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Perfect Reverse Sear Tomahawk Ribeye Steak Recipe with Easy Herb Butter

reverse sear tomahawk ribeye steak - featured image
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This recipe uses the reverse sear method to cook a tomahawk ribeye steak evenly, finishing with a quick sear for a perfect crust, paired with a flavorful homemade herb butter.

Ingredients

  • Tomahawk Ribeye Steak – about 2 to 2.5 pounds (900g to 1.1kg), bone-in, well-marbled
  • Salt – kosher or sea salt, for seasoning
  • Freshly ground black pepper – for seasoning
  • Unsalted Butter – 4 tablespoons (about 60g), softened
  • Fresh Rosemary – 1 tablespoon, finely chopped
  • Fresh Thyme – 1 tablespoon, finely chopped
  • Garlic – 2 cloves, minced
  • Olive Oil – 1 tablespoon, for searing
  • Optional: A squeeze of fresh lemon juice or a pinch of smoked paprika in the butter

Instructions

  1. Prepare the Herb Butter: In a small bowl, mix the softened butter with chopped rosemary, thyme, and minced garlic until well combined. Cover and refrigerate while preparing the steak.
  2. Season the Steak: Pat the tomahawk ribeye dry with paper towels. Generously season all sides with salt and freshly ground black pepper.
  3. Preheat the Oven: Set your oven to 225°F (107°C). Place the wire rack on the baking sheet and lay the steak on top.
  4. Slow Cook the Steak: Insert your meat thermometer probe into the thickest part of the steak without touching bone. Place the steak in the oven and cook until it reaches about 110°F (43°C) for rare, or 120°F (49°C) for medium-rare. This usually takes about 45-60 minutes.
  5. Preheat the Skillet: While the steak is nearing temperature, heat your cast iron skillet over medium-high heat with olive oil until shimmering but not smoking.
  6. Sear the Steak: Carefully transfer the steak to the hot skillet. Sear for about 1.5–2 minutes on each side, including the edges, to develop a deep brown crust. Use tongs to hold the steak upright to sear the fat cap as well.
  7. Rest the Steak: Remove the steak from the pan and place it on a cutting board. Top immediately with a generous dollop of the herb butter. Tent loosely with foil and let rest for 10 minutes.
  8. Slice and Serve: Slice the steak against the grain and serve with the melted herb butter drizzled over the top.

Notes

Pat steak dry before seasoning to help form a crust. Use a reliable meat thermometer for best results. Rest steak after searing to keep it juicy. Manage heat to avoid burning during sear. Optional: add smoked paprika or lemon juice to herb butter for variation. Butter can be swapped for coconut oil for dairy-free option.

Nutrition

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

Find it online: https://sparklespoon.com/perfect-reverse-sear-tomahawk-ribeye-steak-recipe-with-easy-herb-butter/