Cast Iron Tomahawk Steak with Rosemary and Garlic

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A show-stopping tomahawk steak cooked in a cast iron skillet infused with rosemary and garlic for deep, aromatic flavor. This American-inspired beef recipe, ready in about 25 minutes, pairs tomahawk steak, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 900 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 900 cal/serving

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Ingredients

1 steak, about 32 oz tomahawk steak
2 tbsp kosher salt
2 tsp, freshly ground black pepper
2 tbsp olive oil
3 tbsp unsalted butter
3 fresh rosemary sprigs
4 cloves, smashed garlic cloves

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Instructions

Step 1: Remove 1 tomahawk steak from the refrigerator and pat dry. Generously season both sides with 2 tbsp kosher salt and 2 tsp freshly ground black pepper.
Step 2: Heat 2 tbsp olive oil in a large cast iron skillet over high heat until just smoking.
Step 3: Place the tomahawk steak in the skillet and sear for 4-5 minutes without moving, until a deep brown crust forms. Flip and sear the opposite side for another 4 minutes.
Step 4: Reduce heat to medium, add 3 tbsp unsalted butter, 3 sprigs fresh rosemary, and 4 smashed garlic cloves to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak continuously for 3-4 minutes.
Step 5: Check for an internal temperature of 130°F for medium-rare. Remove the steak from the skillet and transfer to a cutting board. Tent loosely with foil and rest for 10 minutes before carving and serving.