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Perfect Reverse Seared Tomahawk Steak Recipe with Easy Herb Butter

reverse seared tomahawk steak - featured image
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A foolproof reverse seared tomahawk steak recipe featuring a flavorful homemade herb butter that creates a juicy, tender steak with a crusty sear. Perfect for impressing guests with minimal stress.

Ingredients

Scale
  • 1 Tomahawk Steak (about 2–2.5 lbs / 900–1150 g), bone-in, well-marbled (USDA Choice or better)
  • Coarse sea salt (kosher salt preferred) for seasoning
  • Freshly ground black pepper to taste
  • 4 tablespoons unsalted butter (room temperature)
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (high smoke point, like extra light olive oil)
  • Optional: 1/4 teaspoon smoked paprika

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Season the steak generously on all sides with coarse sea salt and freshly ground black pepper. Let it sit at room temperature for about 30 minutes.
  3. Prepare the herb butter by combining softened unsalted butter, finely chopped rosemary, thyme, minced garlic, and smoked paprika (if using) in a small bowl. Mix until well blended and set aside.
  4. Place the seasoned steak on a wire rack set over a baking sheet to allow air circulation.
  5. Insert an instant-read thermometer into the thickest part of the meat, avoiding the bone, and place the steak in the preheated oven.
  6. Cook until the internal temperature reaches 115°F (46°C) for medium-rare, about 30-45 minutes depending on thickness. Check temperature around 25 minutes to avoid overcooking.
  7. Remove the steak from the oven and let it rest for 10 minutes.
  8. Heat a cast iron skillet over high heat and add olive oil. Once shimmering and just starting to smoke, carefully place the steak in the pan.
  9. Sear the steak for 1.5 to 2 minutes per side, including edges, until a deep brown, crusty sear forms. Avoid flipping multiple times.
  10. In the last 30 seconds of searing, add a dollop of herb butter to the pan and continuously spoon the melting butter over the steak (basting).
  11. Remove the steak from the pan and let it rest for 5-10 minutes before slicing.
  12. Slice against the grain and serve with any remaining herb butter on top.

Notes

Use fresh herbs for best flavor; dried herbs won’t provide the same vibrancy. If dairy-free, substitute herb butter with garlic-infused olive oil after searing. Open a window or use a vent fan to reduce smoke during searing. Keep the thermometer clean and calibrated for accurate temperature readings. Avoid pressing or poking the steak while searing to maintain juices. Let the steak rest after oven cooking and after searing to redistribute juices.

Nutrition

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

Find it online: https://katedishes.com/perfect-reverse-seared-tomahawk-steak-recipe-with-easy-herb-butter/