Tomahawk for Two

A 2-pound tomahawk, dry-brined overnight and seared with patience. An hour of flipping, resting, building that crust. This is how you cook for someone you love.

You don't rush a steak like this. An hour of flipping, resting, building that crust.

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Ingredients

For the Tomahawk:

• Beef tomahawk steak x 1 (2–2.5 lb)

• Kosher salt x to taste

• Avocado oil x 2 tbsp

• Unsalted butter x 3 tbsp

• Fresh thyme x 4 sprigs

• Garlic x 4 cloves, smashed

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Recipe

Dry Brine:

1. Pat the tomahawk dry with paper towels. Season generously with kosher salt on all sides.

2. Place on a wire cooling rack set over a baking sheet. Refrigerate uncovered for 24 hours.

Temper:

1. Remove from the refrigerator 2 hours before cooking. Let it come to room temperature.

The Patient Sear:

1. Heat avocado oil in a cast iron skillet over medium-high heat.

2. Sear 4 minutes per side. Remove and rest 8 minutes.

3. Sear 3 minutes per side. Remove and rest 6 minutes.

4. Sear 2 minutes per side. Remove and rest 4 minutes.

5. Add butter, thyme, and garlic to the pan. Once foaming, return the steak and baste 60 seconds per side.

To Plate

1. Transfer the tomahawk to a wire cooling rack set over a baking sheet.

2. Pour the brown butter and aromatics over the top.

3. Rest 5 minutes.

4. Slice against the grain. Plate on a platter with the bone.

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