Today I'm making an oven-roasted tomahawk steak with Galician beef, a recipe to enjoy a great cut of meat without making things complicated in the kitchen. With extra virgin olive oil, pepper, and a touch of fresh rosemary at the end, I highlight its natural flavor without overpowering it. It's a wonderful dish to share between two for a special dinner at home.
If you're wondering how to roast a tomahawk in the oven, the secret is flipping it to sear both sides and adjusting the cooking time to your preferred doneness. I let it rest for three minutes before adding flaky salt, fresh rosemary, and a drizzle of olive oil: a simple finish that suits it perfectly.
For other oven-roasted meat ideas, I recommend my Oven-baked lamb chops with vegetables and my Spiced oven-baked pork ribs.
Season with olive oil and pepper to taste.
With the oven preheated to 180ºC, bake for 15, 20, or 25 minutes depending on how you like your meat done.
Let it rest for 3 minutes and top with flaky salt, fresh rosemary, and a drizzle of extra virgin olive oil.
All done! Our oven-roasted tomahawk is ready to serve.
With the oven preheated to 180 ºC, this recipe suggests cooking it between 15 and 25 minutes, depending on the doneness you're looking for. The thickness of the cut makes a big difference, so it's best to check the center with a meat thermometer rather than going strictly by the clock.
Yes, you can use dried rosemary, but use less since its flavor is more concentrated. Add it at the end along with the flaky salt and olive oil, just as you would with fresh.
Store it in an airtight container in the fridge within two hours of cooking and eat it within the next three days. Reheat it gently so it doesn't dry out or overcook.
