# Garlic Herb Butter Tomahawk Steak
Prep Time: 15 minutes
Marinating Time: 30–60 minutes
Cook Time: 20–30 minutes
Rest Time: 10–15 minutes
Servings: 3–4
## Description
Garlic Herb Butter Tomahawk Steak is a dramatic steakhouse-style dinner featuring a thick, bone-in ribeye with a deeply browned, smoky crust and an exceptionally juicy center. The long rib bone gives the tomahawk its signature appearance, while the generous marbling of the ribeye keeps the meat flavorful and tender during high-heat cooking.
The steak shown in the photo has the dark, charred exterior typical of grilling or hard searing. This recipe recreates that look by seasoning the beef simply, cooking it over strong heat, and finishing it with garlic herb butter. Rosemary, thyme, garlic, and butter complement the natural beef flavor without overpowering it.
Because tomahawk steaks are usually very thick, temperature matters much more than exact cooking time. Searing develops the crust, while finishing over gentler indirect heat allows the center to cook evenly. A meat thermometer is strongly recommended.
Serve this impressive steak whole on a large wooden board for presentation, then slice it across the grain into thick pieces for sharing.
## Ingredients
### For the Tomahawk Steak
1 tomahawk ribeye steak, about 2½–3 pounds and 2–3 inches thick
2 tablespoons olive oil
2 teaspoons kosher salt
1½ teaspoons coarsely ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
### For the Garlic Herb Butter
4 tablespoons unsalted butter, softened
4 garlic cloves, finely minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley, finely chopped
1/2 teaspoon black pepper
Pinch of salt
### Optional for Serving
Flaky sea salt
Fresh rosemary or thyme
Roasted garlic
Grilled vegetables
Mashed potatoes
## Instructions
### 1. Prepare the Steak
Remove the tomahawk steak from the refrigerator approximately 30–60 minutes before cooking.
Pat the entire steak thoroughly dry with paper towels. Removing surface moisture is important because a dry exterior develops a much better crust.
Lightly coat both sides and edges of the steak with olive oil.
Combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Season the steak generously on both sides, pressing the seasonings gently against the meat.
Make sure to season the thick outer edges as well.
Let the seasoned steak rest while you prepare the grill.
### 2. Prepare the Garlic Herb Butter
Place the softened butter in a small bowl.
Add minced garlic, rosemary, thyme, parsley, black pepper, and a small pinch of salt.
Mix until evenly combined.
Set aside at room temperature while the steak cooks.
For stronger herb flavor, the butter can be prepared several hours in advance and refrigerated. Bring it back toward room temperature before using so it melts easily over the hot steak.
### 3. Prepare the Grill
Preheat your grill for two-zone cooking.
One side should be very hot for searing, while the other should have lower or indirect heat for gently finishing the thick steak.
If using a charcoal grill, arrange most of the hot coals on one side.
If using a gas grill, heat one or two burners to high and leave another section on low or off.
Clean and lightly oil the grill grates before adding the steak.
### 4. Sear the Tomahawk Steak
Place the steak directly over the hottest portion of the grill.
Sear for approximately 2–3 minutes without constantly moving it.
Flip and sear the second side for another 2–3 minutes.
You can rotate the steak during searing to encourage an even crust.
Use long grilling tongs to carefully hold the steak upright and sear the thick fatty edge for approximately 1–2 minutes.
The exterior should become dark brown and lightly charred.
A dark crust adds tremendous flavor, but avoid leaving the steak directly over uncontrolled flames for too long because the surface can burn before the center is cooked.
### 5. Finish Over Indirect Heat
Move the steak to the cooler, indirect-heat portion of the grill.
Close the grill lid and continue cooking.
Because tomahawk steaks vary considerably in thickness, begin checking the internal temperature after about 10 minutes rather than relying exclusively on time.
Insert an instant-read thermometer into the thickest portion of the meat without touching the bone.
For medium-rare, remove the steak at approximately 125–130°F (52–54°C).
For medium, remove it around 135°F (57°C).
