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Perfect Reverse Sear Tomahawk Steak Recipe with Garlic Butter Sauce

reverse sear tomahawk steak - featured image
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A restaurant-quality tomahawk steak cooked using the reverse sear method for a tender, juicy interior and a crisp, flavorful crust, finished with a rich garlic butter sauce.

Ingredients

Scale
  • 1 tomahawk steak (about 2 to 2.5 pounds / 900-1100g), well-marbled and at room temperature
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter (room temperature)
  • 3 cloves fresh garlic, minced or grated
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh thyme or rosemary, finely chopped (optional)
  • Pinch of salt and pepper (to taste)
  • 1–2 tablespoons olive oil (or high smoke point oil like avocado or grapeseed oil) for searing

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Pat the tomahawk steak dry with paper towels to remove excess moisture.
  3. Season the steak generously all over with kosher salt and freshly ground black pepper.
  4. Place the steak on an oven-safe wire rack set over a baking sheet to allow air circulation.
  5. Insert a meat thermometer probe into the thickest part of the steak and place the setup in the oven.
  6. Cook slowly until the internal temperature reaches about 115°F (46°C) for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, approximately 30 to 45 minutes.
  7. While the steak cooks, prepare the garlic butter sauce by mixing softened butter with minced garlic, chopped parsley, thyme or rosemary if using, and a pinch of salt and pepper in a small bowl. Set aside at room temperature.
  8. Remove the steak from the oven once it reaches the target temperature and let it rest for 5-10 minutes.
  9. Heat a cast iron skillet or heavy-bottomed pan over high heat until shimmering and just starting to smoke.
  10. Add olive oil to the pan and carefully place the steak in the hot pan.
  11. Sear the steak for about 1.5 to 2 minutes on each side, including the edges, using tongs to hold the fat cap for searing.
  12. Remove the steak from the pan and immediately top with a generous spoonful of the garlic butter sauce, allowing it to melt and pool over the meat.
  13. Slice the steak against the grain and serve immediately.

Notes

Patting the steak dry before seasoning is crucial for a good crust. Use a reliable meat thermometer to avoid overcooking. Rest the steak after oven cooking and after searing to keep it juicy. Use intense, direct heat for searing and avoid overcrowding the pan. Garlic butter sauce can be made ahead and brought to room temperature before serving. For dairy-free, use vegan butter substitute. Optional: sprinkle almond flour or ground pork rinds on steak before searing for extra crust texture.

Nutrition

Keywords: tomahawk steak, reverse sear, garlic butter sauce, steak recipe, cast iron skillet, steakhouse quality, easy steak recipe

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