Herb Butter Tomahawk Ribeye Steak

A tomahawk ribeye is the kind of steak that makes dinner feel like an event. It’s big, dramatic, and beautiful, but the best part is still that first tender, buttery bite.

This version is seared until a deep crust forms, then basted with melted butter, smashed garlic, rosemary, and thyme. The smell alone is enough to bring everyone into the kitchen. It’s perfect for a special weekend meal, a cozy dinner for two, or any night when you want to cook something memorable.

Ingredients

1 large tomahawk ribeye steak, 2 to 3 pounds
2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, smashed
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 tablespoon coarse sea salt
1 teaspoon cracked black pepper
1 teaspoon smoked paprika
Fresh parsley, chopped, for garnish

Instructions

Take the tomahawk steak out of the refrigerator 30 to 40 minutes before cooking. Letting it sit at room temperature helps it cook more evenly.

Rub the steak all over with olive oil. Season both sides generously with coarse sea salt, cracked black pepper, and smoked paprika.

Heat a cast-iron skillet or grill over high heat until very hot.

Place the steak in the pan or on the grill. Sear for 4 to 5 minutes per side, until a rich, dark crust forms. Sear the edges too, so every side gets flavor.

Lower the heat slightly. Add the butter, smashed garlic, rosemary, and thyme to the pan.

As the butter melts, spoon it over the steak again and again for 2 to 3 minutes. The herbs will sizzle, the garlic will soften, and the steak will soak up all that buttery flavor.

Keep cooking until the steak reaches your preferred doneness: 125°F for rare, 135°F for medium-rare, or 145°F for medium.

Transfer the steak to a cutting board and let it rest for 10 minutes. This keeps the juices inside where they belong.

Slice the steak against the grain, garnish with fresh parsley and flaky sea salt, and serve warm.

Presentation

Serve the sliced tomahawk on a large wooden board or platter with the bone still attached for a dramatic look.

Drizzle a little herb butter over the slices, then scatter fresh parsley and flaky salt on top. Roasted potatoes, grilled vegetables, or a crisp green salad make beautiful sides.