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Perfect Reverse Sear Tomahawk Steak Recipe with Herb Butter for Juicy Flavor

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This recipe uses the reverse sear method to cook a tomahawk steak slowly in the oven and finish with a hot skillet sear, topped with a flavorful herb butter for a juicy, tender, and delicious steak.

Ingredients

Scale
  • 1 tomahawk steak (about 2–2.5 pounds / 900–1150 g), well-marbled
  • Kosher salt or sea salt, for seasoning
  • Freshly ground black pepper, added just before searing
  • 2 tablespoons olive oil (preferably extra virgin), for searing
  • 4 tablespoons unsalted butter (half a stick), softened to room temperature
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 tablespoon fresh parsley, chopped
  • Lemon zest from half a lemon (optional)
  • Salt and pepper to taste

Instructions

  1. About 45 minutes before cooking, take the tomahawk steak out of the fridge. Pat it dry with paper towels to remove excess moisture. Season generously with kosher salt on all sides and place it on a wire rack set over a baking sheet. Let it rest at room temperature for 30-45 minutes.
  2. Preheat the oven to 250°F (120°C).
  3. Place the baking sheet with the steak in the oven. Cook until the internal temperature reaches about 110°F (43°C) for rare or 120°F (49°C) for medium-rare; this usually takes 45-60 minutes depending on thickness. Use a meat thermometer to check doneness.
  4. While the steak is in the oven, mix softened butter with minced garlic, thyme, rosemary, parsley, lemon zest, salt, and pepper in a small bowl. Set aside or refrigerate until ready to use.
  5. When the steak is nearly at the target temperature, heat a cast-iron skillet over high heat. Add olive oil and wait until it just starts to smoke.
  6. Carefully transfer the steak to the hot skillet. Sear each side for about 1-2 minutes until a deep, golden-brown crust forms. Sear the edges for about 30 seconds each side using tongs.
  7. Remove the steak from the pan and let it rest on a cutting board for 10 minutes to allow juices to redistribute. Top with a generous spoonful of the herb butter while still warm so it melts over the meat.
  8. Slice the steak against the grain into thick, juicy pieces and serve immediately.

Notes

If steak is thicker than 2 inches, add 10-15 minutes to oven cooking time. Avoid poking the meat with forks to keep juices in. Butter basting during the last minute of searing adds extra flavor but be careful not to burn the butter. Prepare herb butter ahead of time for best results. Use fresh herbs for best aroma and flavor. For dairy-free option, substitute butter with a dairy-free spread or olive oil herb mixture.

Nutrition

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

Find it online: https://grubella.com/perfect-reverse-sear-tomahawk-steak-recipe-with-herb-butter-for-juicy-flavor/