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Perfect Tomahawk Steak

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A show-stopping tomahawk ribeye cooked gently with the reverse-sear method, then finished over high heat for a deeply browned crust and juicy center. Garlic, butter, rosemary, and thyme add classic steakhouse flavor.

Ingredients

  • Tomahawk ribeye steak
  • Kosher salt
  • Freshly ground black pepper
  • High-heat cooking oil
  • Unsalted butter
  • Garlic cloves, lightly crushed
  • Fresh rosemary
  • Fresh thyme

Instructions

  1. Remove the tomahawk steak from the refrigerator and pat it thoroughly dry with paper towels. Season all sides generously with kosher salt and black pepper.
  2. Preheat the oven to 250°F (120°C). Place the steak on a wire rack set over a rimmed baking sheet.
  3. Cook the steak slowly until an instant-read thermometer shows it is several degrees below the desired final temperature. Use temperature rather than time to judge doneness because steak thickness varies.
  4. Remove the steak from the oven and heat a heavy skillet or grill until very hot.
  5. Lightly coat the steak with high-heat cooking oil and briefly sear both sides until deeply browned. Carefully sear the edges where practical.
  6. Near the end of searing, add the butter, crushed garlic, rosemary, and thyme to the skillet. Spoon the foaming herb butter over the steak.
  7. Check the internal temperature. For medium-rare, aim for a final temperature of approximately 130–135°F (54–57°C).
  8. Transfer the steak to a cutting board and allow it to rest briefly before slicing.
  9. Cut the meat away from the long bone, then slice the steak across the grain into thick pieces. Add a little additional salt if needed and serve immediately.

Notes

  • Cooking time varies considerably according to the thickness and weight of the tomahawk steak, so use an instant-read thermometer to monitor doneness.
  • For a grilled version, cook the steak over indirect heat first and finish it over high direct heat.
  • For extra garlic flavor, prepare additional garlic-herb butter and add a small amount to the sliced steak before serving.
  • Finely chopped rosemary and thyme can be added to the seasoning for an herb-crusted variation.
  • Use coarsely cracked black pepper generously for a pepper-crusted version.
  • A smoker can replace the oven for the slow-cooking stage before the steak is finished over high heat.
  • Refrigerate leftovers in an airtight container within two hours of cooking and use within 3–4 days.
  • Reheat leftover steak gently at a low oven temperature or briefly in a skillet over medium-low heat to avoid unnecessary overcooking.

Nutrition

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