Cast Iron Tomahawk Steak with Rosemary and Garlic
A show-stopping tomahawk steak cooked in a cast iron skillet infused with rosemary and garlic for deep, aromatic flavor. This american-inspired beef ready in about 25 minutes pairs steak, about 32 oz tomahawk steak, kosher salt, freshly ground 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.
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 sprigs fresh rosemary sprigs
- 4 cloves, smashed garlic cloves
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cast Iron Tomahawk Steak with Rosemary and Garlic take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cast Iron Tomahawk Steak with Rosemary and Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.
Can I substitute ingredients in Cast Iron Tomahawk Steak with Rosemary and Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cast Iron Tomahawk Steak with Rosemary and Garlic for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cast Iron Tomahawk Steak with Rosemary and Garlic?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
