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Perfect Reverse Seared Tomahawk Steak Recipe with Garlic Butter

reverse seared tomahawk steak - featured image
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This recipe delivers a juicy, tender tomahawk steak cooked low and slow with a final high-heat sear, topped with a flavorful garlic compound butter for a steakhouse-quality experience at home.

Ingredients

Scale
  • 2 to 2.5 pounds tomahawk steak, well-marbled and at room temperature
  • Coarse kosher salt or sea salt (Diamond Crystal recommended)
  • Freshly ground black pepper
  • 4 tablespoons unsalted butter, softened (high-quality European-style butter recommended)
  • 3 cloves fresh garlic, minced
  • 1 tablespoon fresh thyme or rosemary, finely chopped (optional)
  • 1 to 2 tablespoons olive oil or avocado oil for searing (high smoke point oil)

Instructions

  1. Preheat your oven to 250°F (120°C).
  2. Season the steak generously with salt and freshly ground black pepper, pressing lightly into the meat.
  3. Place the steak on an oven-safe wire rack set over a baking sheet to allow air circulation.
  4. Insert an instant-read thermometer into the thickest part of the steak.
  5. Roast the steak in the oven until it reaches 115°F (46°C) internal temperature for medium-rare, about 45-60 minutes, starting to check at 40 minutes.
  6. While the steak roasts, prepare the garlic compound butter by combining softened butter, minced garlic, and chopped fresh herbs in a small bowl; mix until smooth and refrigerate until ready to use.
  7. Remove the steak from the oven and let it rest for 10 minutes while heating a cast iron skillet over high heat.
  8. Add 1-2 tablespoons of high smoke point oil to the hot skillet.
  9. Sear the steak for 1-2 minutes on each side, including the edges and fat cap, until a deep brown crust forms, about 5-7 minutes total.
  10. Check the internal temperature again; it should be about 130-135°F (54-57°C) for medium-rare. Sear longer in short bursts if needed.
  11. Transfer the steak to a cutting board and immediately spread a generous dollop of garlic compound butter on top. Let it rest for 5-10 minutes before slicing.
  12. Slice the steak against the grain and serve.

Notes

Pat the steak dry before seasoning to help form a good crust. Use a reliable instant-read thermometer to avoid guesswork. Rest the steak after roasting and after searing to redistribute juices. Keep the skillet hot for a proper sear and avoid overcrowding the pan. Garlic butter can burn if the pan is too hot; add it off heat if needed. Compound butter can be made ahead and refrigerated.

Nutrition

Keywords: tomahawk steak, reverse sear, garlic butter, steak recipe, cast iron skillet, medium-rare steak, steakhouse recipe

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