The temperature will normally rise several degrees while the steak rests.
If you prefer another level of doneness, adjust accordingly, but avoid judging such a thick steak only by exterior color.
### 6. Add the Garlic Herb Butter
During the final few minutes of cooking, place approximately half of the garlic herb butter over the steak.
Allow it to melt naturally across the hot crust.
As the butter melts, the garlic and herbs coat the surface and mingle with the beef juices.
Do not add all the butter too early over direct flames. Butter can burn quickly and create bitter flavors.
Reserve some butter for finishing the steak after cooking.
### 7. Rest the Steak
Transfer the cooked tomahawk steak to a large cutting board.
Immediately spread the remaining garlic herb butter over the hot surface.
Loosely tent the steak with foil if desired and allow it to rest for 10–15 minutes.
Do not skip this step.
Resting allows the temperature to equalize and helps the meat retain more of its juices when sliced.
### 8. Slice and Serve
For a dramatic presentation, bring the entire tomahawk steak to the table on a large wooden board.
To carve it, first run a sharp knife alongside the long rib bone and separate the steak from the bone.
Slice the ribeye across the grain into approximately 1/2-inch-thick pieces.
Arrange the slices beside the bone.
Spoon any juices accumulated on the cutting board back over the sliced beef.
Finish with a small amount of flaky sea salt and additional chopped parsley, rosemary, or thyme if desired.
Serve immediately.
## Notes
Tomahawk steak is essentially a thick bone-in ribeye with an extra-long section of rib bone left attached. The dramatic bone primarily affects presentation; the rich flavor and tenderness come from the ribeye itself and its marbling.
Steak thickness varies significantly. A thinner steak can cook considerably faster than a 3-inch-thick tomahawk. This is why internal temperature is more reliable than a fixed number of minutes.
If the exterior becomes sufficiently browned before the center reaches your preferred temperature, move the steak completely away from direct heat and finish it slowly.
The steak can also be prepared using the reverse-sear method. Cook it gently over indirect heat first, then finish it over extremely high heat to develop the crust.
## Tips for the Best Tomahawk Steak
Choose a steak with visible intramuscular marbling. Those fine streaks of fat melt during cooking and contribute to the characteristic richness of ribeye.
Dry the steak thoroughly before seasoning. Excess surface moisture creates steam and works against browning.
Use coarse salt and freshly cracked black pepper for a steakhouse-style crust.
A heavy seasoning layer is appropriate for such a thick cut because only the exterior carries the seasoning.
Keep a cooler section available on the grill. A tomahawk is too thick to cook entirely over extremely high direct heat without risking a burnt exterior.
Use tongs instead of repeatedly piercing the steak with a fork.
Monitor flare-ups. Ribeye contains plenty of fat, and dripping fat can cause flames to rise quickly.
Most importantly, use a thermometer. It removes much of the guesswork involved in cooking an expensive, extra-thick steak.
## Serving Suggestions
This steak is rich enough to be the centerpiece of the entire meal.
For a classic steakhouse dinner, serve it with creamy mashed potatoes, roasted garlic mushrooms, grilled asparagus, and a simple green salad.
Other excellent side dishes include crispy roasted potatoes, grilled corn, creamed spinach, roasted broccoli, garlic green beans, or sautéed mushrooms.
A bright tomato salad or lemon-dressed arugula salad can provide a refreshing contrast to the richness of the beef and herb butter.
## Storage
Store leftover steak in an airtight container in the refrigerator for up to 3–4 days.
For the best results, store the steak in larger pieces rather than slicing everything immediately. Larger pieces tend to retain more moisture when reheated.
To reheat, place the steak in a covered baking dish in a 275°F (135°C) oven until warmed through. Avoid excessively high heat because it can quickly overcook the center.
Leftover sliced tomahawk steak is excellent in sandwiches, wraps, salads, steak-and-egg breakfasts, tacos, or grain bowls.
