This reverse-seared tomahawk steak recipe is a steakhouse-quality masterpiece, combining slow cooking with a high-heat finish to achieve a perfectly tender, juicy interior and a rich, crispy crust. By gently roasting the steak at a low temperature before searing it in a sizzling hot cast iron pan, this method ensures even doneness with maximum flavor and texture.
The steak is seasoned simply with kosher salt and black pepper, allowing the natural beefy flavors to shine. It’s then finished with a buttery herb basting, infusing it with deep aromas of garlic, thyme, and rosemary. The result? A restaurant-worthy tomahawk steak that’s succulent, flavorful, and visually stunning.
Perfect for special occasions or an indulgent meal, this recipe pairs beautifully with roasted vegetables, creamy mashed potatoes, or a bold red wine. Whether you’re a seasoned chef or a home cook, this method guarantees a show-stopping steak with unbeatable taste and texture.
🔥 Indulge in the ultimate steak experience! 🔥
Tomahawk with Herb Butterr
This recipe follows the reverse-sear method, a professional technique used by top steakhouses to achieve a tender, evenly cooked inside with a crispy, flavorful crust. The process involves slow-cooking the steak at a low temperature before finishing it with a high-heat sear.
🕒 Cooking Time & Yield
- Prep Time: 10 minutes
- Cook Time: 60-75 minutes
- Resting Time: 10 minutes
- Total Time: About 1.5 hours
- Serves: 2-3 people
🛒 ngredients
For the Steak:
- 1 tomahawk ribeye steak (at least 1.5 inches thick, preferably USDA Prime or Wagyu)
- 1 tbsp kosher salt (adjust to taste)
- 1 tsp freshly ground black pepper
- 1 tbsp beef tallow, avocado oil, or grapeseed oil (for high-heat searing)
- 1-2 sprigs fresh thyme or rosemary (for aromatic infusion)
For the Herb Butter:
- 2 tbsp unsalted butter, softened
- 1 tsp garlic, finely minced
- 1 tsp fresh thyme or rosemary, chopped
- ½ tsp sea salt
- ¼ tsp black pepper
🔪 Step-by-Step Instructions
1️⃣ Preparing the Steak
Before cooking, it’s crucial to prepare the steak properly:
- Remove the steak from the fridge at least 1 hour before cooking to bring it closer to room temperature. This ensures even cooking.
- Trim a small piece of fat from the steak’s edges and set it aside (you’ll use it later for searing).
- Generously season the steak on all sides with kosher salt and black pepper. If you prefer, you can add a dry rub with garlic powder, onion powder, or smoked paprika for extra flavor.
2️⃣ Preheat the Oven & Slow Cook the Steak
This step ensures an evenly cooked interior with maximum juiciness:
- Preheat your oven to 225°F (107°C).
- Place a wire rack over a foil-lined baking sheet and set the steak on top. The rack allows for even airflow, preventing sogginess.
- Insert a meat thermometer into the thickest part of the steak.
- Roast in the oven until the internal temperature reaches 122°F (50°C) for medium-rare (or 130°F (54°C) for medium). This typically takes 45-60 minutes, depending on thickness.
3️⃣ Resting the Steak
Resting is an essential step to allow the juices to redistribute:
- Remove the steak from the oven and let it rest for at least 10 minutes.
- During this time, the internal temperature will continue rising by about 5-7°F due to carryover cooking, reaching around 129-130°F (54°C) for a perfect medium-rare.
4️⃣ Preheat the Cast Iron Pan for Searing
A proper sear gives the steak a delicious, crispy crust:
- While the steak rests, heat a cast iron skillet over high heat for at least 5 minutes until it reaches about 500°F (260°C).
- Add the reserved beef fat (or high-smoke point oil like avocado or grapeseed oil).
- Once the fat shimmers and slightly smokes, the pan is ready for searing.
5️⃣ Sear the Steak for the Perfect Crust
Now comes the fun part—getting that golden-brown, crispy crust:
- Carefully place the steak in the scorching hot pan.
- Sear for 30-45 seconds per side, flipping every 30 seconds to ensure an even crust.
- Use tongs to hold the steak upright and sear the fatty edges for an additional 20-30 seconds.
- Toss in thyme or rosemary sprigs during the last few flips for extra aroma.
6️⃣ Basting with Herb Butter
For an extra layer of richness, baste the steak with garlic herb butter:
- Lower the heat slightly and add 2 tbsp of butter to the pan.
- Stir in minced garlic and chopped fresh herbs (thyme or rosemary).
- Use a spoon to continuously baste the melted butter over the steak for about 30 seconds.
7️⃣ Final Rest & Serving
After cooking, the steak needs one final rest:
- Transfer the steak to a cutting board and let it rest for 3-5 minutes. This helps retain juices.
- Slice against the grain for maximum tenderness.
- Garnish with flaky sea salt, cracked black pepper, and fresh herbs for a restaurant-quality presentation.
🔥 Pro Chef Tips for the Ultimate Tomahawk Steak
✅ Use a meat thermometer: This guarantees perfect doneness every time.
✅ Flip frequently while searing: This builds an even, crispy crust without overcooking the inside.
✅ Render fat for extra flavor: Instead of using oil, render a small piece of steak fat in the pan.
✅ Let the steak rest before slicing: This keeps all the flavorful juices inside.
