Print

Perfect Reverse-Seared Tomahawk Steak Recipe with Garlic Herb Butter Made Easy

reverse-seared tomahawk steak - featured image
Print Recipe

This reverse-seared tomahawk steak recipe delivers a juicy, tender steak with a perfect crust, finished with a flavorful garlic herb butter. It’s easy to make and perfect for special occasions or impressing guests.

Ingredients

Scale
  • 2–3 pounds (900g–1.4kg) tomahawk steak, well-marbled, preferably USDA Choice or Prime
  • Coarse kosher salt (Diamond Crystal preferred)
  • Freshly ground black pepper
  • 4 tablespoons (about 60g) unsalted butter, softened
  • 3 cloves garlic, minced fresh
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon olive oil (extra virgin recommended)
  • Optional: a squeeze of fresh lemon juice or a pinch of smoked paprika

Instructions

  1. Bring the tomahawk steak to room temperature by letting it sit uncovered on the counter for 30-45 minutes.
  2. Pat the steak dry with paper towels. Season generously with coarse kosher salt and freshly ground black pepper on both sides and edges.
  3. Preheat the oven to 250°F (120°C). Place an oven-safe wire rack on a baking sheet and lay the steak on the rack.
  4. Insert an instant-read thermometer probe into the thickest part of the steak. Roast in the oven until the internal temperature reaches 115°F (46°C) for medium-rare, about 40-60 minutes depending on thickness.
  5. While the steak roasts, mix softened unsalted butter with minced garlic, chopped rosemary, thyme, and a pinch of salt and pepper in a small bowl. Set aside.
  6. Heat a cast iron skillet on high heat until just smoking. Add olive oil.
  7. Sear the steak in the hot skillet for 1.5 to 2 minutes on each side, including edges, until a deep brown crust forms. Use tongs to hold the steak upright to sear edges.
  8. Reduce heat to medium-low and spoon the prepared garlic herb butter over the steak repeatedly as it melts to baste the meat.
  9. Transfer the steak to a cutting board and loosely cover with foil. Rest for 10-15 minutes to allow juices to redistribute.
  10. Slice the steak against the grain in thick slices and serve immediately with any leftover garlic herb butter spooned on top.

Notes

Bring the steak to room temperature before cooking for even cooking. Use a meat thermometer to avoid overcooking. Rest the steak after searing to keep it juicy. Use softened butter for basting to avoid burning. If steak is thicker than 2 inches, expect longer oven time. Avoid piercing the steak to retain juices.

Nutrition

Keywords: tomahawk steak, reverse sear, garlic herb butter, steak recipe, easy steak, special occasion steak

Find it online: https://bitefuljoy.com/perfect-reverse-seared-tomahawk-steak-recipe-with-garlic-herb-butter-made-easy/