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  • Writer's pictureKatie Hoffman

Tomahawk Steak with Mushrooms

From Jil Davis of ThorneBrook Farms.

Here's Jil's foolproof method for making the most of these eye-catching steaks. Great for a special occasion or date night!

Preheat oven to 375 degrees.

Rub steak with your favorite steak seasoning or rub and let sit at room temperature for about 30 minutes.

Heat a cast iron pan until hot and then turn the stove eye to low down to low. Add 1 stick of butter (yes, one whole stick), roughly 2 tbs olive oil, 1 lb sliced mushrooms, and a sprig of rosemary. Saute until mushrooms are slightly tender. They'll finish cooking in the oven later.

Push the pan contents to the sides of the pan to make room for the steak. Place steak in center of pan.

Sear steak for 7 minutes on the first side. Then flip it and cook for another 6 minutes. This browns both sides and creates a delicious crust on the meat.

Redistribute the mushrooms, butter mixture, and rosemary so it hugs the steak.

Place pan in the oven until internal temperature of the steak reaches 120-125 degrees, basting the meat a couple of times with the butter mixture during the cooking time.

Use a meat thermometer to keep checking the internal temperature of the steak. When it reaches 120-125 degrees, remove the steak from the oven and move it to a cutting board to rest for 15 minutes.

Carve & enjoy!

Click here to join our market and enjoy the best really local food in Central Virginia.

Click here to shop ThorneBrook Farms for steak.

Click here to shop HaaShrooms for fresh mushrooms:

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