Father’s Day Tomahawk Steak Dinner

Father’s day may be over but that doesn’t mean you can’t make your loved ones a delicious Tomahawk steak dinner!

We picked this bad boy up at the Cheese Boutique out in Etobicoke. We originally wanted to go there to pick up some artisanal cheese but was pleasantly surprised when we found out this place was actually a grocery store too! We honestly expected to go in and only see cheese based on the name lol.

This place was like whole foods, but better because things weren’t crazily overpriced but you can tell the quality of their food was good. What really impressed us was while we were shopping, a guy came around and offered us espresso. The first thing that came to mind was “Do we have to pay for this?” but it didn’t seem like it would cost us anything so we just went for it. Nothing makes us feel more special than having espresso while grocery shopping, especially when it comes served to you in a saucer with a little shortbread cookie! How cute 🙂

They even came around with free sorbet after! This place was awesome. We got to sample all the cheeses and cured meats too. Love it.

Anyways, we ended up leaving the store with quite a number of things, the Tomahawk steak being one of them.

We prepared the steak using the reverse sear method that we learned from Serious Eats and it turned out delicious! The key is to generously season the steak with freshly ground pepper and coarse sea salt. It may seem like a lot of salt on the steak but trust us, it’s not!

We cooked the steak at 200F until the internal temperature was 120F since we wanted to cook the steak 10-15 degrees less than the final temperature of the steak we wanted. This is because we still have to sear the steak on a very hot cast iron pan and we don’t want to risk overcooking it. Since we were aiming for a medium-rare steak, we took the steak out at around 135F.

Steak Doneness
Remove from heat at this Temperature
Final Cooked Temperature
130 to 135°F
130 to 140°F
Medium Rare
Well Done

We finished the steak off in a smoking cast iron pan, searing each side for about 1 minute or so or until a nice crust develops. Once you are about to sear the final side of your steak, toss in the butter, rosemary, and garlic clove and generously baste your steak with the butter mixture. Take the steak out when the internal temperature is about 5 degrees below your desired final cooking temp as the steak will still continue to cook while it is resting. Allow the steak to rest with a tin foil over it for about 5-10 mins. After it rests, cut and serve immediately.

Father’s Day Tomahawk Steak Dinner

Category: Steak

Father’s Day Tomahawk Steak Dinner


  • Tomahawk steak (any cut of steak will do really)
  • generous seasoning of coarse sea salt and freshly ground black pepper
  • 1 sprig of fresh rosemary
  • 2 cloves of elephant garlic, lightly crushed
  • 2 tbsp butter


  1. Preheat the oven to 200F. Meanwhile, pat the steak dry with some paper towel to remove excess moisture.
  2. Generously season the steak with coarse sea salt and freshly ground black pepper. You shouldn't be able to see too much red on the meat after you season it.
  3. Once the oven is at 200F, put the steak in the oven. Depending on the thickness of your steak, the cooking time will vary. Check every half hour until the internal temperature is about 10-15 degrees below your desired final cooking temperature.
  4. Take the steak out of the oven and throw it onto a smoking hot cast iron pan coated with oil with a high smoking point (e.g. peanut oil, avocado oil, etc).
  5. Sear each side for about a minute or until there's a nice crust developed.
  6. Do this for all sides of the steak. Once you reach the final side, add in your butter, rosemary, and garlic. Tilt the pan to the side so that all the butter and herbs collect to one side and generously baste the steak with the rosemary/garlic infused butter.
  7. Take the steak out of the pan and cover with a tin foil tent and allow to rest for about about 5-10 minutes. Then, carve and serve.
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Tomahawk steak recipe
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