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

reverse seared tomahawk steak - featured image
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This recipe uses the reverse sear method to cook a tomahawk steak slowly in the oven before finishing with a hot cast iron sear and herb butter, resulting in a juicy, tender steak with a perfect crust.

Ingredients

Scale
  • 2 to 2.5 pounds (900–1100 grams) tomahawk steak, bone-in ribeye with good marbling
  • Kosher salt or sea salt, coarse grind, to taste
  • Freshly cracked black pepper, to taste
  • 3–4 cloves fresh garlic, smashed or finely minced
  • 2–3 sprigs fresh rosemary
  • 2–3 sprigs fresh thyme
  • 4 tablespoons (about 60 grams) unsalted butter, softened
  • 1–2 tablespoons high-quality extra virgin olive oil
  • Optional: smoked paprika or a pinch of cayenne for smoky heat

Instructions

  1. Bring the tomahawk steak to room temperature by letting it sit uncovered on a plate for 30-45 minutes.
  2. Preheat the oven to 250°F (120°C).
  3. Generously season the steak on all sides with kosher salt and freshly cracked black pepper.
  4. Place the steak on a wire rack over a baking sheet. Insert a meat thermometer probe into the thickest part of the steak, avoiding the bone.
  5. Slow-roast the steak in the oven until the internal temperature reaches 115°F (46°C) for rare or 120°F (49°C) for medium-rare, about 45-60 minutes.
  6. While the steak cooks, mix softened butter with minced garlic, chopped rosemary, and thyme in a small bowl to prepare the herb butter.
  7. Heat a cast iron skillet over high heat and add olive oil, letting it shimmer but not smoke.
  8. Sear the steak in the hot skillet for about 1.5 to 2 minutes per side, including the edges around the bone, aiming for a deep brown crust without burning.
  9. Lower the heat to medium, add the herb butter to the skillet, and spoon the melted butter over the steak repeatedly for about 1 minute to baste.
  10. Transfer the steak to a cutting board and tent loosely with aluminum foil. Let it rest for 10-15 minutes to allow juices to redistribute.
  11. Slice the steak against the grain, serve with any remaining herb butter spooned on top, and enjoy.

Notes

Do not skip bringing the steak to room temperature to ensure even cooking. Use a reliable meat thermometer to avoid over or undercooking. Pat the steak dry before searing to achieve a perfect crust. Resting the steak after searing is essential for juicy results. For dairy-free option, substitute butter with coconut oil or vegan butter but keep fresh herbs. Leftovers can be refrigerated up to 3 days and reheated gently in a pan.

Nutrition

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

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