As seen in our latest Instagram reel
Massive, beautifully seared, and dripping with rich garlic herb butter — this Garlic Herb Butter Bone-In Tomahawk Steak is a showstopper. The steak gets a gorgeous golden crust while staying juicy and tender inside, then it’s finished with melted butter, fragrant garlic, and fresh herbs. Perfect for special dinners, backyard feasts, or any night you want to eat like royalty. This is the tomahawk from @osamashealthyrecipes that had everyone commenting TOMAHAWK for the recipe.
Why you’ll love them
- Restaurant-quality tomahawk with a deep golden crust and juicy center.
- Garlic herb butter melts over the steak for rich, savory flavor in every bite.
- Simple ingredients and a straightforward sear-and-baste method.
- Serious protein power: roughly 55g per serving.
Ingredients
- 1 bone-in tomahawk steak (2–2.5 lb, 1.5–2 inches thick)
- 1 tbsp kosher salt
- 2 tsp freshly cracked black pepper
- 2 tbsp high-smoke-point oil (such as avocado oil)
- 4 tbsp unsalted butter, softened
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley, finely chopped
- Flaky sea salt, to finish (optional)
Instructions
- Season and rest. Pat the tomahawk completely dry. Season generously with kosher salt and black pepper on all sides. Let it sit at room temperature for 45–60 minutes so it cooks evenly.
- Make the herb butter. Mash the softened butter with the minced garlic, rosemary, thyme, and parsley. Shape into a log in plastic wrap and chill until firm, then slice into medallions.
- Sear hot. Heat a large cast-iron skillet over high heat until smoking. Add the oil and sear the steak 4–5 minutes per side until deeply browned with a golden crust. Sear the fat cap edge for 1–2 minutes too.
- Butter-baste. Reduce the heat to medium. Add 2 tbsp of the herb butter and tilt the pan, spooning the foaming butter over the steak for 2–3 minutes. Cook to your preferred doneness — 125–130°F internal for medium-rare.
- Rest. Transfer to a cutting board and rest 10–15 minutes so the juices redistribute.
- Serve. Slice against the grain, crown the slices with melting herb-butter medallions, and finish with flaky sea salt.
Tips
- A meat thermometer is the only reliable way to nail doneness on a thick cut like this.
- Room-temperature steak sears more evenly than fridge-cold steak — don’t skip the rest.
- Let the pan get genuinely smoking hot before the steak goes in for the best crust.
- Save the bone — it’s incredible gnawed on or used to flavor a stock.
Nutrition
Estimated per serving (recipe makes 2 servings): ~650 calories, ~55g protein, ~46g fat, ~2g carbs. Values are estimates computed from USDA reference data, not lab-tested.
Backyard feast or quiet date night — how do you serve your tomahawk? Follow @osamashealthyrecipes on Instagram for the reel and more easy recipes.
