Garlic herb butter tomahawk steak features a deeply browned crust, tender beef, and a generous topping of melting garlic butter. Fresh parsley, rosemary, and thyme bring a fragrant finish to this impressive bone-in ribeye.
The recipe uses a reverse-sear method: cook the thick steak gently in the oven, then finish it over high heat. This gives you more control over the center while building a flavorful crust. Add the compound butter after searing so the garlic and herbs stay fragrant.
This recipe is inspired by your uploaded image; the original creator’s ingredients and cooking method cannot be determined from the photo.
Timing depends on steak thickness, starting temperature, and equipment. Use a meat thermometer to judge doneness.
What Is a Tomahawk Steak?
A tomahawk steak is a thick bone-in ribeye with a long, exposed rib bone. Its marbling adds rich flavor, while the dramatic bone makes it a striking centerpiece for a shared dinner.
Because tomahawks are usually much thicker than ordinary steaks, cooking them entirely over high heat can brown the outside before the center is ready. A gentle oven stage followed by a quick sear helps manage that thickness.
Ingredients for Garlic Herb Butter Tomahawk Steak Recipe
1 tomahawk ribeye steak, 2½–3 pounds, approximately 2 inches thick
10–12 g kosher salt, or to taste; measure by weight because crystal sizes vary
1½ teaspoons coarsely ground black pepper
1 teaspoon garlic powder
1 tablespoon avocado oil or another high-heat cooking oil
For the Garlic Herb Compound Butter
6 tablespoons unsalted butter, 85 g, softened
2 garlic cloves, finely grated
1 tablespoon finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme leaves
½ teaspoon finely chopped fresh rosemary
½ teaspoon finely grated lemon zest
¼ teaspoon fine salt
¼ teaspoon black pepper
Optional Garnish
Chopped fresh parsley
Flaky salt, to taste
Lemon wedges
Equipment for Garlic Herb Butter Tomahawk Steak Recipe
Instant-read thermometer or oven-safe probe thermometer
Rimmed baking sheet
Wire rack
Large cast-iron skillet or outdoor grill
Tongs
Cutting board
Sharp carving knife
Choose a searing surface that can accommodate the meat. If the long bone prevents the steak from lying flat in your skillet, use a grill or a suitable large griddle.
How to Make Garlic Herb Butter Tomahawk Steak Recipe
1. Make the Compound Butter
Combine the softened butter, grated garlic, parsley, thyme, rosemary, lemon zest, salt, and pepper in a small bowl.
Mash with a fork until evenly mixed.
For round butter slices like those in the image, spoon the mixture onto parchment paper, roll into a short log, and refrigerate until firm. Alternatively, leave it in a covered bowl and spoon it directly over the cooked steak.
Keep refrigerated until needed.
2. Dry and Season the Steak
Pat the steak thoroughly dry with paper towels. Season the meat on both sides and around the edges with kosher salt.
For deeper seasoning and a drier surface, place the salted steak on a rack over a tray and refrigerate uncovered for 8–24 hours.
If cooking immediately, season just before placing it in the oven.
Add the black pepper and garlic powder before cooking.
3. Prepare the Oven
Preheat the oven to 250°F / 120°C.
Set a wire rack inside a rimmed baking sheet. Place the steak on the rack so air can circulate beneath it.
Insert a probe thermometer into the thickest part of the meat, away from the bone and large pockets of fat.
4. Cook Gently
Roast for approximately 45–75 minutes, beginning temperature checks early. Particularly thick steaks may take longer.
For the cooking approach below, take the steak out of the oven when the center reaches approximately 130–135°F / 54–57°C, then proceed directly to searing.
The steak is not finished at this stage. Continue cooking during the sear until it reaches the final temperature described below.
5. Heat the Searing Surface
As the oven stage finishes, heat a large cast-iron skillet over medium-high to high heat, or prepare a grill for high direct heat.
Turn on kitchen ventilation if searing indoors.
Brush the steak lightly with the high-heat oil. Keep the garlic herb butter separate until after searing.
6. Sear the Steak
Place the steak on the hot cooking surface. Sear for approximately 1–2 minutes per side, turning as needed to build an evenly browned crust.
Use tongs to hold the fat edge against the cooking surface for 30–60 seconds, if practical.
Check the center temperature frequently. For a conservative home-cooking target, cook the steak to 145°F / 63°C before removing it from the heat, followed by a rest of at least 3 minutes.
If the crust is ready before the center reaches that temperature, move the steak to a cooler part of the grill or return it to the oven to finish gently.
