- Prep time
- 10 minutes PT10M
- Cook time
- 50–55 minutes PT55M
- 2–3 servings
A large cut like a tomahawk chop might seem intimidating to some home cooks, but don't let the size scare you—it's actually quite approachable. The secret to achieving a tender tomahawk is to start by roasting the meat in a low oven, and then finishing with a quick sear in a pan over high heat. Remember to let it rest before serving to lock in the juices and flavor.
- 1 Fresh to Market Grass-Fed Tomahawk Chop
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
Heat oven to 200°F. Pat chop with a paper towel to dry, then season both sides liberally with salt and pepper.
Lay chop on a roasting rack on a lined baking sheet, and place in the oven for approximately 45–50 minutes, or until a thermometer inserted into the center reads 100°F.
Heat a large cast iron skillet over high heat. Add the vegetable oil and then sear the chop for 3 minutes on each side for medium-rare. Remove from pan and let rest for 20 minutes before serving.