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–+ servings
Sliced tomahawk ribeye steak topped with chimichurri sauce on a black cast iron plate with fresh rosemary

Salt Baked Tomahawk Steak

This salt baked tomahawk steak cooks inside a fragrant herb salt crust, gets a hot sear, and finishes with roasted garlic herb butter for an edge-to-edge medium-rare.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Rest Time 5 minutes
Total Time 1 hour 55 minutes
Servings: 3 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1 large tomahawk steak 2-3 lbs
  • fresh cracked black pepper
Salt Crust
  • 8 cups kosher salt
  • 6 egg whites
  • 1 cup water
  • 4 tbsp fresh rosemary, chopped
  • 4 tbsp fresh thyme, chopped
  • 8 cloves garlic, minced
Roasted Garlic Herb Butter
  • 1 cup unsalted butter, softened
  • 1 head roasted garlic, squeezed from the cloves
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp fresh thyme leaves
  • salt and black pepper to taste

Equipment

  • Grill or Smoker
  • Leave-In Probe Thermometer
  • Grill-Safe Pan
  • Large Mixing Bowl

Method
 

Salt Bake
  1. Preheat your grill or smoker to 250°F for indirect cooking. Season the tomahawk generously on all sides with fresh cracked black pepper.
  2. In a large bowl, combine the kosher salt, egg whites, water, rosemary, thyme, and minced garlic until the mixture resembles wet sand.
  3. Spread a layer of the salt mixture onto a grill-safe pan. Place the seasoned tomahawk on top and completely cover it, sealing the steak inside. Insert your probe into the thickest part before sealing the crust.
  4. Cook at 250°F until the internal temperature reaches 125°F for medium-rare. Note this is below the USDA-recommended 145°F for beef; a sear and carryover raise it further, so cook to your comfort level.
Sear & Finish
  1. 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.
  2. Combine the softened butter with the squeezed roasted garlic, parsley, rosemary, thyme, and salt and pepper to taste. Transfer the steak to a cutting board and immediately top it with the roasted garlic herb butter.
  3. Let the steak rest for 5 minutes as the butter melts. Slice against the grain and serve with additional roasted garlic herb butter on top.

Notes

Seal It Tight: Pack the salt crust completely around the steak so it seals in moisture and seasons the surface with herbs.
Pull at 125°F: This recipe pulls the steak at 125°F for medium-rare, below the USDA-recommended 145°F for beef. The hot sear and carryover during the rest raise the temperature further, so cook to your comfort level.
MEATER Probe: A leave-in probe lets you track the tomahawk to exactly 125°F before the final sear for an edge-to-edge medium-rare.
Sear Hard and Fast: Sear about 90 seconds per side over high heat for a browned crust without overcooking the interior.

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