Reverse-Seared Tomahawk Ribeye with Compound Herb Butter

Reverse-Seared Tomahawk Ribeye with Compound Herb Butter ingredients

• 32-36 oz Tomahawk ribeye steak
• 1.5 tbsp Kosher salt
• 1 tsp Black pepper, freshly ground
• 1/2 cup Unsalted butter, softened
• 1 tbsp Fresh rosemary, minced
• 1 tbsp Fresh thyme, minced
• 2 cloves Garlic, minced
• 1/4 tsp Flaky sea salt

How to make Reverse-Seared Tomahawk Ribeye with Compound Herb Butter

1. Prepare the compound butter: In a small bowl, combine 1/2 cup softened unsalted butter, 1 tablespoon minced fresh rosemary, 1 tablespoon minced fresh thyme, 2 minced garlic cloves, and 1/4 teaspoon flaky sea salt. Mix thoroughly until well combined. Form the butter into a log using plastic wrap or parchment paper and refrigerate until firm.
2. Pat the Tomahawk ribeye steak thoroughly dry with paper towels to ensure a good crust forms during searing. Season the steak generously all over with 1.5 tablespoons Kosher salt and 1 teaspoon freshly ground black pepper. Let the steak sit at room temperature for at least 30 minutes to an hour to promote even cooking.
3. Preheat your oven to 250°F (120°C). Place the seasoned steak on a wire rack set over a baking sheet.
4. Cook the steak in the preheated oven for 45-60 minutes, or until the internal temperature reaches 110-115°F (43-46°C) for medium-rare, using an instant-read thermometer. This slow cooking allows the steak to cook evenly from edge to edge.
5. Remove the steak from the oven and tent loosely with foil. Increase the oven temperature to 450°F (230°C) or prepare a cast iron skillet on high heat on the stovetop.
6. Heat a large, heavy-bottomed cast iron skillet over high heat until smoking hot, about 5-7 minutes. Add 1 tablespoon of a neutral high-smoke-point oil (like avocado or grapeseed, not included in ingredients as it's optional but recommended for searing) to the hot pan, if desired.
7. Carefully place the steak in the screaming hot skillet. Sear for 2-3 minutes per side, rotating to get all sides including the bone, until a deep, crusty, dark brown sear has developed. You can also hold the steak by the bone to sear the fat cap on the side.
8. Immediately transfer the seared steak back to the wire rack. Top the hot steak with generous slices of the prepared compound herb butter, allowing it to melt into the crust.
9. Rest the steak for 10-15 minutes before slicing. Resting allows the juices to redistribute throughout the meat, ensuring a tender and moist steak. Slice against the grain, avoiding the bone, and serve immediately with the melted herb butter.
10. Serve the sliced Tomahawk ribeye steak hot, with any remaining melted herb butter spooned over the top.

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