Reverse-Seared Tomahawk Steak with Garlic Butter
A tomahawk steak looks dramatic, but the cooking method is simple: warm it gently in the oven, then sear it hard for a browned crust. A thermometer is the key to keeping this thick bone-in ribeye juicy.
- Total time
- 70 min
- Yield
- 4 servings
- Difficulty
- Medium
Prep 10mCook 60mAmericanMain Course
A tomahawk steak is a thick bone-in ribeye with a long rib bone attached. It is usually big enough to feed several people, which makes it a fun centerpiece for a small dinner or special weekend meal.
Because the steak is so thick, reverse searing is the most reliable way to cook it at home. That means you start it in a low oven until the inside is close to your target temperature, then finish it in a very hot pan for a crisp, browned crust.
Plan on using an instant-read thermometer. It takes away the guesswork and helps you avoid overcooking an expensive cut of beef.
01What you'll need
Ingredients
8 items · 4 servings
- 1 tomahawk steak, about 2 1/2 pounds bone-in, with about 1 3/4 pounds edible meat
- 1 1/2 teaspoons Diamond Crystal kosher salt, or 1 teaspoon Morton kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon avocado oil or another high-heat oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, lightly smashed
- 2 sprigs fresh rosemary or thyme
02How to make it
Step-by-step
1. Salt the steak
Pat the steak dry with paper towels. Season all over, including the edges, with the kosher salt. For deeper seasoning, place the steak on a rack set over a baking sheet and refrigerate it uncovered for 4 to 24 hours. If you are short on time, let it sit at room temperature for 45 to 60 minutes after salting, but do not leave it out longer than 2 hours.
2. Heat the oven
Set the oven to 250°F. Place a wire rack on a rimmed baking sheet. The rack lets warm air move around the steak so it cooks more evenly.
3. Season again lightly
Pat away any surface moisture. Sprinkle the steak with black pepper and garlic powder. Place it on the prepared rack with the meatier side facing up.
4. Roast gently
Roast until the thickest part of the steak reaches 115°F for rare, 120°F for medium-rare, or 125°F for medium. This usually takes 35 to 50 minutes, depending on thickness and starting temperature. Insert the thermometer into the center of the meat and avoid touching the bone, which can give a false reading.
5. Rest before searing
Remove the steak from the oven and let it rest for 10 minutes. This short rest gives you time to heat the pan and helps the surface dry, which improves browning.
6. Sear the first side
Heat a large cast-iron skillet over high heat until very hot. Add the avocado oil. Carefully place the steak in the skillet and sear for 1 1/2 to 2 minutes, pressing the meat gently so it makes good contact with the pan.
7. Flip and baste
Flip the steak. Add the butter, smashed garlic, and rosemary or thyme to the pan. When the butter melts and foams, tilt the pan slightly and spoon the butter over the steak for 1 1/2 to 2 minutes. Sear the edges for 30 to 60 seconds if they need more browning.
8. Check, rest, and slice
Transfer the steak to a cutting board. For medium-rare, the final temperature should be about 130°F to 135°F after searing and resting. Rest for 10 minutes, then cut the meat away from the bone. Slice across the grain, which means cutting across the visible lines in the meat for a more tender bite.
03From our kitchen
Cook's tips
- Make-ahead: Salt the steak up to 24 hours ahead and refrigerate it uncovered on a rack. This dry-brines the meat, which means salt has time to season the inside and the surface dries for better browning.
- Storage: Refrigerate leftover sliced steak in an airtight container for up to 3 days. Reheat gently in a low oven or warm skillet, or serve it cold in sandwiches or salads.
- Swap the herbs: Rosemary, thyme, or sage all work well. If using dried herbs, skip adding them to the hot butter because they can burn; sprinkle a small pinch over the sliced steak instead.
- No cast-iron skillet? Use the heaviest stainless-steel pan you have. Avoid nonstick pans for the sear because very high heat can damage the coating.
- Grill option: After the low oven roast, sear the steak on a very hot grill for 1 to 2 minutes per side, then rest and slice.
- If the crust is pale, the pan was likely not hot enough or the steak surface was wet. Pat the steak dry before searing and give the skillet time to preheat.
Cook's note
Tomahawk steaks vary a lot in size because the bone can be long and heavy. For nutrition and timing, this recipe is based on a 2 1/2-pound bone-in steak with about 1 3/4 pounds edible raw meat, yielding roughly 21 ounces cooked meat. Use temperature, not the clock, as your main guide.
04Frequently asked
Questions & answers
What temperature should tomahawk steak be for medium-rare?
Pull it from the oven at about 120°F, then sear it. After searing and resting, it should land around 130°F to 135°F, which is medium-rare.
Do I need to marinate a tomahawk steak?
No. Ribeye is already tender and flavorful. Salt, pepper, and a hot sear are enough. A dry brine with salt is more useful than a wet marinade for this cut.
Can I cook a tomahawk steak completely on the grill?
Yes. Set up a two-zone grill, with one cooler side and one hot side. Cook the steak on the cooler side until it is close to your target temperature, then sear it over the hot side.
Why did my steak cook unevenly?
Very thick steaks cook more evenly when they start with gentle heat. If you sear first and then roast, the outside can overcook before the center is ready. Reverse searing helps prevent that.
How many people does one tomahawk steak serve?
Most tomahawk steaks serve 3 to 4 people, depending on size and appetites. The long bone adds weight, so a 2 1/2-pound steak does not mean 2 1/2 pounds of edible meat.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat40 g
- 51%
- Saturated Fat17 g
- 85%
- Cholesterol134 mg
- 45%
- Sodium501 mg
- 22%
- Total Carbohydrate1 g
- 0%
- Dietary Fiber0 g
- 0%
- Total Sugars0 g
- Protein37 g
- 74%
- Vitamin D0.1 mcg
- 1%
- Calcium20 mg
- 2%
- Iron3.5 mg
- 19%
- Potassium471 mg
- 10%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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