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Perfect Reverse Sear Tomahawk Steak Recipe with Garlic Herb Butter

reverse sear tomahawk steak - featured image
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A juicy, tender tomahawk steak cooked using the reverse sear method and topped with a rich garlic herb butter, perfect for a special occasion or indulgent meal.

Ingredients

Scale
  • 1 tomahawk steak (around 2 to 2.5 pounds or 900–1100 grams), well-marbled
  • Kosher or sea salt, generous amount for seasoning
  • Freshly ground black pepper, coarse grind preferred
  • Garlic Herb Butter:
  • 4 tablespoons unsalted butter, softened
  • 3 cloves fresh garlic, minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, finely chopped
  • Salt, a pinch
  • Black pepper, a pinch
  • 2 tablespoons olive oil (for searing)

Instructions

  1. Remove the tomahawk steak from the fridge about 45 minutes before cooking to bring it to room temperature. Pat dry with paper towels.
  2. Season the steak generously on all sides with kosher salt and freshly ground black pepper.
  3. Preheat the oven to 275°F (135°C). Line a baking sheet with foil and place an oven-safe wire rack on top.
  4. Place the steak on the wire rack and cook in the oven until the internal temperature reaches 120°F (49°C) for medium-rare, about 30-40 minutes. Start checking at 25 minutes.
  5. While the steak cooks, prepare the garlic herb butter by mixing softened butter, minced garlic, fresh parsley, thyme, rosemary, salt, and pepper in a bowl. Set aside.
  6. Heat a cast iron skillet over high heat until smoking hot. Add olive oil and swirl to coat the pan.
  7. Sear the steak in the hot skillet for 1.5 to 2 minutes on each side until a dark, crispy crust forms. Sear the edges as well.
  8. Transfer the steak to a cutting board, top with a generous dollop of garlic herb butter, and tent loosely with foil. Let rest for 10-15 minutes to redistribute juices.
  9. Slice the steak against the grain into thick slices and serve with the melted garlic herb butter.

Notes

Pat the steak dry twice to ensure a good crust. Use an instant-read thermometer to avoid overcooking. Resting the steak is essential for juicy results. If crust is not dark enough, briefly broil for 1-2 minutes while watching closely. Butter can be softened at room temperature for better melting.

Nutrition

Keywords: tomahawk steak, reverse sear, garlic herb butter, steak recipe, easy steak, cast iron skillet, medium-rare steak

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