How to Cook the Perfect Tomahawk Steak

Today on The Stay At Home Chef, I'm showing you how to cook the perfect tomahawk steak. Chef Kate here, and I am so excited to share with you guys today how to cook a tomahawk steak the right way so you don't end up wasting a whole bunch of money. If you don't know what a tomahawk is, a tomahawk is a bone-in ribeye, and boy are they delicious, and a little bit pricey. The reason they are a little bit more money is because the butcher does extra work to clean this bone off. To start we need to let these steaks come to room temperature for at least 30 minutes. If you're using frozen steaks, they need to thaw in the fridge first. When picking out your steak, get a nice thick cut. They're easier to cook because thinner steaks tend to dry out faster. As you can see, these are beautiful prime grade cuts of meat. The USDA has 3 different grades of beef. It's got prime grade, choice grade, and select. These are prime grade, they're delicious, but buy what you can afford, and this recipe is going to make that a perfect steak. First off let's get our grill going smoking hot, and preheat our oven to 375 degrees. Then we're going to salt and pepper our steaks generously. You're looking for about 1 teaspoon of kosher salt per pound of steak. Make sure you get it all over, including the sides. And for the pepper, do it to your liking. Once you've got a crust of seasoning, they're ready for the grill. Our grill is nice and hot, and we're going to get our steaks on. We're going to cook each side for 3-4 minutes, and what we're looking for is that beautiful crust. Once you've got a nice sear on both sides, make sure you sear the edges as well. Once all sides are seared, remove them and put them on a cooling rack. These steaks are finished with their sear, and we're going to pop them in the oven. We're going to cook these until they reach an internal temperature of 135 degrees. That's going to take us about 30-40 minutes. But please don't cook to time, cook to temp. Getting yourself a good instant read thermometer is going to be the best bet to ensure that your meat is cooked perfect. While our steak's cooking, let's make some compound butter. To start our compound butter, we're going to start with 1 1⁄2 cup of butter. We're adding to that 2 teaspoons of garlic and 2 teaspoons of parsley, 1 teaspoon of finely chopped rosemary, 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of Worcestershire sauce, and then give it a good mix. To make that easier on you, make sure you use room temperature butter. For our steaks, if you want a medium-rare doneness, pull it at 130 degrees. If you want medium finish, pull it at 135. Once that steak has reached that final desired temperature, you're going to let it rest for 5-10 minutes. The reason we want these to rest is so that the juices can redistribute. If we were to cut right into them, the juices would just flow right out. While our steaks are resting, we're going to spoon onto them 1 tablespoon of our compound butter. Once they are done resting, you are ready for the best steak of your life. Thank you for watching. For the full written recipe, look in the video description below. See you later.