipe, so that part does not catch you by surprise.
What check should I look for as it cooks?
Keep this part of the method in view: Slow(ish) roast - Put the steak on a rack and set it on a baking tray. (Note 2) Bake for 40 to 45 minutes, or until the internal temperature is 50°C/122°F (for medium rare, see Note 3 for other doneness).
Is there another preparation step to plan for?
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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