🥩 Garlic Butter Tomahawk Ribeye Steak with a Perfect Golden Crust

This Garlic Butter Tomahawk Ribeye Steak is a delicious, steakhouse-style recipe featuring a thick, juicy ribeye with a beautifully browned crust, rich garlic butter, and aromatic fresh herbs. The long bone creates an impressive presentation, while the marbled beef delivers incredible tenderness and flavor.

Inspired by the picture, this recipe uses the reverse-sear method to cook the thick steak evenly before creating a deep golden-brown exterior. Perfect for family gatherings, weekend dinners, celebrations, or an unforgettable steakhouse experience at home.

⏰ Recipe Information

• 🥩 Recipe Name: Garlic Butter Tomahawk Ribeye Steak

• ⏱️ Prep Time: 15 minutes

• 🔥 Cook Time: 40–65 minutes (depending on thickness)

• 🕒 Resting Time: 10 minutes

• ⏳ Total Time: Approximately 1 hour 5 minutes–1 hour 30 minutes

• 🍽️ Servings: 2–3

• 🌎 Cuisine: American

• 👨‍🍳 Cooking Method: Oven Reverse Sear and Cast-Iron Skillet

• ⭐ Difficulty Level: Moderate

🧄 Ingredients

🥩 For the Tomahawk Steak

• 1 large tomahawk ribeye steak (2½–3 lbs, approximately 2 inches thick)

• 2 tablespoons olive oil

• 2 teaspoons kosher salt, or to taste

• 1½ teaspoons freshly ground black pepper

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• ½ teaspoon onion powder

🧈 For the Garlic Herb Butter

• 4 tablespoons unsalted butter

• 5 garlic cloves, lightly crushed

• 3 fresh rosemary sprigs

• 3 fresh thyme sprigs

• 1 tablespoon freshly chopped parsley

• 1 teaspoon Worcestershire sauce (optional)

🌿 Optional Garnishes

• Fresh rosemary sprigs

• Fresh thyme leaves

• Flaky sea salt

• Freshly cracked black pepper

👨‍🍳 Step-by-Step Cooking Instructions

🥩 Step 1: Prepare the Tomahawk Steak

➡️ Remove the tomahawk ribeye steak from its packaging and place it on a large cutting board.

➡️ Use paper towels to pat every side of the steak dry. Removing excess surface moisture helps create a beautifully browned exterior.

➡️ Check that the steak is approximately 2 inches thick. This thickness works particularly well for the reverse-sear cooking method.

➡️ If desired, allow the steak to sit at room temperature for 20–30 minutes while preparing the remaining ingredients. Keep this resting period brief.

💡 Chef’s Tip: A dry surface is one of the most important secrets to developing a rich, golden-brown steakhouse crust.

🧂 Step 2: Season the Steak Generously

➡️ In a small bowl, combine kosher salt, black pepper, garlic powder, smoked paprika, and onion powder.

➡️ Drizzle the olive oil evenly over the steak.

➡️ Rub the seasoning mixture onto both sides of the beef, including the edges.

➡️ Gently press the seasonings against the surface to help them adhere.

➡️ For even more flavor, season the steak several hours ahead and refrigerate it uncovered on a rack.

💡 Chef’s Tip: A thick tomahawk ribeye needs generous seasoning because it contains a substantial amount of meat.

🔥 Step 3: Preheat the Oven

➡️ Preheat your oven to 250°F (120°C).

➡️ Place a wire rack inside a large rimmed baking sheet.

➡️ Position the seasoned tomahawk steak on the wire rack so warm air can circulate around the meat.

➡️ Insert an oven-safe meat thermometer into the thickest part of the steak, avoiding the bone.

➡️ Place the baking sheet on the middle oven rack.

💡 Chef’s Tip: The reverse-sear method uses gentle oven heat before finishing the steak in a hot skillet. This helps achieve even cooking throughout the thick cut.

⏱️ Step 4: Slowly Cook the Steak

➡️ Roast the steak at 250°F (120°C) for approximately 30–50 minutes, depending on its thickness and starting temperature.

➡️ Begin checking the internal temperature after about 25–30 minutes.

➡️ For a medium-rare finish, remove the steak from the oven when its internal temperature reaches approximately 115–120°F (46–49°C).

➡️ For a medium finish, remove it when the temperature reaches approximately 125–130°F (52–54°C).

