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This salt baked tomahawk steak cooks inside a fragrant salt crust, then finishes with a hard sear. You pack a herb salt mixture around the steak and cook it low at 250°F. The crust seals in moisture and seasons the beef as it cooks. You pull the tomahawk at 125°F, crack off the crust, and sear it hot. A roasted garlic herb butter melts over the top. This recipe uses one 2 to 3 pound tomahawk and serves 2 to 3.

What Is a Salt Baked Tomahawk Steak

The Tomahawk Cut

A tomahawk steak is a thick ribeye left on a long, frenched bone. The bone gives it a dramatic, axe-like look. The cut is well-marbled, so it stays rich and juicy. It usually weighs 2 to 3 pounds. That thickness makes it ideal for slow cooking then searing. As a result, one tomahawk steak feeds two or three people.

How the Salt Crust Works

The salt crust bakes the tomahawk steak gently and evenly. You pack a herb salt mixture completely around the beef. The crust traps moisture and steams the steak as it cooks. It also seasons the surface with salt and herbs. However, it does not make the steak overly salty. As a result, the meat stays juicy and evenly cooked.

Building the Salt Crust

Mixing to Wet Sand

The salt crust starts with a simple mixture. In a large bowl, combine 8 cups of kosher salt and 6 egg whites. Then add 1 cup of water, chopped rosemary, thyme, and minced garlic. Mix until it resembles wet sand. The egg whites bind the salt into a moldable crust. As a result, it holds its shape around the steak.

Sealing the Steak

Sealing the steak locks in the flavor. First, season the tomahawk all over with fresh cracked black pepper. Spread a layer of salt mixture on a grill-safe pan. Then set the steak on top and cover it completely. Insert a probe thermometer into the thickest part before sealing. As a result, the crust encases the steak fully.

Cooking Low Then Searing

Cooking to 125°F

Cook the tomahawk steak low and slow first. Preheat your grill or smoker to 250°F for indirect cooking. Then cook the sealed steak until it reaches 125°F internal. That target gives you medium-rare, which sits below the USDA-recommended 145°F for beef. A hot sear follows, and carryover raises the temperature further, so cook to your comfort level. Use a probe to track it precisely.

Cracking the Crust and Searing

Once the steak hits temperature, crack open the salt crust. Carefully remove the hardened crust and brush away excess salt. Then sear the steak over high heat for about 90 seconds per side. The sear builds a deep, flavorful crust on the outside. It also adds color the salt bake alone cannot. As a result, you get a browned exterior and an even interior.

The Roasted Garlic Herb Butter

Making the Compound Butter

The roasted garlic herb butter finishes the tomahawk steak. In a bowl, combine softened butter with squeezed roasted garlic. Then mix in parsley, rosemary, and thyme. Season it with salt and black pepper to taste. The roasted garlic adds a sweet, mellow depth. As a result, the butter tastes rich, herby, and savory.

Melting It Over the Steak

Add the butter while the steak is hot. Transfer the seared tomahawk to a cutting board. Then immediately top it with a generous spoonful of the herb butter. Let it rest for 5 minutes as the butter melts. The butter melts down into the crust and meat. As a result, every slice picks up garlicky, herby richness.

Resting, Slicing, and Serving

Rest and Carryover

Resting is essential for a tomahawk steak. Let the steak rest for 5 minutes after topping it with butter. During the rest, the juices settle back into the meat. Carryover heat also raises the internal temperature slightly. Meanwhile, the butter continues to melt over the surface. As a result, the steak stays juicy and evenly cooked.

Slicing Against the Grain

Slice the tomahawk steak against the grain for tender bites. First, cut the meat away from the long bone. Then slice across the grain into thick strips. Cutting against the grain shortens the muscle fibers. Spoon extra roasted garlic herb butter over the top. As a result, each slice stays tender and full of flavor.

Step-by-Step: How to Make Salt Baked Tomahawk Steak

Step 1: Prep the Grill and Steak

Preheat your grill or smoker to 250°F for indirect cooking. Season the tomahawk generously on all sides with fresh cracked black pepper.

Step 2: Make the Salt Crust

In a large bowl, combine the kosher salt, egg whites, water, rosemary, thyme, and minced garlic until the mixture resembles wet sand.

Step 3: Seal and Cook to 125°F

Spread a layer of salt mixture on a grill-safe pan. Place the seasoned tomahawk on top and cover it completely, sealing the steak inside. Insert your probe into the thickest part before sealing the crust. Cook at 250°F until the internal temperature reaches 125°F for medium-rare (below the USDA-recommended 145°F for beef; a sear and carryover follow).

Step 4: Crack the Crust and Sear

Carefully crack open and remove the salt crust, brushing away any excess salt. Sear the steak over high heat for about 90 seconds per side to develop a flavorful crust.

Step 5: Make the Garlic Herb Butter

Combine the softened butter with the squeezed roasted garlic, parsley, rosemary, and thyme. Season with salt and black pepper to taste and mix until smooth.

Step 6: Butter, Rest, and Slice

Transfer the steak to a cutting board and immediately top it with the roasted garlic herb butter. Let it rest for 5 minutes as the butter melts. Slice against the grain and serve with additional herb butter on top.