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Perfect Tomahawk Ribeye Guide Easy Juicy Tender Steak Recipe

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A detailed guide to cooking a juicy, tender tomahawk ribeye steak with a perfect crust using stovetop searing and oven finishing. Ideal for steak lovers seeking an impressive yet easy recipe.

Ingredients

Scale
  • 1 tomahawk ribeye steak (about 2–2.5 lbs / 900–1150 g), 2 inches thick or more
  • 1 tbsp coarse kosher salt (about 15 g)
  • 1 tsp freshly ground black pepper (about 5 g)
  • 3 tbsp unsalted butter (about 45 g)
  • 3 fresh garlic cloves, smashed
  • 2–3 sprigs fresh thyme
  • 2–3 sprigs fresh rosemary
  • 1–2 tbsp neutral oil with high smoke point (grapeseed or avocado oil, about 15–30 ml)
  • Optional: sea salt flakes for finishing
  • Optional: mustard or Worcestershire sauce for light brush before searing

Instructions

  1. Bring the tomahawk ribeye steak to room temperature for 30-45 minutes.
  2. Season generously with coarse kosher salt and freshly ground black pepper on all sides, including the bone. Optionally brush lightly with mustard or Worcestershire sauce.
  3. Preheat oven to 375°F (190°C). Heat a heavy-bottomed skillet or cast iron pan over medium-high heat until smoking hot. Add neutral oil and swirl to coat.
  4. Sear the steak for 3-4 minutes per side, developing a deep golden-brown crust. Use tongs to sear edges, especially around the bone.
  5. Reduce heat to medium. Add butter, smashed garlic cloves, and fresh herbs to the pan. Tilt pan and spoon melted butter over the steak repeatedly for about 2 minutes to baste.
  6. Transfer the skillet with the steak to the preheated oven. Roast for 10-15 minutes until internal temperature reaches 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
  7. Remove steak from oven and tent loosely with aluminum foil. Rest for 10 minutes to allow juices to redistribute.
  8. Slice against the grain and serve. Optionally sprinkle with sea salt flakes.

Notes

Bring steak to room temperature before cooking for even doneness. Use high heat for searing to develop a crust. Baste with butter and herbs for added flavor and moisture. Rest steak for 10 minutes before slicing to retain juices. For thicker steaks over 2.5 inches, add extra oven time and monitor temperature closely. Avoid piercing steak multiple times with thermometer to prevent juice loss. For dairy-free, substitute butter with ghee or plant-based alternatives. Optional finishing with sea salt flakes enhances texture and flavor.

Nutrition

Keywords: tomahawk ribeye, steak recipe, juicy steak, tender steak, stovetop steak, cast iron steak, easy steak recipe, herb butter steak

Find it online: https://milaspoon.com/perfect-tomahawk-ribeye-guide-easy-juicy-tender-steak-recipe/