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

reverse-seared tomahawk steak - featured image
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This recipe features a juicy, tender tomahawk steak cooked using the reverse-sear method and finished with a flavorful garlic herb butter, delivering steakhouse-quality results with simple ingredients and easy steps.

Ingredients

Scale
  • 1 tomahawk steak, about 2 to 2.5 pounds (900 to 1100 grams), preferably USDA Choice or Prime
  • Kosher salt, for seasoning generously
  • Freshly ground black pepper, for seasoning
  • 4 tablespoons (56 grams) unsalted butter, softened
  • 3 cloves garlic, minced fresh
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon optional lemon zest

Instructions

  1. Preheat your oven to 275°F (135°C). Prepare a baking sheet with a wire rack on top.
  2. Pat the tomahawk steak dry with paper towels. Season all sides liberally with kosher salt and freshly ground black pepper. Let it sit at room temperature for about 30 minutes.
  3. Place the steak on the wire rack. Insert a digital thermometer probe into the thickest part of the steak, avoiding the bone.
  4. Roast the steak in the oven until the internal temperature reaches about 115°F (46°C) for rare or 125°F (52°C) for medium-rare, about 30 to 45 minutes depending on thickness.
  5. Meanwhile, prepare the garlic herb butter by mixing softened unsalted butter, minced garlic, chopped rosemary and thyme, and lemon zest if using. Set aside or refrigerate briefly to firm up.
  6. Heat a cast iron skillet over high heat until smoking hot. Add olive oil.
  7. Sear the steak in the hot skillet for 1 to 2 minutes on each side until a deep golden-brown crust forms, including the edges and fat cap.
  8. Transfer the steak to a cutting board and let it rest for 10 minutes. Top immediately with a generous dollop of garlic herb butter and let it melt.
  9. Slice the steak against the grain into thick slices and serve.

Notes

Bring steak to room temperature before cooking for even doneness. Use a meat thermometer to monitor internal temperature precisely. Keep the pan very hot for a perfect crust. Rest steak after searing to redistribute juices. If no wire rack is available, use crumpled foil to elevate the steak. Avoid nonstick pans for searing as they don’t reach high heat needed.

Nutrition

Keywords: tomahawk steak, reverse sear, garlic herb butter, steak recipe, juicy steak, cast iron skillet, easy steak recipe

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