Garlic Herb Reverse-Seared Tomahawk Ribeye

Preparation

1. 1Remove the Tomahawk ribeye from the refrigerator at least 1-2 hours before cooking to bring it closer to room temperature. Pat it thoroughly dry with paper towels.
2. 2Season the entire surface of the steak generously with kosher salt and freshly ground black pepper. Ensure good coverage.

Reverse-Searing

1. 1Preheat your oven to 250°F (120°C). Place the seasoned Tomahawk ribeye on a wire rack set inside a rimmed baking sheet.
2. 2Insert a meat thermometer into the thickest part of the steak, avoiding the bone. Cook in the oven until the internal temperature reaches 110-115°F (43-46°C) for rare, 120-125°F (49-52°C) for medium-rare, which typically takes 60-90 minutes depending on thickness.
3. 3Once the desired internal temperature is reached, remove the steak from the oven and let it rest on the wire rack for 10-15 minutes. Increase oven temperature to 450°F (230°C).

Finishing Sear

1. 1Heat a large, heavy-bottomed cast iron skillet over high heat until smoking lightly. Add the butter, smashed garlic cloves, rosemary, and thyme sprigs to the skillet.
2. 2Once the butter is melted and fragrant, carefully place the rested Tomahawk ribeye in the hot skillet. Sear for 2-3 minutes per side, basting constantly with the aromatic butter using a spoon, until a deep, crusty brown sear develops.
3. 3Use tongs to sear the edges and the fatty cap of the steak for about 30 seconds to 1 minute per side.
4. 4Remove the steak from the skillet and transfer it to a cutting board. Let it rest for another 10-15 minutes before carving. Resting allows the juices to redistribute, ensuring a tender and flavorful steak.

Serving

1. 1Carve the steak off the bone, then slice against the grain into thick pieces. Arrange on a platter and spoon any remaining herb butter from the pan over the slices. Serve immediately.