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Reverse-Seared Tomahawk Ribeye Recipe with Herb Butter for Memorial Day

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This reverse-seared tomahawk ribeye recipe features slow roasting for even cooking and a final hot sear for a perfect crust, topped with a flavorful compound herb butter. Ideal for Memorial Day celebrations, it delivers juicy, tender steak with fresh herb notes.

Ingredients

  • Tomahawk ribeye steak (about 2.5 to 3 pounds / 1.1 to 1.4 kg)
  • Kosher salt (2 teaspoons)
  • Freshly ground black pepper (1 teaspoon)
  • Olive oil (2 tablespoons)
  • Unsalted butter (½ cup / 115g, softened)
  • Fresh parsley (2 tablespoons, finely chopped)
  • Fresh thyme leaves (1 tablespoon)
  • Fresh rosemary (1 teaspoon, finely chopped)
  • Garlic (2 cloves, minced)
  • Fresh lemon juice (1 teaspoon)
  • Salt and pepper (to taste)

Instructions

  1. Preheat your oven to 250°F (120°C). Pat the tomahawk ribeye dry with paper towels. Generously season all sides with kosher salt and black pepper. Drizzle olive oil over the steak and rub it in evenly. Let it rest at room temperature for about 30 minutes while your oven heats up.
  2. Place the steak on an oven-safe wire rack set over a baking sheet. Insert your instant-read thermometer into the thickest part of the meat, avoiding the bone. Roast in the oven until the internal temperature reaches 115°F (46°C) for medium-rare, about 45-60 minutes depending on thickness.
  3. While the steak roasts, mix softened butter with parsley, thyme, rosemary, minced garlic, lemon juice, salt, and pepper in a small bowl. Taste and adjust seasoning. Transfer the butter to plastic wrap, roll into a log, and chill if you have time. If not, leave it at room temperature until the steak is ready.
  4. Once the steak hits 115°F, heat your cast iron skillet over high heat until smoking hot. Add a small drizzle of olive oil to the pan. Carefully place the steak in the skillet and sear for about 2-3 minutes per side, including the edges, until a deep brown crust forms. Use tongs to hold the bone and sear the sides too.
  5. Transfer the steak to a cutting board. Tent loosely with foil and let it rest for 10 minutes. Slice against the grain into thick slices. Top each with a pat of your compound herb butter and serve.

Notes

Pat the steak dry thoroughly before seasoning to ensure a good crust. Use a meat thermometer to avoid overcooking. Let the steak rest at room temperature before roasting. Make the compound herb butter a day ahead for best flavor. If you don’t have a wire rack, improvise with crumpled foil or sliced vegetables to elevate the steak. For a smoky crust, finish searing on a hot grill instead of a skillet.

Nutrition

Keywords: tomahawk ribeye, reverse sear, herb butter, Memorial Day steak, grilled steak, compound butter, steak recipe

Find it online: https://novanosh.com/reverse-seared-tomahawk-ribeye-recipe-with-herb-butter-for-memorial-day/