Description
A majestic tomahawk ribeye steak, dry-aged for maximum flavor, with a perfect salt crust and smoky char from the grill. Reverse-seared to juicy medium-rare perfection with an irresistible herb butter finish.
Ingredients
Scale
- 1 tomahawk ribeye steak (2.5–3 inches thick, about 2–3 lbs)
- 2 tbsp coarse sea salt
- 1 tbsp freshly cracked black pepper
- 3 tbsp high-smoke-point oil (avocado or grapeseed)
- 4 tbsp (56g) unsalted butter
- 4 garlic cloves, crushed
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- Optional: 1 tsp smoked paprika for rub
Instructions
- Dry brine: 24 hours before cooking, pat steak dry and season generously with salt. Place on wire rack in fridge uncovered.
- Preheat oven to 275°F (135°C). Insert probe thermometer into thickest part of steak (avoiding bone).
- Slow roast: Cook until internal temperature reaches 115°F (46°C) for rare or 125°F (52°C) for medium-rare (about 45-60 minutes).
- Sear: Heat grill or cast iron to 500°F (260°C). Pat steak dry, rub with oil, and season with pepper. Sear 2-3 minutes per side, including edges.
- Baste: In last minute, add butter, garlic, and herbs. Spoon bubbling butter over steak continuously.
- Rest: Transfer to wire rack, tent loosely with foil, and rest 15 minutes (internal temp will rise 5-10°F).
- Serve: Carve off bone, slice against the grain, and serve with accumulated juices.
Notes
- Ask butcher for USDA Prime grade with good marbling
- For dry-aged flavor: extend fridge time to 3 days (change paper towels daily)
- Reverse sear works equally well with oven + cast iron combo
- Let steak sit at room temperature 1 hour before roasting for even cooking
- Save the bone for making rich beef stock
- Prep Time: 24 hours (dry brining)
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Reverse Sear
- Cuisine: American Steakhouse
Nutrition
- Serving Size: 1/3 of steak (with butter)
- Calories: 850
- Sugar: 0g
- Sodium: 1200mg
- Fat: 68g
- Saturated Fat: 28g
- Unsaturated Fat: 32g
- Trans Fat: 3g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 58g
- Cholesterol: 230mg