➡️ Remember that the final searing stage will increase the internal temperature.

➡️ Transfer the steak carefully to a clean plate while preparing the skillet.

💡 Chef’s Tip: Always rely on a meat thermometer rather than cooking time alone. For food safety, the USDA recommends cooking whole beef steaks to 145°F (63°C) followed by at least a 3-minute rest.

🍳 Step 5: Create the Beautiful Steakhouse Crust

➡️ Place a large cast-iron skillet over medium-high to high heat.

➡️ Allow the skillet to become thoroughly heated.

➡️ Add a small amount of high-heat cooking oil if needed.

➡️ Carefully place the steak into the skillet.

➡️ Sear the first side for approximately 60–90 seconds until a deep golden-brown crust develops.

➡️ Flip the steak using sturdy stainless steel tongs.

➡️ Sear the other side for another 60–90 seconds.

➡️ Hold the steak gently with tongs and briefly sear the fatty edges.

➡️ Adjust the heat if needed to maintain an attractive browned surface.

💡 Chef’s Tip: Avoid moving the steak constantly. Giving each side uninterrupted contact with the skillet encourages even browning.

🧈 Step 6: Add Garlic Herb Butter

➡️ Reduce the skillet heat to medium-low.

➡️ Add the unsalted butter around the steak.

➡️ Place the crushed garlic cloves, fresh rosemary, and thyme into the melted butter.

➡️ Allow the butter to gently foam and absorb the aromatic flavors.

➡️ Tilt the skillet slightly so the melted garlic butter collects along one side.

➡️ Using a large spoon, carefully drizzle the warm garlic butter over the steak repeatedly for approximately 30–60 seconds.

➡️ Add Worcestershire sauce if desired.

➡️ Continue until the beef has a beautifully glossy appearance.

💡 Chef’s Tip: Adding butter near the end preserves its rich flavor and allows the herbs and garlic to release their wonderful aroma.

🌡️ Step 7: Check the Internal Temperature

➡️ Insert an instant-read thermometer into the thickest part of the steak without touching the bone.

➡️ Check the temperature in more than one location for the most accurate reading.

➡️ For a fully cooked steak following USDA guidance, aim for at least 145°F (63°C), followed by a minimum 3-minute rest.

➡️ Remember that a large steak may continue increasing in temperature slightly after leaving the skillet.

➡️ Transfer the finished steak to a clean wooden cutting board.

💡 Chef’s Tip: The thermometer is the most reliable way to confirm doneness while preserving the steak’s natural tenderness.

🕒 Step 8: Rest the Steak

➡️ Allow the steak to rest for approximately 10 minutes.

➡️ Loosely cover it with foil if desired, leaving space for steam to escape.

➡️ During this resting period, the juices redistribute throughout the beef.

➡️ Avoid cutting the steak immediately after cooking.

➡️ Once rested, sprinkle with freshly chopped parsley and a small amount of flaky sea salt.

💡 Chef’s Tip: Resting helps retain moisture and makes every slice taste richer and more flavorful.

🔪 Step 9: Slice and Serve

➡️ Place the tomahawk steak on a sturdy wooden board.

➡️ Use a sharp carving knife to separate the meat from the long rib bone.

➡️ Cut the ribeye into thick, even slices across the grain.

➡️ Arrange the slices beside the bone for an impressive steakhouse presentation.

➡️ Spoon any remaining warm garlic herb butter over the slices.

➡️ Garnish with rosemary, parsley, or fresh thyme.

➡️ Serve immediately with your favorite side dishes.

🍽️ Your homemade Garlic Butter Tomahawk Ribeye Steak is ready to enjoy!

⭐ Expert Tips for the Best Tomahawk Steak

✅ Choose a well-marbled ribeye steak because marbling contributes tenderness, richness, and flavor.

✅ Select a steak approximately 2 inches thick for easier reverse-sear cooking.

✅ Pat the steak completely dry before seasoning.

✅ Use a meat thermometer to achieve consistent cooking results.

✅ A cast-iron skillet works wonderfully because it retains heat and creates an excellent browned crust.

✅ Add butter, garlic, and herbs near the end of cooking.

✅ Allow the steak to rest before slicing to preserve its natural juices.

✅ Slice against the grain for a tender eating experience.

✅ Use fresh herbs whenever possible for the most aromatic garlic butter.

✅ Serve the steak immediately after slicing for the best texture and presentation.