Prime Tomahawk from Fleming's Prime Steakhouse features a succulent, bone-in ribeye steak seasoned to perfection, showcasing a juicy, tender interior with a rich, charred crust, served as an impressive, visually striking centerpiece.
Equipments
- Grill (charcoal or gas)
- Cast iron skillet
- Tongs
- Meat thermometer
- Chef’s knife
- Cutting board
- Basting brush
- Roasting pan or wire rack (optional, for oven finishing)
- Aluminum foil
Ingredients
- 1 tomahawk ribeye steak (about 2–2.5 lbs)
- Kosher salt
- Freshly ground black pepper
- Olive oil
- Unsalted butter
- Fresh rosemary sprigs
- Fresh thyme sprigs
- Garlic cloves
Selecting a tomahawk ribeye steak weighing between 2 and 2.5 lbs ensures a perfect balance of tenderness and flavor for your dish. Use kosher salt and freshly ground black pepper liberally to enhance the steak's natural taste, while olive oil helps achieve an even sear during grilling or skillet cooking. Fresh herbs like rosemary and thyme, along with garlic cloves, should be used to infuse aromatic flavors as you baste the steak with unsalted butter for a rich finish. Monitoring the internal temperature with a meat thermometer guarantees your tomahawk reaches the desired level of doneness without overcooking. Your Prime Tomahawk from Fleming's Prime Steakhouse copycat menu will impress with its juicy interior and beautifully charred crust.
Instructions
- Remove tomahawk steak from the refrigerator and let it come to room temperature (about 1 hour).
- Pat steak dry with paper towels.
- Rub steak all over with olive oil.
- Generously season both sides with kosher salt and freshly ground black pepper.
- Preheat grill to high heat (or preheat oven to 425°F if oven-finishing).
- Sear steak on grill for 3–4 minutes per side to develop a charred crust.
- Transfer steak to preheated cast iron skillet over high heat (or use skillet on grill) and add butter, crushed garlic cloves, rosemary, and thyme.
- Baste steak continuously with melted butter and aromatics for 2–3 minutes.
- Insert meat thermometer into thickest part; cook to desired doneness (125°F for rare, 130–135°F for medium-rare).
- (Optional) If steak is thick, transfer skillet (or steak on roasting rack) to oven and finish cooking until desired doneness is reached.
- Remove steak, tent loosely with aluminum foil, and rest for 10–15 minutes.
- Slice against the grain and serve.
Substitution
Prime Tomahawk from Fleming's Prime Steakhouse copycat menu delivers the same mouthwatering experience with a perfectly seasoned, juicy ribeye. You can substitute fresh rosemary and thyme with dried herbs if fresh ones are unavailable, but reduce the quantity by half to avoid overpowering the steak. When finishing the steak in the oven, use a roasting pan with a wire rack for even heat circulation, or skip the oven by cooking entirely in a cast iron skillet if preferred. A meat thermometer is essential to ensure your steak reaches the desired doneness without overcooking. Always let the steak rest covered loosely with aluminum foil after cooking to retain juices and flavor.
Tips
You should always let the tomahawk steak come to room temperature before cooking to ensure even heat distribution and consistent cooking. Patting the steak dry with paper towels helps achieve a perfect sear and crust on the grill or skillet. Using a meat thermometer is essential for checking doneness accurately, preventing overcooking or undercooking such a premium cut. Resting the steak tented with foil for 10-15 minutes after cooking allows juices to redistribute, resulting in a juicier, more flavorful bite.
Nutritions
Your Prime Tomahawk steak is rich in high-quality protein, essential for muscle repair and growth. It provides a significant amount of iron and zinc, minerals that support immune function and oxygen transport in the body. The inclusion of olive oil and butter adds healthy fats, while the fresh herbs contribute antioxidants and flavor without added calories. This combination makes the steak a nutrient-dense option that can satisfy hunger and provide lasting energy.
Storage
After cooking, wrap your Prime Tomahawk steak loosely in aluminum foil to retain juices and let it rest at room temperature for 10-15 minutes before slicing. To store leftovers, place the cooled steak in an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze the steak tightly wrapped in plastic wrap followed by aluminum foil, ensuring it is properly sealed to prevent freezer burn.
Variation or Alternatives
You can substitute fresh rosemary and thyme with dried Italian herbs to bring a different aromatic profile to your tomahawk steak. For a smoky flavor, try using smoked sea salt instead of kosher salt during seasoning. Consider reverse searing by cooking the steak low and slow in the oven first, then finishing with a high-heat sear on the grill or cast iron skillet for an evenly cooked interior. Using a combination of butter and ghee can add a nutty richness when basting the steak in the final cooking stages.
Allergies
Your Prime Tomahawk steak contains ingredients like garlic, butter, and olive oil which may cause allergic reactions in individuals sensitive to dairy or garlic. People with allergies to herbs such as rosemary or thyme should also exercise caution when consuming this dish. Always inform the restaurant of any food allergies to ensure safe preparation.
Why this recipe?
Prime Tomahawk menu at Fleming's Prime Steakhouse offers a succulent, well-marbled cut that delivers rich, bold flavors with every bite. The expertly aged beef is seared to perfection, preserving its juicy tenderness and enticing aroma. You will appreciate how the unique tomahawk presentation enhances the dining experience, making it visually impressive and satisfying. Attempting a copycat recipe allows you to recreate this luxury steakhouse dish at home, capturing the essence of premium quality and indulgence.