Reverse-Seared Tomahawk Steak with Garlic Herb Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 110 minutes pairs (2.5 to 3 lbs) 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

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.

Equipment for this recipe

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Frequently asked questions

How long does Reverse-Seared Tomahawk Steak with Garlic Herb Butter take to make?

Total time is about 110 minutes (40 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Reverse-Seared Tomahawk Steak with Garlic Herb Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.

Can I substitute ingredients in Reverse-Seared Tomahawk Steak with Garlic Herb Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Reverse-Seared Tomahawk Steak with Garlic Herb Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Reverse-Seared Tomahawk Steak with Garlic Herb Butter?

American grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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