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Perfect Reverse Seared Tomahawk Steak Recipe with Garlic Herb Butter for Easy Juicy Results

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 for a perfect crust and rich taste.

Ingredients

Scale
  • 1 tomahawk steak, about 2-2.5 pounds (900-1150g), bone-in, preferably USDA Choice or Prime
  • Kosher salt, coarse grind, for seasoning
  • Freshly ground black pepper, to taste
  • 4 cloves garlic, minced or crushed
  • 2 tablespoons fresh herbs (rosemary, thyme, parsley; can substitute rosemary with sage)
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons olive oil (extra virgin preferred)
  • Optional: smoked paprika or a pinch of cayenne pepper for smoky kick

Instructions

  1. Bring the tomahawk steak to room temperature by resting it on the counter for 20-30 minutes.
  2. Preheat the oven to 275°F (135°C).
  3. Pat the steak dry with paper towels. Generously season all sides with kosher salt and freshly ground black pepper. If using, sprinkle smoked paprika or cayenne.
  4. Place the steak on an oven-safe wire rack set over a rimmed baking sheet. Insert an instant-read thermometer probe into the thickest part of the meat, avoiding the bone.
  5. 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 30-45 minutes depending on thickness. Check temperature regularly.
  6. While the steak roasts, mix softened butter, minced garlic, and chopped fresh herbs in a small bowl to make the garlic herb butter. Set aside at room temperature.
  7. When the steak reaches the target temperature, remove it from the oven. Heat a cast iron skillet over high heat until smoking hot. Add olive oil and swirl to coat.
  8. Sear the steak in the skillet for 1.5-2 minutes per side until a deep brown crust forms. Use tongs to sear the edges for about 30 seconds per side.
  9. Reduce heat to medium, add the garlic herb butter to the pan, and continuously spoon the melted butter over the steak for about 1 minute to baste and infuse flavor.
  10. Transfer the steak to a cutting board and let it rest for 10 minutes to lock in juices.
  11. Slice the steak against the grain into thick slices, spoon extra garlic herb butter on top, and serve.

Notes

Use a thermometer to ensure perfect doneness. Pat steak dry before seasoning for better crust. Rest steak after cooking to retain juices. For dairy-free option, substitute butter with olive oil or vegan butter. Can finish sear on grill for smoky flavor.

Nutrition

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

Find it online: https://emmayum.com/perfect-reverse-seared-tomahawk-steak-recipe-with-garlic-herb-butter-for-easy-juicy-results/