Anchovy Steak Tagliata (Reverse Sear Tomahawk Steak)

Today I want to talk to you about a recipe that might sound a little unusual at first, but it has absolutely all the umami and is surprisingly easy to make.

This umami steak recipe combines a thick tomahawk steak with a thin anchovy, garlic, and rosemary paste that melts into the meat while cooking.

The result is deeply savory, aromatic, and beautifully balanced. I finish it Italian-style, as steak tagliata with arugula, so it feels elegant but still rustic and comforting.

This being said, if you love bold flavors and a dramatic plate that is actually very doable at home, this one is a must-try.

How to Reverse Sear a Tomahawk Steak for Perfect Doneness

Prepare the steak

• Take the tomahawk steak out of the fridge 45–60 minutes before cooking.
• Pat it very dry with paper towels.

‍

‍

• Season well with kosher salt and freshly ground black pepper on all sides.

Make the anchovy paste

• Mash the anchovies into a smooth paste and mix with garlic, chopped rosemary and olive oil.

‍

‍

• Brush or spread the mixture evenly over the steak in a thin layer.

‍

‍

Tomahawk steak in the oven (reverse sear phase)

• Preheat the oven to 120°C.
• Place the steak on a wire rack with a tray underneath.
• Cook until the internal temperature reaches 48°C.
• Estimated time: 30–40 minutes (depending on thickness and your oven).
• This slow phase is key to a great reverse-sear tomahawk steak because it gently and evenly cooks the inside before the final crust forms in the pan.

Sear in a cast iron for the crust

• Heat a cast-iron skillet over high heat until very hot.
• Add the neutral oil.
• For a proper cast-iron seared tomahawk steak, sear the meat:

• 75–90 seconds on the first side
• 75–90 seconds on the second side
• 30 seconds on the edges

• Add the butter during the last 30 seconds and baste the steak continuously.
• Remove the steak when it reaches 56–57°C internally.

Rest

• Transfer the steak to a board and let it rest for 10 minutes.
• The temperature will continue to rise and should finish around 60–63°C.

Serve as Italian steak tagliata

• Cut the meat off the bone.
• Slice it against the grain into 6–8 mm slices.

‍

‍

• Place the arugula on a serving plate and drizzle lightly with olive oil.
• Arrange the sliced steak on top.
• Spoon a little of the aromatic butter from the pan over the meat.
• Finish with flaky sea salt, crushed pink peppercorns, balsamic cream and grated parmesan.
• This is your Tuscan-style sliced steak moment—simple, bold, and elegant.

What Makes This Tagliata di Manzo Version Special

A bold umami profile with a clean Italian-style finish

What makes this dish work so well is the contrast between richness and freshness. The tomahawk is naturally flavorful and juicy, but the anchovy paste takes it one step further by adding a deep savory note that blends into the meat rather than sitting on top of it.

In this anchovy garlic rosemary steak, the anchovy is not there to taste “fishy.” It behaves more like a seasoning boost—bringing depth, saltiness, and that subtle umami intensity that makes every bite feel fuller.

Garlic and rosemary are the perfect bridge between the beef and the Italian direction of the dish. Garlic adds warmth and sharpness, while rosemary gives the steak a fragrant, almost woodsy aroma that feels classic and comforting.

Then the arugula changes the entire experience: it brings peppery freshness and helps balance the richness of the beef and butter.

That is exactly why arugula steak salad, Italian style plating, feels so satisfying—it gives you contrast, not just heaviness.

The cultural inspiration and the changes I made

This recipe is inspired by the Italian idea of serving steak as tagliata di manzo, which means sliced beef, usually cut after cooking and served with simple ingredients that let the meat remain the focus.

I love that style because it looks beautiful on the plate and also makes the dish feel more relaxed and generous, almost like something meant to be shared.

The biggest change I made is the method. Instead of cooking the steak entirely in a hot pan, I used the reverse-sear method. For thick cuts like this, reverse searing gives better control and helps avoid the common problem of the outside overcooking before the center is ready.

It also lets you build a better crust at the end because the surface is drier and ready for searing.

I also added the anchovy-rosemary-garlic paste because I wanted a stronger personality in the final dish—something that still feels Mediterranean, but with a deeper flavor impact. It keeps the spirit of Italian steak tagliata, but makes it more intense, more savory, and more “food nerd” in the best way.

Nutritional notes and why this meal feels balanced

This tomahawk steak recipe is rich in protein and naturally satisfying, which makes it a great centerpiece meal.

Beef is a strong source of protein, iron, zinc, and B vitamins, especially B12. That makes it both filling and nutritionally dense.

Even though tomahawk is a premium cut, the preparation here stays simple, so the ingredients work hard without needing heavy sauces or sugary glazes.

The arugula and olive oil bring freshness and balance, while the pink peppercorns add a light floral spice that lifts the dish.

Because this is served as steak tagliata with arugula, the plate feels cleaner and brighter than a traditional steak dinner with a heavy sauce. It’s indulgent, yes—but still very balanced in flavor and structure.

If you want to build it into a fuller meal, you can add boiled potatoes or grilled vegetables, but the steak itself already delivers a complete experience thanks to the layers of texture, aroma, and umami.

FAQ

Before we wrap up, here are a few common questions that will help you get the best result when making this reverse sear steak with butter baste at home.

Q: What is the ideal tomahawk steak internal temperature?

A: For this recipe, remove the steak from the pan at 56–57°C and let it rest for 10 minutes. The temperature will continue to rise and usually reaches around 60–63°C, which gives you a juicy result.

Q: How do I get a medium rare tomahawk steak?

A: The easiest way is to use a thermometer and follow the reverse sear method. Cook slowly in the oven first, then finish with a fast sear in a very hot pan.

Q: Will the anchovies make the steak taste fishy?

A: No. In this umami steak recipe, anchovies melt into the garlic, rosemary, and butter and mostly enhance the savory depth of the meat.

Q: Can I make this recipe without a tomahawk?

A: Yes. A thick ribeye or another thick-cut steak works very well too. The same technique applies—you just need to adjust the timing based on thickness.

Q: What can I serve with this besides arugula?

A: Boiled potatoes, roasted potatoes, grilled vegetables, or a simple tomato salad all work beautifully. But this tagliata di manzo is already excellent with just arugula, olive oil, and flaky salt.

Conclusion

I hope you’ll test this dish because it is such a beautiful combination of bold flavor, smart technique, and Italian-inspired simplicity. This reverse-sear tomahawk steak has the richness of a steakhouse-style meal, but the Italian steak tagliata presentation keeps it fresh and elegant.

If you make it, tag us so we can see your version. And if you want the full process, the complete video recipe is available on YouTube—go check it out, and don’t forget to like and subscribe.

‍