Pan-Seared Restaurant-Style Tomahawk Steak by Renzo Frias

Ingredients

• 1 (approx. 900g/2lb) tomahawk steak, room temperature
• 1 tbsp salt (for seasoning)
• 4 tbsp butter, divided
• 1 tbsp spg seasoning (salt, pepper, garlic blend)
• 1 tbsp chimichurri sauce
• 1 tsp vinegar

Instructions

1. Pat the steak dry and season generously with salt on both sides.
2. Heat a large skillet over high heat until it is smoking hot.
3. Add 2 tablespoons of butter to the skillet, then place the steak in the pan.
4. Sear the steak for 7 minutes without moving it to develop a deep golden-brown crust.
5. Flip the steak carefully and cook for an additional 7 minutes on the other side.
6. While the steak finishes, whisk together the remaining 2 tablespoons of butter, SPG seasoning, chimichurri, and vinegar in a small bowl to create the cowboy butter.
7. Baste the steak with the prepared cowboy butter during the final minute of cooking, then remove from heat and let rest for 5-10 minutes before slicing.