Garlic Butter Tomahawk Ribeye

Garlic Butter Tomahawk Ribeye is the ultimate steakhouse experience made at home. This thick-cut, bone-in ribeye is seasoned simply with salt, pepper, and herbs, then seared to develop a deep, flavorful crust before being finished to juicy perfection. It’s topped with rich garlic herb butter that melts into every bite, creating an incredibly tender, buttery steak with bold beefy flavor. Whether you’re celebrating a special occasion or simply treating yourself, this impressive steak is surprisingly easy to make and pairs beautifully with roasted potatoes, grilled vegetables, or a crisp salad.

Ingredients

For the Steak

• 1 Tomahawk Ribeye Steak (2½–3 lbs / 1.1–1.4 kg)
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1½ tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika (optional)

Garlic Herb Butter

• 4 tbsp unsalted butter
• 5 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme leaves
• 1 tsp lemon juice

Optional Garnish

• Fresh rosemary sprigs
• Roasted garlic
• Flaky sea salt

Instructions

1. Remove the steak from the refrigerator 45–60 minutes before cooking to bring it to room temperature.
2. Pat the steak completely dry with paper towels.
3. Rub both sides with olive oil, then season generously with salt, black pepper, garlic powder, and smoked paprika.
4. Preheat a cast-iron skillet or grill to high heat until very hot.
5. Sear the steak for 3–4 minutes per side, including the edges, until a deep golden-brown crust forms.
6. Reduce the heat to medium. Add the butter, garlic, rosemary, thyme, and parsley to the pan.
7. Tilt the pan and continuously spoon the melted garlic butter over the steak for 2–3 minutes.
8. Transfer the steak to a 400°F (200°C) oven if needed and cook until it reaches your preferred internal temperature:

• Rare: 120–125°F (49–52°C)
• Medium Rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)
• Medium Well: 150–155°F (66–68°C)

9. Remove the steak from the heat and drizzle with the remaining garlic butter.
10. Rest the steak for 10–15 minutes before slicing to keep the juices inside.
11. Slice against the grain and serve immediately with extra garlic butter on top.

Tips & Notes

• A meat thermometer is the best way to ensure perfect doneness.
• Letting the steak rest before slicing is essential for juicy results.
• Use fresh herbs whenever possible for the best flavor.
• If grilling, create a two-zone fire—sear over high heat, then finish over indirect heat.
• For an extra-crispy crust, avoid moving the steak while it sears.
• Leftovers can be refrigerated for up to 3 days and gently reheated.

Serving Suggestions

• Garlic mashed potatoes
• Roasted baby potatoes
• Grilled asparagus
• Buttered mushrooms
• Creamed spinach
• Caesar salad
• Grilled corn on the cob

Q&A

Can I cook a Tomahawk Ribeye entirely on the grill?
Yes! Sear it over direct heat, then move it to indirect heat until it reaches your desired internal temperature.

Why is resting the steak important?
Resting allows the juices to redistribute throughout the meat, making every bite tender and juicy.

Can I make the garlic butter ahead of time?
Absolutely. Mix the butter with the herbs and garlic up to 3 days in advance and refrigerate until needed.

Servings

2–4 servings

Nutrition (Approx. Per Serving)

• Calories: 760
• Protein: 52g
• Carbohydrates: 2g
• Fat: 60g
• Saturated Fat: 24g
• Cholesterol: 190mg
• Sodium: 820mg
• Fiber: 0g
• Sugar: 0g