Ruth’s Chris Tomahawk Steak Recipe

Ruth’s Chris-style Tomahawk steak, with its impressive bone-in presentation, is known for its aesthetic appeal and rich, robust flavor.

The secret to achieving that perfectly juicy interior and crisp exterior lies in mastering the sear-and-roast technique.

You can’t deny the magic of how searing and roasting brings out this steak’s natural juices.

Make sure to select a well-marbled cut and allow it to rest at room temperature before cooking to enhance flavor and tenderness – you know the drill!

Now…for all the secrets!

How to Make Ruth’s Chris Tomahawk Steak

Ingredients

• 1 Tomahawk Steak (2-2.5 lbs.)
• 2 tbsp Olive Oil
• 1 tbsp Salt
• 1 tbsp Black Pepper
• 1 tsp Garlic Powder
• 1 sprig Rosemary
• 2 tbsp Butter

Step-by-Step Instructions

Step 1:

Preheat your oven to 375°F.

Get a heavy, oven-safe skillet ready on high heat.

Step 2:

Pat the steak dry with paper towels.

Brush it with olive oil to form a thin layer.

Step 3:

Season both sides with salt, pepper, and garlic powder.

Ensure the seasoning is evenly distributed for maximum flavor.

Step 4:

Sear the steak in the hot skillet for about 3 minutes on each side.

Look for a nice, brown crust to develop.

Step 5:

Add butter and rosemary to the skillet.

Transfer the skillet to the preheated oven.

Step 6:

Cook in the oven until the steak reaches your desired internal temperature.

It usually takes about 20-25 minutes for medium-rare.

Step 7:

Rest the steak for 10 minutes before slicing.

Tips and Tricks for Making This Recipe

Choosing the Right Steak

Always pick a well-marbled steak for a richer flavor and juicier texture.

Getting the Perfect Sear

To avoid steaming, ensure your steak is dry and the skillet is very hot before searing.

Resting Is Key

Allowing the steak to rest after cooking helps enhance the tenderness and flavor before serving.

Monitoring the Temperature

Use a meat thermometer for precision to ensure you cook to your preferred doneness without guessing.

Trying Variations

Experiment with herbs like thyme or spices such as smoked paprika for a slightly different taste profile.

What to Serve with Ruth’s Chris Tomahawk Steak

Garlic Mashed Potatoes

You can’t have a classic steak dinner without garlic mashed potatoes by your side.

These potatoes are creamy and are made even more amazing with the addition of herb butter.

Sauteed Mushrooms

Sauteed mushrooms are a rich and earthy treat with your tomahawk steak.

They’re simple to make and add a wonderful umami flavor that complements the steak’s grilled goodness.

Coleslaw

If you want something lighter, a crunchy coleslaw provides a refreshing contrast.

The tangy dressing pairs perfectly with the robust flavors of the tomahawk steak!

Truffle Mac and Cheese

For a taste of something luxurious, truffle mac and cheese offers a decadent option.

This rich and creamy dish brings a touch of elegance, making your dining experience feel a bit special.

Sweet Potato Fries

Sweet potato fries add a subtle sweetness and are a fun alternative to regular fries.

They’re crispy on the outside and soft inside, perfect for mopping up your steak juices.

Lemon Butter Dipping Sauce

A lemon butter dipping sauce can add a zesty kick to your steak.

It’s a simple mixture of lemon and butter, yet it elevates each bite with its vibrant flavor.

Blooming Onion

A blooming onion turns your meal into an exciting visual treat.

It is crispy and flavorful, offering a unique companion to the hearty tomahawk steak.

Remember, it’s not just about the steak; the right sides make a memorable meal!

Variations and Substitutions

Different Cuts

If you can’t find a tomahawk steak, go for a bone-in ribeye instead.

The flavor profile is similar, and it’s easier to handle if you’re unsure about the large tomahawk.

Marination Techniques

Use simple salt and pepper if you want to keep it classic.

For a flavorful kick, try a marinade with garlic, rosemary, and olive oil.

Alternative Cooking Methods

While grilling is most common, you might choose pan-searing and oven-baking.

Start by searing both sides of the steak in a hot pan for a good crust.

Finish it up in an oven at 400 degrees Fahrenheit for even cooking.

Side Dishes

Traditionally, creamed spinach and mashed potatoes pair nicely with the steak.

Roasted vegetables or a fresh salad also complement the flavors well.

Try experimenting with horseradish or mushroom sauce for an added zest.

Your choices here can easily elevate the meal into something special!

How to Store Leftover Tomahawk Steak

A tomahawk steak is a true treat, and you want to maintain its juiciness even when storing leftovers!

Take care when storing your steak to preserve its taste and tenderness for later enjoyment.

Wrapping and Refrigeration

First, cool your steak to room temperature after your meal is over.

Wrap the steak tightly in plastic wrap or aluminum foil to preserve its natural juices.

Then place it in an airtight container to keep any odors or moisture out for up to 3-4 days in the refrigerator.

Freezing for Longer Storage

If you plan to store your steak for longer, freezing is a great option.

Wrap it again in plastic wrap, followed by a layer of aluminum foil.

This double wrapping protects your steak from freezer burn and locks in its flavor.

Thawing Before Enjoyment

When you’re ready to eat, move your steak to the fridge to thaw slowly and maintain quality.

Avoid microwaving as it can dry the steak out and affect its taste.

Take care of your tomahawk, and it’ll be as delicious as the day you cooked it!

Common Mistakes to Avoid

Using Low Quality Meat

You want the finest quality meat for a Ruth’s Chris Tomahawk Steak.

Using cheaper cuts can lead to less tenderness and flavor.

Always choose well-aged beef to enhance the taste!

Overcooking the Steak

Nothing ruins a steak more quickly than overcooking.

Use a meat thermometer to check the internal temperature.

Aim for medium-rare for the best juiciness and texture.

Skipping the Resting Period

Resting the steak allows juices to redistribute, maximizing flavor.

Skipping this step could leave you with a dry and less flavorful steak.

Patience truly pays off here; give it a full five to ten minutes.