Method

Crafting the Herb Paste (The Flavor Base)

The Garlic Paste: Drop the 4 peeled garlic cloves and 1 tbsp of coarse sea salt into your mortar. Using the pestle, grind the garlic against the salt using a circular, crushing motion until it breaks down completely into a smooth, aromatic paste. The coarse salt acts as a natural abrasive here.

Incorporating the Herbs & Spices: Add the handful of chopped cilantro, dried oregano, cumin, chili flakes, and black pepper. Grind gently to bruise the cilantro and release its oils, blending it into the garlic.

Emulsifying: Pour in the fresh lime juice and slowly trickle in the ½ cup of olive oil while stirring thoroughly with a spoon until completely mixed.

💡 Chef’s Note: Divide this sauce into two portions. Use one-third as a wet marinade rub for the steak, and save the remaining two-thirds in a clean bowl to serve fresh at the table.

Preparing the Tomahawk

Bring the Tomahawk steak to room temperature for at least 1 hour before cooking to ensure an even doneness throughout. Pat it completely dry with paper towels.

Take the one-third portion of your prepared herb paste and rub it thoroughly all over the meat, coating the sides and the fat cap. Let it sit for 15 minutes to absorb the flavors.

The High-Heat Steakhouse Sear

Set your cast-iron skillet over high heat until it is screaming hot. Add 2 tablespoons of high-smoke point oil (save the olive oil for the sauce, as it burns too easily at this stage).

Carefully lay the Tomahawk into the pan, laying it away from you. Sear completely undisturbed for 2 to 3 minutes to build a deeply caramelized, dark golden crust.

Flip the steak and sear the other side for another 2 to 3 minutes.

Use your tongs to stand the steak upright on its thick edge, rendering down the fat cap for about 45 seconds.

Finishing to Perfection

Reduce the heat to medium-low. Because a Tomahawk is exceptionally thick, continue cooking in the pan—turning every 2 minutes—until a meat thermometer inserted into the thickest part reads 52°C (125°F) for a perfect medium-rare.

Remove the steak from the skillet and place it on a warm wooden board. Let it rest for 10 minutes so the juices can redistribute.

Presentation & Serving

Carve the meat by slicing directly along the curve of the long bone. Set the bone aside, then slice the steak against the grain into thick, beautiful strips.

Fan the slices out on your platter, and generously spoon the remaining fresh, vibrant green herb sauce right down the center of the warm steak.