Garlic Confit Tomahawk Steak with Spicy Pasta
Last updated Oct 09, 2026
If you want to take your steak game to the next level, this Garlic Confit Tomahawk Steak is the ultimate showstopper. By infusing the steak with rich garlic confit oil before searing and reverse-roasting to perfection, you get an extraordinarily tender cut packed with savory depth. Paired with a creamy garlic confit sauce and spicy garlic spaghetti, this restaurant-quality meal is guaranteed to impress.
Garlic Confit Tomahawk Steak with Spicy Pasta
Servings: 2-3
Total: 155 min
Prep: 135 min
Cook: 15 min
5.0
Ingredients
For the Tomahawk Steak & Garlic Confit:
- 1 tomahawk ribeye steak, thick-cut
- 2 lbs fresh garlic cloves, peeled
- Neutral cooking oil or olive oil
- 1 tsp coarse salt & black pepper, freshly ground using the TempPro APG710 Electric Salt & Pepper Grinder Set — One-Handed, USB-C Rechargeable
- 1 cup garlic confit cloves & oil, reserved from confit
- Splash of water
- Pinch of salt
- 1 tbsp fresh parsley, finely chopped
- 8 oz apaghetti, boiled al dente
- 1 tbsp olive oil
- 1 tbsp minced garlic confit
- 1 tsp red chili flakes / chili powder
- 1 ladle pasta water, reserved from boiling pasta
Key Tools
Recipe Instructions
1
Prep the Garlic Confit and Infuse the Steak: Start by preparing the garlic confit. In a deep pot or fryer, submerge two pounds of peeled garlic cloves in oil and simmer on low heat for about one hour until the garlic turns soft, fragrant, and golden brown. Once the garlic confit is ready, submerge the Tomahawk steak into the warm garlic oil bath and let it soak for one hour so the rich garlic flavor deeply penetrates the meat. Afterward, remove the steak from the oil, transfer it to a wire rack, and place it in the refrigerator for one hour to firm up the surface for an exceptional crust during searing. Finally, remove the chilled steak, season it generously with coarse sea salt using the TempPro Salt & Pepper Grinder Set, and insert the wire-free probe of the TempPro TempSpike TP970 Smart Wireless Meat Thermometer into the thickest part of the meat, making sure it avoids the bone. Set your desired target internal temperature on the smartphone app.
2
Blend the Creamy Garlic Confit Sauce: To make the creamy sauce, scoop a portion of the tender garlic confit cloves along with a splash of the garlic-infused oil directly into a blender. Add a tiny splash of water to help process the mixture, then blend on high speed until completely smooth and velvety. Pour the pureed sauce into a small bowl, stir in a pinch of salt using the TempPro Salt & Pepper Grinder Setand fresh finely chopped parsley until fully combined, and set it aside for serving.
3
Toss the Spicy Garlic Pasta: Heat a tablespoon of olive oil in a pan over medium heat. Add the minced garlic confit along with the red chili flakes and stir quickly for about 30 seconds until aromatic. Toss the pre-boiled al dente spaghetti into the pan, stirring continuously to coat every strand in the flavored oil. Pour in a ladle of reserved starchy pasta water and toss rapidly over medium heat until the sauce emulsifies and clings beautifully to the pasta. Remove the pan from heat.
4
Sear, Reverse-Roast, and Rest the Tomahawk: Heat a heavy cast-iron skillet over high heat with a splash of oil until smoking hot. Carefully lay the Tomahawk steak into the skillet and sear for one to two minutes per side until a rich, golden-brown crust develops. Transfer the steak into a preheated oven set to 250°F to 300°F (120°C to 150°C) to slowly bring the internal temperature up. Roast until your TempPro TempSpike TP970’s smartphone alert sounds, indicating your exact target internal temperature has been reached. Pull the steak from the oven and allow it to rest on a cutting board for 5 to 10 minutes so the juices redistribute evenly throughout the meat.
5
Slice and Plate: Carve the rested Tomahawk steak off the bone and slice it against the grain into thick, juicy pieces. Arrange the slices alongside a generous mound of the spicy garlic pasta. To finish, drizzle the silky garlic confit sauce over both the steak and the pasta, decorate with extra fresh parsley if desired, and serve immediately.
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