Reverse-Seared Tomahawk with Garlic Herb Butter

Servings: 2–3
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

For the Steak:
1 Angus Prime Tomahawk
Kosher salt and cracked black pepper, to taste
1 tbsp neutral oil (grapeseed or avocado)

For the Garlic Herb Butter:
4 tbsp unsalted butter
3 cloves garlic, crushed
2 sprigs fresh thyme
1 sprig rosemary

Instructions

Prep the steak:
Remove the tomahawk from the refrigerator and let it sit at room temperature for 45 minutes. Season generously with salt and pepper on all sides.

Slow roast:
Preheat oven to 250°F. Place the steak on a wire rack set over a baking sheet. Roast until the internal temperature reaches 120°F for medium-rare, about 45–55 minutes depending on thickness.

Make the herb butter:
While the steak roasts, melt butter in a small skillet over medium heat. Add crushed garlic, thyme, and rosemary. Let it infuse for 2–3 minutes, then remove from heat.

Sear:
Heat a cast-iron skillet over high heat and add oil. Sear the tomahawk for 1–2 minutes per side until a deep crust forms.

Rest and serve:
Brush the hot steak with garlic herb butter, then rest for 10 minutes before slicing. Spoon more melted butter over the top to finish.