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Seared tomahawk steak with charred shallot compound butter and thyme.
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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 Time20 minutes
Cook Time25 minutes
Bring to room temp + Resting45 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Keyword: tomahawk steak with compound butter
Servings: 4 servings
Calories: 843kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Charred Shallot Compound Butter

  • 4 medium shallots peeled and halved
  • 1 tablespoon olive oil
  • 2-3 thyme sprigs
  • 8 tablespoons unsalted butter 1 stick, softened
  • 1 tablespoon finely chopped fresh chives
  • ½ teaspoon Kosher salt or to taste
  • Freshly cracked black pepper to taste
  • Zest of 1 lemon

For the Steak

US Customary - Metric

Instructions

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 wood-fired oven or conventional oven set to 425°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.

Notes

  • Bring meat to room temperature: Take the steak out of the fridge at least 30–60 minutes before cooking. This helps it cook more evenly.
  • Keep the steak dry: Pat the steak dry with paper towels. Moisture is the enemy of a good crust.
  • Air-dry overnight (if possible): For the best sear, place the steak uncovered on a wire rack in the fridge the night before to let the surface dry out.
  • Season generously: This is a thick cut of meat, so don’t be shy with the salt and pepper or any steak seasoning you use.
  • Let it rest: After cooking, let the steak rest at least 10 minutes before slicing. This helps the juices redistribute and keeps the meat flavorful and tender.
  • (Steak will rise 5–7°F as it rests)
  • Doneness Guide:
    • Rare: 120°F
    • Medium-rare: 125–130°F
    • Medium: 135–140°F

Nutrition

Calories: 843kcal | Carbohydrates: 4g | Protein: 58g | Fat: 67g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 234mg | Sodium: 333mg | Potassium: 855mg | Fiber: 1g | Sugar: 2g | Vitamin A: 809IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 5mg