- 1 2-inch thick tomahawk steak
- ¼ c (half stick) unsalted butter
- ¼ c Haku Mizunara Whisky Barrel Aged Shoyu
Preheat oven to 250°F. Remove the steak from the refrigerator and let rest at room temperature for 20–30 minutes.
In a small pan, melt the butter and shoyu together, stirring to combine. Remove from heat and pour into a small bowl. Place the steak on a wire rack set inside a foil-lined baking sheet and brush the meat all over with the shoyu butter. Place in the oven, and slow roast, turning the steak and brushing with shoyu butter every 20 minutes, until the internal temperature reads 115°F for medium-rare, 125°F for medium and 135°F for medium-well, about 60–80 minutes.
Preheat grill to high heat. Quickly sear the meaty part of the steak over direct heat, flipping and brushing with additional glaze every 30 seconds, until dark brown and lightly charred, about 5 minutes total. Let the steak rest for 10 minutes before carving off the bone and slicing to serve, drizzling with any remaining shoyu butter.
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