Tomahawk Steak
A thick, juicy, reverse-seared Tomahawk Ribeye steak with a deep, savory crust and a tender, perfectly pink medium-rare center. Finished with rich garlic-herb compound butter, this massive bone-in steak is the ultimate centerpiece for high-protein feast nights.
Servings: 3
Calories: 580kcal
Ingredients
🍖The Steak:
1 Tomahawk Ribeye Steak (approx. 2.5 to 3 lbs / 1.1 to 1.4 kg, 2 inches thick)
1.5 tbsp coarse kosher salt
1 tbsp coarsely cracked black pepper
1 tbsp high-smoke-point oil (avocado oil or ghee)
🍖Garlic-Herb Compound Butter:
4 tbsp (1/2 stick) unsalted butter, softened
3 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
1/2 tsp sea salt
Instructions
🟢Prep & Season:
Remove the steak from the refrigerator 45 minutes before cooking. Pat it completely dry with paper towels. Season generously on all sides (including the edges) with coarse kosher salt and cracked black pepper.
🟢Reverse Sear (Slow Roast):
Preheat your oven or smoker to 225°F (107°C). Place the steak on a wire rack set inside a baking sheet. Insert a meat thermometer into the thickest part. Bake for 35–45 minutes until the internal temperature reaches 115°F (46°C) for medium-rare.
🟢Make Compound Butter:
While the steak bakes, mix softened butter, minced garlic, chopped rosemary, thyme, and sea salt in a small bowl until combined.
🟢High-Heat Sear:
Heat 1 tbsp avocado oil in a large cast-iron skillet or heavy grill over maximum high heat until smoking. Sear the steak for 1–2 minutes per side (including the thick fatty edges) until a deep golden-brown crust forms.
🟢Baste & Rest:
Turn off the heat, place the compound butter on top of the steak, and baste continuously with the melted butter for 30 seconds. Transfer the steak to a cutting board and let it rest for 10 minutes before carving off the bone and slicing.
Notes
- Steak Cut Swap: Substitute the Tomahawk steak with a bone-in Cowboy Ribeye or a thick T-Bone / Porterhouse steak.
- Oil Substitute: Replace avocado oil with ghee (clarified butter) or beef tallow for an even richer savory crust.
- Herb Alternatives: Swap fresh rosemary and thyme with fresh tarragon, chives, or parsley in the compound butter.
