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Perfect Tomahawk Ribeye Steak Recipe with Easy Garlic Herb Butter

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A simple yet impressive recipe for a juicy tomahawk ribeye steak topped with flavorful garlic herb butter, perfect for special occasions or weekend dinners.

Ingredients

  • Tomahawk Ribeye Steak – about 2 to 2.5 pounds (900g to 1.1kg), well-marbled, USDA Choice or higher
  • Kosher salt – for seasoning
  • Freshly ground black pepper – coarse grind
  • Unsalted butter – ½ cup (113g), softened
  • Garlic cloves – 3 large, finely minced or grated
  • Fresh rosemary – 1 tablespoon, finely chopped
  • Fresh thyme – 1 tablespoon, finely chopped
  • Lemon zest – from ½ lemon
  • Salt and pepper – to taste
  • Olive oil – 1 tablespoon (optional, for searing)

Instructions

  1. Pat your tomahawk ribeye dry with paper towels. Season generously with kosher salt and freshly ground black pepper on all sides. Let the steak sit at room temperature for about 30 minutes.
  2. While the steak rests, combine softened unsalted butter, minced garlic, chopped rosemary and thyme, lemon zest, salt, and pepper in a small bowl. Mix until smooth and set aside.
  3. Preheat your grill to high or place your cast-iron skillet over medium-high heat. Add a tablespoon of olive oil just before cooking to prevent sticking.
  4. Place the tomahawk on the hot grill or skillet. Sear for about 5 to 7 minutes on each side until a deep, dark crust forms.
  5. If using a grill, move the steak to a cooler part of the grill (indirect heat) to finish cooking. Close the lid and cook until the internal temperature reaches 125°F (52°C) for medium-rare. If using a skillet, transfer the steak to a preheated oven at 375°F (190°C) to finish cooking.
  6. Remove the steak from heat and place it on a cutting board. Tent loosely with foil and let it rest for at least 10 minutes.
  7. Slice the steak against the grain and top with a generous dollop of the garlic herb butter. Spoon any accumulated juices over the steak when plating.

Notes

Resting the steak for at least 10 minutes is crucial to keep it juicy. Use a thermometer to ensure perfect doneness. Two-zone grilling (searing then indirect heat) helps avoid flare-ups and achieves a perfect crust and tender center. Garlic herb butter can be made ahead and refrigerated. For indoor cooking, finish the steak in a 375°F oven after searing.

Nutrition

Keywords: tomahawk ribeye steak, garlic herb butter, grilled steak, steak recipe, easy steak recipe, special occasion steak, two-zone grilling

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