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.
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 Inst
Instructions
- Preheat your oven to 375°F.
- Get a heavy, oven-safe skillet ready on high heat.
- Pat the steak dry with paper towels.
- Brush it with olive oil to form a thin layer.
- Season both sides with salt, pepper, and garlic powder.
- Ensure the seasoning is evenly distributed for maximum flavor.
- Sear the steak in the hot skillet for about 3 minutes on each side.
- Look for a nice, brown crust to develop.
- Add butter and rosemary to the skillet.
- Transfer the skillet to the preheated oven.
- Cook in the oven until the steak reaches your desired internal temperature.
- It usually takes about 20-25 minutes for medium-rare.
- Rest the steak for 10 minutes before slicing.
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