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Perfect Reverse Seared Tomahawk Steak Recipe with Easy Herb Butter

reverse seared tomahawk steak - featured image
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A showstopping tomahawk ribeye steak cooked using the reverse sear method for a tender, juicy interior and a perfect crust, topped with a fragrant herb butter blend.

Ingredients

  • Tomahawk ribeye steak (about 2 to 2.5 pounds / 900g to 1.1kg; well-marbled, preferably USDA Choice or Prime grade)
  • Coarse kosher salt (for seasoning and dry brining)
  • Freshly ground black pepper (to taste)
  • Neutral oil with a high smoke point (like grapeseed or avocado oil) for searing
  • Unsalted butter (1/2 cup / 115g, softened)
  • Fresh rosemary (1 tablespoon, finely chopped)
  • Fresh thyme (1 tablespoon, finely chopped)
  • Garlic (2 cloves, minced)
  • Lemon zest (1 teaspoon)
  • Salt and pepper (to taste)

Instructions

  1. Pat your tomahawk dry with paper towels. Generously salt all sides with kosher salt—about 1 teaspoon per pound (2.2g per 450g). Place the steak on a wire rack over a baking sheet and refrigerate, uncovered, for at least 1 hour or up to 24 hours.
  2. Remove the steak from the fridge 30 to 45 minutes before cooking to bring to room temperature.
  3. Preheat your oven to 225°F (107°C).
  4. Place the steak on the wire rack and bake until the internal temperature reaches about 110°F (43°C) for medium-rare—usually 40-60 minutes depending on thickness. Use an instant-read thermometer to check.
  5. While the steak cooks, combine softened butter, chopped rosemary, thyme, minced garlic, lemon zest, salt, and pepper in a bowl. Mix well and set aside at room temperature.
  6. When the steak reaches temperature, heat your cast iron skillet over high heat until smoking hot. Add a small amount of neutral oil.
  7. Place the steak in the skillet and sear for about 1.5 to 2 minutes per side, including the edges, until a deep brown crust forms. Use tongs to hold the steak and sear the fatty edges carefully.
  8. Transfer the steak to a cutting board. Top immediately with a generous dollop of herb butter. Tent loosely with foil and rest for 10 minutes.
  9. Carve the steak against the grain into thick slices. Spoon extra melted herb butter over slices before serving.

Notes

Pat the steak dry before searing to ensure a perfect crust. Use a reliable thermometer to avoid overcooking. Rest the steak after searing to reabsorb juices and let the herb butter melt into the crust. Herb butter can be made ahead and stored chilled. For dairy-free, substitute butter with vegan margarine or coconut oil.

Nutrition

Keywords: tomahawk steak, reverse sear, herb butter, steak recipe, cast iron skillet, easy steak, special occasion steak

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