Steakhouse flavor, backyard simplicity — this Juicy Tomahawk Ribeye Steak sears up with a deeply caramelized crust and a tender, pink interior that melts in every bite. A hard sear plus a rest in foaming butter is all it takes to turn this showpiece cut into the best steak you’ve ever made at home.
Ingredients
- 1 tomahawk ribeye steak (2 to 2.5 lb, 1.5-2 inches thick)
- 2 tbsp coarse kosher salt
- 1 tbsp freshly cracked black pepper
- 1 tbsp avocado oil or vegetable oil
- 4 tbsp unsalted butter
- 4 garlic cloves, smashed
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Flaky sea salt, for finishing
Instructions
- Bring to room temperature: Take the steak out of the fridge 45-60 minutes before cooking and pat it very dry with paper towels. Season generously all over with kosher salt and black pepper.
- Heat the pan: Heat a heavy cast-iron skillet or griddle over high heat until smoking. Add the oil — it should shimmer immediately.
- Sear hard: Lay the steak in the pan and sear 3-4 minutes per side, pressing gently, until a deep caramelized crust forms. Sear the bone-side edge for 1 minute too.
- Baste in butter: Reduce heat to medium. Add butter, garlic, thyme, and rosemary. Tilt the pan and spoon the foaming butter over the steak for 2-3 minutes until it reaches your preferred doneness (130°F for medium-rare).
- Rest: Transfer to a cutting board and rest 10 minutes — this keeps every drop of juice inside.
- Slice and serve: Slice against the grain, sprinkle with flaky sea salt, and spoon over a little of the herb butter from the pan.
Pro tip: Dry steak = better crust. Pat the surface bone-dry before it hits the pan; moisture is the enemy of caramelization.
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Estimated nutrition per serving: 620 calories, 52g protein, 2g carbs, 45g fat.
