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Perfect Reverse Seared Tomahawk Steak Recipe with Easy Herb Butter

reverse seared tomahawk steak - featured image
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A simple yet impressive recipe for reverse seared tomahawk steak cooked low and slow in the oven, then finished with a high-heat sear and topped with flavorful herb butter.

Ingredients

Scale
  • 2 to 2.5 pounds (900g to 1.1kg) tomahawk steak, thick-cut, well-marbled
  • Kosher salt, for seasoning
  • Freshly ground black pepper, for seasoning
  • 4 tablespoons (60g) unsalted butter, softened
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) olive oil or avocado oil for searing
  • Optional: squeeze of lemon juice for herb butter
  • Optional: pinch of smoked paprika for smoky note

Instructions

  1. Bring the steak to room temperature by removing it from the fridge 30 to 45 minutes before cooking.
  2. Preheat your oven to 225°F (107°C).
  3. Pat the steak dry with paper towels. Season generously with kosher salt and freshly ground black pepper on all sides.
  4. Place the steak on an oven-safe wire rack set over a baking sheet. Insert an instant-read thermometer probe into the thickest part of the meat.
  5. Roast the steak in the oven until the internal temperature reaches 115°F (46°C) for medium-rare, about 45 to 60 minutes depending on thickness. Check after 40 minutes to avoid overcooking.
  6. While the steak roasts, prepare the herb butter by mixing softened butter, minced garlic, chopped rosemary, thyme, parsley, a pinch of salt, and optional lemon juice in a bowl.
  7. Heat olive or avocado oil in a cast iron skillet over high heat until shimmering but not smoking.
  8. Sear the steak for about 1.5 to 2 minutes per side, including edges, until a deep brown crust forms. Use tongs to hold the steak on its side for the bone edges.
  9. In the last 30 seconds of searing, add a tablespoon of herb butter to the pan and spoon the melted butter over the steak to baste.
  10. Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
  11. Slice the steak against the grain in thick slices, dollop with more herb butter, and serve.

Notes

Use an instant-read thermometer for perfect doneness. Let the pan get very hot before searing. Rest steak for 10 minutes after cooking. Optional additions include lemon juice in herb butter or smoked paprika on steak. For dairy-free, substitute butter with vegan margarine or coconut oil.

Nutrition

Keywords: tomahawk steak, reverse sear, herb butter, steak recipe, easy steak, oven steak, cast iron skillet, medium-rare steak

Find it online: https://flurpchef.com/perfect-reverse-seared-tomahawk-steak-recipe-with-easy-herb-butter/