Garlic Butter Tomahawk Ribeye Steak with Crispy Charred Crust

Garlic Butter Tomahawk Ribeye Steak with Crispy Charred Crust

Prep Time: 15 minutes
Cook Time: 45–75 minutes, depending on thickness
Resting Time: 10–15 minutes
Total Time: 1 hour 10 minutes–1 hour 45 minutes
Servings: 2–3
Cuisine: American
Cooking Method: Reverse Sear—Oven and Cast-Iron Skillet

Ingredients

• 1 large tomahawk ribeye steak, 2½–3 pounds and approximately 2 inches thick
• 1 tablespoon olive oil
• 1 tablespoon avocado oil or another high-heat cooking oil
• 2 teaspoons kosher salt, adjusted to taste
• 1½ teaspoons freshly ground black pepper
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• 4 tablespoons unsalted butter
• 5 garlic cloves, smashed
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 tablespoon Worcestershire sauce, optional
• 1 tablespoon chopped fresh parsley

Instructions

Step 1: Prepare the Steak
Pat the steak thoroughly dry with paper towels. Rub with olive oil, then season all sides with kosher salt, black pepper, garlic powder, and smoked paprika.

Step 2: Preheat the Oven
Preheat the oven to 250°F (120°C). Set a wire rack over a rimmed baking sheet and place the steak on the rack.

Step 3: Slowly Roast
Roast for approximately 40–65 minutes, checking the temperature early. A particularly thick steak may take longer.

For a medium-rare finish, remove from the oven when the center reaches approximately 115–120°F (46–49°C). For medium, remove at approximately 125–130°F (52–54°C). Insert the thermometer into the thickest part without touching the bone.

Step 4: Sear the Steak
Heat a large cast-iron skillet over high heat. Add the avocado oil, then carefully place the steak in the skillet. Sear for 1–2 minutes per side until a deep brown crust forms. Using tongs, briefly sear the fatty edge.

If the steak cannot lie flat because of the bone, use a large flat griddle or a hot grill for this step.

Step 5: Baste with Garlic Butter
Reduce the heat to medium-low. Add the butter, smashed garlic, rosemary, and thyme. Once the butter melts, carefully tilt the skillet and spoon the butter over the steak for 1–2 minutes. Keep the garlic and herbs from burning.

Step 6: Check Doneness
Check the temperature again. Typical finished temperatures are 130–135°F (54–57°C) for medium-rare and 140–145°F (60–63°C) for medium. The temperature may rise a few degrees during resting.

For the recommended food-safe endpoint, cook the steak to 145°F (63°C) before removing it from the heat, then rest for at least 3 minutes.

Step 7: Rest
Transfer the steak to a cutting board and loosely tent with foil. Rest for 10–15 minutes.

If using Worcestershire sauce, stir it into the warm skillet butter after removing the skillet from the heat.

Step 8: Slice and Serve
Cut the meat away from the bone, then slice against the grain. Arrange the slices beside the bone, drizzle with garlic herb butter, and sprinkle with parsley.

Tips

• Choose a thick, well-marbled steak for juicy results.
• Cook by internal temperature; timing varies with steak thickness and oven performance.
• Dry the surface thoroughly before seasoning for better browning.
• Use high-heat oil for searing and add butter afterward.
• A deep brown crust gives rich flavor; avoid burning the surface black.
• Keep the steak still during each sear so the crust develops evenly.
• Serve with mashed potatoes, roasted asparagus, or crispy garlic potatoes.