Ultimate Tomahawk Steak Board with Garlic-Herb Butter
A show-stopping tomahawk steak, reverse-seared to perfection and served on a wooden board with a rich garlic-herb butter sauce. Ideal for special occasions or gourmet dinners at home.
Ingredients
For the Steak:
- 1 tomahawk ribeye steak (2.5–3 lbs, bone-in)
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp olive oil
For the Board Sauce:
- 2 tbsp softened butter
- 2 tbsp fig preserves (or honey)
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- 1 clove garlic, minced
- 1 tbsp red wine vinegar
- 1 tbsp Dijon mustard
Instructions
- Prep the Steak: Pat dry and season generously with salt and pepper. Let rest at room temperature for 1 hour.Reverse Sear: Roast in a 275°F (135°C) oven for 50 minutes or until internal temp reaches 120°F (49°C).Make Board Sauce: Mix butter, fig preserves, herbs, garlic, vinegar, and mustard on a wooden board.Sear: Grill or pan-sear the steak at 400°F (200°C) for 4–6 minutes per side until crust forms.Rest & Serve: Place steak on the sauced board, cover loosely with foil, and rest for 10–15 minutes. Slice against the grain and toss in the sauce.
Notes
- For a smokier flavor, use cherrywood pellets on a grill .
- Substitute blue cheese for fig preserves in the board sauce for a tangy twist .