Garlic Herb Butter Tomahawk Steak
A thick bone-in tomahawk ribeye cooked with the reverse sear method, then seared in a cast iron skillet and basted with garlic, rosemary and thyme butter.
Ingredients
- 1tomahawk ribeye steak (2 to 2.5 lbs, about 2 inches thick)
- 1 tbspKosher Salt
- 1 tspcoarse black pepper
- 0.5 tspGarlic Powder
- 2 tbspAvocado Oil
- 4 tbspUnsalted Butter
- 6Garlic, lightly
- 3 sprigFresh Rosemary
- 4 sprigFresh Thyme
- Flaky sea salt, for finishing
Instructions
- 1
Mix the kosher salt, pepper and garlic powder. Rub it on all sides of the steak, set it on a wire rack and refrigerate uncovered for at least 4 hours or overnight.
- 2
Take the steak out 45 minutes before cooking. Heat the oven to 250°F (120°C). Wrap the bone in foil.
- 3
Insert a thermometer into the thickest part, away from the bone. Bake until it reads 120°F (49°C) for medium rare, about 45 to 70 minutes.
- 4
Rest the steak for 10 minutes while you heat a cast iron skillet over high heat until it just starts to smoke.
- 5
Add the avocado oil and sear the steak 60 to 90 seconds per side. Hold it on the fat edge for 30 seconds to render it.
- 6
Lower the heat to medium. Add the butter, garlic, rosemary and thyme. Tilt the pan and spoon the foaming butter over the steak for about 1 minute.
- 7
Rest 5 to 10 minutes. Cut the meat off the bone, slice against the grain, pour over the pan butter and sprinkle with flaky salt.