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Perfect Reverse Sear Tomahawk Steak Recipe with Herb Compound Butter

reverse sear tomahawk steak - featured image
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A steakhouse-worthy tomahawk steak cooked using the reverse sear method, topped with a rich herb compound butter for a juicy, flavorful crust and tender interior.

Ingredients

  • Tomahawk Steak (2-3 pounds, at least 2 inches thick)
  • Kosher or sea salt
  • Freshly ground black pepper
  • Vegetable oil (or high smoke-point oil like canola or grapeseed)
  • Unsalted butter (1/2 cup / 115 grams, softened)
  • Fresh rosemary (1 tablespoon, finely chopped)
  • Fresh thyme (1 tablespoon, finely chopped)
  • Flat-leaf parsley (1 tablespoon, finely chopped)
  • Garlic (2 cloves, minced)
  • Lemon zest (from 1 lemon)
  • Optional: pinch of smoked paprika or chili flakes

Instructions

  1. Preheat your oven to 225°F (107°C).
  2. Season the steak generously on all sides with kosher salt and freshly ground black pepper.
  3. Place the steak on a wire rack set over a rimmed baking sheet.
  4. Insert a meat thermometer probe into the thickest part of the steak, avoiding the bone.
  5. Roast in the oven until the internal temperature reaches about 120°F (49°C) for medium-rare, approximately 40-50 minutes.
  6. While the steak roasts, prepare the herb compound butter by mixing softened unsalted butter with minced garlic, chopped rosemary, thyme, parsley, lemon zest, and a pinch of salt and pepper. Roll into a log shape using plastic wrap or parchment paper and chill until firm.
  7. Remove the steak from the oven and let it rest for 10 minutes.
  8. Heat a cast iron skillet over high heat and add a tablespoon of vegetable oil.
  9. When the oil is shimmering and slightly smoking, sear the steak for 1-2 minutes per side, including the edges, using tongs to hold the steak upright on its edges for even searing.
  10. Remove the steak from the pan and place it on a cutting board.
  11. Top immediately with slices of the chilled herb compound butter so it melts slowly over the hot meat.
  12. Slice against the grain and serve immediately.

Notes

Patience is key during the slow roasting stage to avoid overcooking. Use a reliable meat thermometer for best results. Dry the steak before searing for a better crust. Sear steaks one at a time to avoid crowding the pan. Rest the steak after cooking to keep it juicy. If compound butter is too soft to slice, chill in the freezer for 10 minutes.

Nutrition

Keywords: tomahawk steak, reverse sear, herb compound butter, steak recipe, steakhouse steak, easy steak recipe, cast iron steak, juicy steak

Find it online: https://norasfoods.com/perfect-reverse-sear-tomahawk-steak-recipe-with-herb-compound-butter-easy-step-by-step-guide/