Cooked steak can also be frozen for approximately 2–3 months. Wrap it tightly before placing it inside a freezer-safe container. Thaw overnight in the refrigerator before reheating.
## Nutritional Information
Approximate nutritional values per serving, assuming 4 servings and depending on how much visible fat and butter are consumed:
Calories: 650–800
Protein: 55–65 g
Fat: 48–60 g
Carbohydrates: 2–4 g
Fiber: Less than 1 g
Sugar: Less than 1 g
Sodium: 750–1,000 mg
Iron: Approximately 4–5 mg
The actual values can vary considerably because tomahawk steaks differ in size, fat content, edible yield, and bone weight.
## Benefits
Tomahawk steak is naturally rich in high-quality protein. Protein contributes to the maintenance and growth of muscle and also makes the meal highly satisfying.
Beef provides heme iron, a form of iron that is readily absorbed by the body. Iron contributes to normal red blood cell formation and oxygen transport.
Beef is also a significant source of vitamin B12, zinc, selenium, and several other B vitamins.
Zinc contributes to normal immune function, while vitamin B12 plays an important role in red blood cell formation and normal nervous-system function.
Because ribeye is a relatively fatty cut and this recipe includes butter, it is also calorie-dense and high in saturated fat. Portion size and the choice of side dishes can substantially change the overall nutritional profile of the meal.
Serving the steak alongside vegetables, salad, or other fiber-rich sides provides a more balanced plate.
## Frequently Asked Questions
### What exactly is a tomahawk steak?
A tomahawk steak is a thick bone-in ribeye with a long section of rib bone attached. Its appearance resembles a tomahawk axe, which gives the steak its name.
### What is the best doneness for tomahawk steak?
This depends on personal preference. Medium-rare is commonly chosen for ribeye because it allows much of the marbled fat to soften while keeping the center juicy. Medium also works particularly well for people who prefer more rendered fat.
### How do I prevent the outside from burning?
Use two-zone cooking. Sear the steak over high heat to develop the crust, then move it to indirect heat to finish cooking the center more gently.
### Can I cook this steak without a grill?
Yes. Sear it in a large cast-iron skillet if it fits, then transfer it to a 375°F (190°C) oven until it reaches your desired internal temperature. Because of the long bone, make sure your skillet and oven can accommodate it.
### Can I make it in the oven?
Yes. A reverse-sear method works particularly well. Slowly cook the steak in a low oven until it approaches your target temperature, then sear it in a very hot skillet or on a hot grill to create the crust.
### Why is my tomahawk steak tough?
Overcooking, slicing incorrectly, or using a steak with relatively little marbling can affect tenderness. Always rest the steak and slice the meat across the grain.
### Should I marinate a tomahawk steak overnight?
It is not necessary. Ribeye already has substantial natural flavor. Salt, pepper, garlic, herbs, and butter are usually enough. If you want deeper seasoning, salt the steak and leave it uncovered in the refrigerator overnight for a dry-brining effect.
### Why should the steak rest after cooking?
Resting gives the juices inside the steak time to redistribute. Cutting immediately after cooking can cause more juice to run onto the board instead of remaining in the meat.
### Can I prepare the garlic herb butter ahead?
Yes. Mix the butter, garlic, and herbs up to several days ahead and keep it covered in the refrigerator. Allow it to soften before spreading it over the steak.
### How many people does one tomahawk steak serve?
A large 2½–3-pound bone-in tomahawk generally provides about 3–4 generous servings, although the edible amount depends on the size of the bone and the amount of exterior fat.
### What is the secret to a great crust?
A very dry steak surface, generous seasoning, sufficiently high heat, and leaving the steak undisturbed during the initial sear are the most important factors. Finish with garlic herb butter only after the crust has developed so the butter and garlic do not burn.
Garlic Herb Butter Tomahawk Steak makes an impressive centerpiece for a special dinner, barbecue, or weekend gathering. The combination of a smoky charred crust, richly marbled ribeye, fresh herbs, garlic butter, and a juicy center delivers classic steakhouse flavor while keeping the preparation relatively simple.
