Tomahawk Steak with Charred Shallot Compound Butter
A showstopping tomahawk steak served with a rich, savory charred shallot compound butter. It’s bold, flavorful, and perfect for special occasions or backyard grilling.
prep time
30 minutes
cook time
45 minutes
Ingredients
For the Charred Shallot Compound Butter:
4 medium shallots, peeled and halved
1 tablespoon olive oil
2-3 thyme sprigs
1/2 cup (one stick) unsalted butter, softened
1 tablespoon finely chopped fresh chives
Kosher salt, to taste
Freshly cracked black pepper, to taste
Zest of 1 lemon
For the Steak:
1 tomahawk steak (2 inches thick), about 2-2 1/2 pounds
Kosher salt and freshly ground black pepper
Steak seasoning, optional
Neutral oil (only for regular oven method)
4 medium shallots, peeled and halved
1 tablespoon olive oil
2-3 thyme sprigs
1/2 cup (one stick) unsalted butter, softened
1 tablespoon finely chopped fresh chives
Kosher salt, to taste
Freshly cracked black pepper, to taste
Zest of 1 lemon
For the Steak:
1 tomahawk steak (2 inches thick), about 2-2 1/2 pounds
Kosher salt and freshly ground black pepper
Steak seasoning, optional
Neutral oil (only for regular oven method)
Directions
Make the Compound Butter:
Preheat the oven to 400°F.
Toss the halved shallots in olive oil, salt, pepper and fresh thyme sprigs and roast on a sheet pan or small cast iron for 20 to 25 minutes, until caramelized and soft.
Let shallots cool slightly, then add to a food processor along with the softened butter, chopped chives, salt, pepper, and lemon zest.
Blend to form the compound butter, then transfer to a bowl and chill until ready to use.
Make the Tomahawk Steak:
Bring the steak to room temperature for at least 30 minutes. Pat dry with paper towels and season generously with kosher salt and pepper or your desired steak seasoning.
Preheat a cast-iron skillet in a woodfired oven or conventional oven set to about 400–450°F. If using a stovetop, heat the skillet over medium-high heat until very hot.
Once the skillet is hot, sear the fat cap for a minute to render some of the fat, then lay the steak flat and sear for 2 to 3 minutes per side until a golden crust forms.
After searing, continue cooking the steak in the oven (or in the hot pizza oven) for 15 to 20 minutes, flipping once halfway through, until the internal temperature reaches 125°F for medium-rare.
Remove the steak from the oven and let it rest for 10 to 15 minutes before slicing.
When ready to serve the steak off the bone and into slices and season with flakey sea salt and charred shallot butter over the top.
Preheat the oven to 400°F.
Toss the halved shallots in olive oil, salt, pepper and fresh thyme sprigs and roast on a sheet pan or small cast iron for 20 to 25 minutes, until caramelized and soft.
Let shallots cool slightly, then add to a food processor along with the softened butter, chopped chives, salt, pepper, and lemon zest.
Blend to form the compound butter, then transfer to a bowl and chill until ready to use.
Make the Tomahawk Steak:
Bring the steak to room temperature for at least 30 minutes. Pat dry with paper towels and season generously with kosher salt and pepper or your desired steak seasoning.
Preheat a cast-iron skillet in a woodfired oven or conventional oven set to about 400–450°F. If using a stovetop, heat the skillet over medium-high heat until very hot.
Once the skillet is hot, sear the fat cap for a minute to render some of the fat, then lay the steak flat and sear for 2 to 3 minutes per side until a golden crust forms.
After searing, continue cooking the steak in the oven (or in the hot pizza oven) for 15 to 20 minutes, flipping once halfway through, until the internal temperature reaches 125°F for medium-rare.
Remove the steak from the oven and let it rest for 10 to 15 minutes before slicing.
When ready to serve the steak off the bone and into slices and season with flakey sea salt and charred shallot butter over the top.
