Seared Tomahawk Steak
The Tomahawk steak is the holy grail of steaks in my book. I’m all about marbled fat and bone-in meats. No need to be intimidated by this Flintstone cut. My Seared Tomahawk Steak recipe is foolproof and delicious every time. Eating nutrient dense animal-based food is essential for optimal human health. Eating foods that provide us with the bioavailable forms of nutrients supports our body with healthy cellular function, brain and heart health, energy production, hormonal balance, healthy hair and skin growth, and lean muscle mass, our longevity organ. .
Serves 2-4
Ingredients
1 tomahawk steak
Sea salt, coarse
Directions
Take steak out for 1 hour prior to cooking and let it come to room temperature.
When ready to cook, liberally season with coarse sea salt on all sides.
Preheat oven to 425.
Preheat large cast iron pan over high heat.
When large cast iron pan is very hot, go ahead and lay the tomahawk steak in it. It may not all sit flat but that’s ok. The bone will be protruding out.
Sear for 3 minutes on every side, including sides.
Remove the pan from the heat and place in the hot oven, middle rack for 10-14 minutes for medium rear. You will pull at 130 degrees.
Let rest for at least 5-10 minutes and the internal temperature will increase 5 degrees.
For medium, cook 14-17 minutes.
For well-done, cook 16-18 minutes.
Slice and serve.
This steak pairs well with my Blender Bearnaise Sauce recipe or my Horseradish Cream Sauce recipe.