Reverse-Seared Tomahawk Steak with Garlic Herb Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A thick-cut tomahawk steak cooked low and slow then seared on the grill, finished with a rich garlic herb butter for Father’s Day indulgence. This American-inspired grilling recipe, ready in about 110 minutes, pairs tomahawk ribeye steak, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 850 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 70 min Serves 4 American cuisine 850 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 1 tomahawk ribeye steak (2.5 to 3 lbs) and season all sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Let it rest at room temperature for 30 minutes.
  2. Step 2: Preheat your oven to 250°F. Place the steak on a wire rack set over a baking sheet and cook in the oven for about 45-60 minutes until the internal temperature reaches 120°F for medium-rare.
  3. Step 3: While the steak is in the oven, combine 4 tbsp unsalted butter, 3 minced garlic cloves, 2 sprigs rosemary leaves, and 2 sprigs thyme leaves in a small bowl. Set aside.
  4. Step 4: Preheat a grill to high heat (about 500°F). Brush steak lightly with 1 tbsp olive oil.
  5. Step 5: Once the steak reaches 120°F, transfer it to the hot grill and sear each side for 2-3 minutes until a deep brown crust forms and the internal temperature reaches 130°F.
  6. Step 6: Remove the steak from the grill and immediately top with the garlic herb butter, letting it melt over the meat for 5 minutes before slicing.
  7. Step 7: Slice against the grain and serve with your favorite sides.

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