New Year’s Eve Tomahawk Steak Recipe
Ring in the New Year with style and flavor with a Tomahawk Steak. Perfectly portioned for two people, this premium cut delivers bold flavors and an unforgettable presentation. Paired with a simple garlic-thyme butter sauce, it’s the ultimate centerpiece for your celebration.
Ingredients: (Serves 2)
For the Steak:
- 1 Tomahawk Steak (1–1.2 kg)
You can use any Tomahawk Steak, but for this recipe we recommend: USDA Black Angus, Wagyu, Swami or Irish Angus Tomahawk. - 2 tbsp olive oil
- 1 tbsp coarse sea salt
- 1 tbsp freshly cracked black pepper
For the Garlic-Thyme Butter Sauce:
- 3 tbsp unsalted butter
- 2 garlic cloves, minced
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary (optional)
Scaling Up the Recipe
Hosting more guests? Simply adjust the ingredients:
For 3-4 people, use two 1-1.2kg Tomahawks and increase the sauce ingredients by 50%.
For 5-6 people, use three 1-1.2 kg Tomahawks and double the seasoning and sauce ingredients.
Instructions:
1. Prepare the Steak
Bring to Room Temperature: Remove the Tomahawk from the fridge at least 1 hour before cooking to ensure even cooking throughout.
Season Generously: Pat the steak dry with paper towels. Rub olive oil all over, then season liberally with salt and pepper on both sides.
2. Sear the Steak
Heat the Skillet: Preheat a large cast-iron skillet over high heat until smoking hot.
Sear the Steak: Place the Tomahawk in the skillet and sear for 3-4 minutes per side until a deep golden-brown crust forms. Use tongs to hold the steak upright to sear the edges.
3. Finish in the Oven
Preheat the Oven: While searing, preheat your oven to 375°F (190°C).
Transfer to the Oven: Place the skillet with the Tomahawk into the oven. Roast for 15-20 minutes or until the internal temperature reaches:
120°F (49°C) for rare.
130°F (54°C) for medium-rare.
Use a meat thermometer for accuracy.
4. Make the Garlic-Thyme Butter Sauce
Prepare the Sauce: While the steak is in the oven, melt butter in a small saucepan over medium heat. Add minced garlic and thyme, sautéing for 2-3 minutes until fragrant. For extra flavor, add a sprig of rosemary.
Keep Warm: Reduce heat to low and keep the sauce warm until ready to serve.
5. Rest, Slice, and Serve
Rest the Steak: Remove the Tomahawk from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes.
Carve the Steak: Slice the steak against the grain into thick, juicy cuts. Drizzle with the garlic-thyme butter sauce and serve with your favorite sides, such as roasted vegetables or creamy mashed potatoes.
At The Ribeye Club, whether you choose our USDA Black Angus Tomahawk, buttery Wagyu, bold Swami, or grass-fed Irish Tomahawk, each cut promises exceptional flavor, tenderness, and a show-stopping presentation for any occasion.
Celebrate the New Year with Ribeye Club
Bring a taste of excellence to your table and make this New Year’s Eve truly special.
Wishing you a year filled with joy, delicious meals, and unforgettable moments around the table. 🥂