7. Rest and Add the Butter
Transfer the steak to a clean cutting board or serving platter.
Top with several slices or spoonfuls of garlic herb butter. Let the steak rest for 10 minutes, allowing the butter to soften and melt over the crust.
Avoid wrapping tightly in foil, which traps steam and softens the sear.
8. Carve and Serve
Run a sharp knife along the rib bone to separate the meat.
Slice the ribeye across the grain into thick strips. Arrange beside the bone and spoon over the melted herb butter and resting juices.
Taste before adding extra salt. Garnish with parsley and serve immediately.
Tips for Garlic Herb Butter Tomahawk Steak Recipe
Start with a Dry Surface
Surface moisture must evaporate before browning can develop. Patting the steak dry and refrigerating it uncovered after salting both help.
Use Temperature, Not Minutes
Two steaks of the same weight can cook differently because of thickness, bone size, and marbling. A thermometer gives you a more reliable result than a fixed cooking time.
Add Butter After the High Heat
Fresh garlic and chopped herbs can burn quickly on a very hot skillet. Adding the compound butter after searing preserves their flavor.
Give the Meat Space
If the steak does not fit flat in a pan, parts of it will not brown evenly. The long bone should not lift the meat away from the cooking surface.
Slice Before Serving
A tomahawk is convenient for sharing when carved off the bone. Slicing also lets you distribute the buttery crust and tender center across several plates.
Flavor Variations for Garlic Herb Butter Tomahawk Steak Recipe
Roasted garlic butter: Replace the raw garlic with a few mashed roasted garlic cloves for a sweeter, milder flavor.
Chili herb butter: Add a pinch of crushed red pepper flakes to the compound butter.
Chive butter: Replace the rosemary and thyme with 1 tablespoon finely chopped chives.
Smoky seasoning: Add ½ teaspoon smoked paprika to the steak seasoning. Watch closely during searing because powdered spices can darken quickly.
What to Serve with Tomahawk Steak
Choose sides that balance the richness of the beef and butter:
Roasted asparagus or green beans
Garlic mashed potatoes
Baked potatoes with sour cream
Sautéed mushrooms
A crisp green salad
Roasted carrots
For a simple steakhouse-style meal, pair sliced tomahawk with a baked potato and a lightly dressed salad.
Make-Ahead and Storage for Garlic Herb Butter Tomahawk Steak Recipe
Compound butter: Make up to 3 days ahead and refrigerate in a covered container. Freeze for up to 2 months for best quality.
Steak preparation: Salt the raw steak and refrigerate uncovered on a rack up to 24 hours before cooking.
Leftovers: Refrigerate cooked steak within 2 hours in a shallow, airtight container. Use within 3–4 days.
Reheating: Warm gently in a low oven until heated through. Reheating will cook the steak further, so sliced leftovers also work well in sandwiches, wraps, or salads.
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Frequently Asked Questions for Garlic Herb Butter Tomahawk Steak Recipe
Can I use a regular ribeye instead?
Yes. The seasoning and compound butter also suit a thick boneless ribeye or a shorter-bone cowboy steak. Adjust cooking time to thickness and monitor the internal temperature.
Do I need to bring the steak to room temperature?
No. You can cook it directly from the refrigerator. The oven stage may take longer, which is another reason to use a thermometer.
Can I cook it entirely on a grill?
Yes. Use a two-zone setup. Cook over indirect heat first, then move to direct high heat to sear. Keep the grill covered during the gentle cooking stage and monitor the meat temperature.
Why is my crust pale?
Common causes include a wet surface, insufficient heat, or poor contact with the pan. Dry the steak thoroughly and preheat the cooking surface.
Why did my garlic butter burn?
It was likely added during the high-heat sear. Keep it for the resting stage, when the steak’s heat can melt it gently.
How many people does one tomahawk serve?
A 2½–3-pound tomahawk generally serves 3–4 people with sides, depending on bone weight, trimming, and appetite.
Does the bone make the meat more tender?
Tenderness depends mainly on the cut, beef quality, and cooking. The long bone adds presentation and affects how the steak fits on your cooking surface.
Estimated Nutrition for Garlic Herb Butter Tomahawk Steak Recipe
Per serving, based on 4 servings and using all the compound butter:
Nutrient
Approximate Amount
Calories
750–950
Protein
50–65 g
Carbohydrates
1–3 g
Total fat
60–80 g
Nutrition varies substantially with bone weight, marbling, trimming, and how much butter is served. These figures are broad estimates. This recipe has not been kitchen-tested for this article.
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