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Makes

4 servings

Ingredients

For the Tomahawk Ribeye Steak:

  • 1 2-2.5 lb Tomahawk Ribeye Steak, about 2 inches thick
  • 2 cloves garlic minced
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh thyme finely chopped
  • 2 tablespoons coarse sea salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter softened

For the Melted Herb Butter:

  • ½ cup 1 stick unsalted butter
  • 1 tablespoon fresh parsley finely chopped
  • 1 tablespoon fresh chives finely chopped
  • 1 clove garlic minced
  • ½ teaspoon lemon zest
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  • Remove the Tomahawk Ribeye Steak from the refrigerator and let it sit at room temperature for about 1 hour before cooking. This helps to ensure even cooking throughout the steak.
  • Preheat your oven to 400°F (204°C).
  • In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, sea salt, and black pepper. Add the olive oil and softened butter, and mix well to form a paste.
  • Pat the Tomahawk Ribeye Steak dry with paper towels. Rub the herb and seasoning paste evenly over the entire surface of the steak, including the sides.
  • Heat a large, oven-safe skillet or grill pan over medium-high heat. Sear the steak for about 2-3 minutes per side, until a nice crust forms.
  • Transfer the skillet with the seared steak to the preheated oven. Roast for about 15-20 minutes, or until the internal temperature reaches 120-125°F (49-52°C) for medium-rare or 130-135°F (54-57°C) for medium. To ensure accurate temperature readings, use a meat thermometer and insert it into the thickest part of the steak without touching the bone.
  • While the steak is cooking, prepare the melted herb butter. In a small saucepan, melt 1/2 cup (1 stick) of unsalted butter over low heat. Add the chopped parsley, chopped chives, minced garlic, lemon zest, sea salt, and black pepper to the melted butter. Stir to combine and cook for 1-2 minutes, just until the flavors meld. Transfer the melted herb butter to a small side dish for serving.
  • Once the desired internal temperature is reached, remove the Tomahawk Ribeye Steak from the oven and let it rest on a cutting board, tented with aluminum foil, for about 10 minutes. This allows the juices to redistribute within the meat, ensuring a tender and juicy steak.
  • After the resting period, slice the steak against the grain into desired thickness. Serve with the side dish of melted herb butter for dipping and your favorite side dishes. Enjoy your delicious Tomahawk Ribeye Steak with Melted Herb Butter!