INGREDIENTS:
- 1 Tomahawk Steak (rib-eye)
- 3 teaspoons kosher salt
- 2 teaspoons pepper
- 1-2 Tablespoon olive oil
- fresh rosemary and parsley to garnish
INSTRUCTIONS:
Let’s get started the recipe:
Allow the steaks to rest at room temperature for 45 minutes before cooking.
Preheat oven to 300°F.
Line a baking sheet with parchment paper. Place a cooling rack in the baking sheet and set it aside.
Rub olive oil on all sides and edges of the steak using your hands. Season the steak generously with salt and pepper. Be sure to get all the areas you rubbed the oil.
In a large skillet, sear both sides of the steak.
About 3-4 minutes per side. Use tongs to help sear the edges as well.
Place the steak on the prepared baking sheet.
Cook in the oven until the desired doneness.
About 35 minutes for rare, 45 minutes for medium-rare, and 55 minutes for medium. Be sure to use a digital thermometer to be certain of the temperature doneness.
Remove the steak from the oven.
Cover tightly with foil and rest for 10 minutes before slicing and serving.
Serve with delicious sides, and garnish with fresh herbs.
The recipe is ready to be enjoyed.
