Reverse-Seared Tomahawk Ribeye with Garlic-Thyme Butter

Steps

1. Step 1

   Pat the steak completely dry with paper towels. Season it all over, including the edges, with the 2 tsp kosher salt and 1 tsp black pepper. Set it on a rack over a plate or small sheet pan and refrigerate, uncovered, at least 45 minutes and ideally overnight (up to 24 hours). This dry brine seasons the meat and dries the surface so it browns hard later.

   8 hr, hands-off

   • 1 tomahawk ribeye, about 2 1/2 lb and 2 inches thick
   • 2 tsp kosher salt
   • 1 tsp coarsely ground black pepper
2. Step 2

   Make the butter: mash the softened butter with the garlic, thyme, 1/2 tsp salt and 1/4 tsp pepper in a small bowl until evenly mixed. Scrape it onto a sheet of plastic wrap or parchment, roll into a log about 1 1/2 inches thick, twist the ends and chill until firm, at least 30 minutes. (It keeps a week in the fridge.)

   30 min

   • the rest of the unsalted butter (8 tbsp)
   • 2 cloves garlic
   • 1 tbsp fresh thyme leaves
   • 1/2 tsp kosher salt
   • 1/4 tsp black pepper
3. Step 3

   Take the steak out of the fridge and heat the oven to 250°F with a rack in the middle. Leave the steak on its rack and sheet pan.

   250°F

4. Step 4

   Roast the steak until an instant-read thermometer pushed into the thickest part, away from the bone, reads 118–120°F for medium-rare. On a 2-inch tomahawk this takes about 50–70 minutes, but go by the thermometer, not the clock: start checking at 45 minutes.

   1 hr, hands-off · 250°F

   • 1 tomahawk ribeye, about 2 1/2 lb and 2 inches thick
5. Step 5

   Move the steak to a cutting board and let it sit while you heat the pan. Set a large cast-iron skillet over high heat and let it get ripping hot, 4–5 minutes, until a drop of water vanishes instantly. Turn on your hood fan or open a window.

   5 min

6. Step 6

   Add the oil to the pan and swirl. Lay the steak in and sear without moving it for 60–90 seconds, until deeply browned, then flip and sear the other side 60–90 seconds. Use tongs to stand the steak on its fatty edge for 30 seconds or so to crisp it. Total time in the pan should stay under 4 minutes so the inside stays rosy.

   4 min

   • 1 tomahawk ribeye, about 2 1/2 lb and 2 inches thick
   • 1 tbsp neutral oil, such as grapeseed or canola
7. Step 7

   Move the steak to the cutting board, top with 2–3 rounds (about 3 tbsp) of the garlic-thyme butter and rest 10 minutes. The center will climb to about 130°F as the butter melts over it.

   10 min, hands-off

   • 1 tomahawk ribeye, about 2 1/2 lb and 2 inches thick
   • 3 tbsp unsalted butter (8 tbsp)
8. Step 8

   Cut the meat off the bone in one piece, then slice it against the grain about 1/2 inch thick. Fan the slices out, spoon the buttery juices from the board back over them, add another round of butter if you like and finish with flaky sea salt.

   • 1 tomahawk ribeye, about 2 1/2 lb and 2 inches thick
   • flaky sea salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026