Garlic Basted Tomahawk Steaks recipes
This recipe details how to prepare succulent garlic-basted tomahawk steaks. It involves seasoning the thick-cut steaks, searing them in a hot skillet to develop a rich crust, and then continuously basting them with a flavorful garlic-butter-wine mixture until cooked to perfection. The process emphasizes achieving a beautiful sear and infusing the meat with aromatic flavors for a truly impressive main course.
Equipment
- 1 Heavy-Bottomed Skillet or Cast Iron Pan Essential for achieving a deep, even sear.
- 1 Tongs For easy handling and turning of the steaks.
- 1 Meat Thermometer Crucial for accurate temperature control and desired doneness.
- 1 Small Saucepan For preparing the basting liquid.
- 1 Cutting Board For seasoning and resting/carving the steaks.
Ingredients
Main
- 2 tomahawk steaks
- 1 tablespoon/15 mL sea salt
- 1 teaspoon/5 mL black pepper
- 1 teaspoon/5 mL onion powder
- 1/2 teaspoon/2.5 mL chili powder
- 1/4 cup/60 mL olive oil
- 2 tablespoons/30 mL butter
- 2 tablespoons/30 mL white wine
- 4 cloves garlic minced
- 1 teaspoon/5 mL Worcestershire sauce
- 1 teaspoon/5 mL Dijon mustard
- 1 teaspoon/5 mL dried marjoram
- 1/4 teaspoon/1.25 mL salt
- 1/4 teaspoon/1.25 mL black pepper
Instructions
- Pat the tomahawk steaks dry with paper towels; this is crucial for a good sear.
- Combine sea salt, black pepper, onion powder, and chili powder. Generously season both sides of the steaks with this mixture.
- In a small saucepan, combine olive oil, butter, white wine, minced garlic, Worcestershire sauce, Dijon mustard, marjoram, salt, and pepper. Heat gently until butter is melted and ingredients are well combined; keep warm for basting.
- Heat a heavy-bottomed skillet or cast iron pan over high heat until it just begins to smoke.
- Carefully place the seasoned tomahawk steaks into the hot skillet. Sear undisturbed for 3-4 minutes per side until a deep, golden-brown crust forms.
- Reduce heat to medium-low. Begin basting the steaks continuously with the warm garlic-butter mixture from the saucepan, tilting the pan to gather the liquid.
- Flip the steaks every minute or two while basting, ensuring even cooking and flavor infusion. Cook until the internal temperature reaches your desired doneness (e.g., 130-135°F for medium-rare).
- Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for at least 10-15 minutes.
- Slice the steaks against the grain, carving the meat from the bone.
- Serve immediately, drizzling with any remaining basting liquid from the pan.
Notes
For optimal results, ensure the tomahawk steaks are at room temperature before searing to promote even cooking. A screaming hot skillet is paramount for developing a beautiful, deep crust—don't be afraid of a little smoke. When basting, tilt the pan slightly to pool the liquid and spoon it continuously over the steak; this infuses flavor and helps with the cook. Always rest your steaks adequately (at least 10-15 minutes tented with foil) after cooking to allow the juices to redistribute, ensuring a tender and moist result. For an extra layer of flavor, consider adding fresh herbs like thyme or rosemary to the basting liquid.