Tomahawk Steak with Garlic & Herb Butter
Today, we’re diving into a tomahawk steak with garlic & herb butter recipe. We’ll use the reverse sear method to keep the steak juicy, and fresh garlic and herbs from our garden to make a delicious garlic herb butter to top the steak. This is a perfect dinner dish for a relaxed weekend night or special occasion.
What is a Tomahawk Steak?
A tomahawk steak is a specific cut of beef that is sure to wow your guests. Here’s what makes it special:
- Bone-in Ribeye: This steak is a bone-in ribeye with at least 5 inches of rib bone left on. The long bone makes it look like a Native American tomahawk axe, which is where it gets its name.
- Flavor and Marbling: The tomahawk steak has great marbling, making it very tasty and juicy. The bone is thought to add extra flavor while cooking.
- Impressive Presentation: Its striking appearance makes it a perfect centerpiece for any dinner. It’s great for special occasions or when you want to impress your guests.
Why Use the Reverse Sear Method for Tomahawk Steak with Garlic & Herb Butter?
The reverse sear method is a game changer for steak enthusiasts. This technique involves slow-cooking the steak at a low temperature before searing it over high heat. Here’s why it’s a good approach for tomahawk steak:
- Even Cooking: Low-temperature baking ensures that the steak is cooked uniformly throughout, avoiding a raw center and an overcooked exterior.
- Juicier Steak: Slowly baking the steak to temperature preserves more of its natural juices, resulting in a tender and juicy bite.
- Perfect Crust: The final high-heat sear creates an appealing and tasty crust without overcooking the inside.
- Reduced Smoke: The reverse sear significantly reduces the smoke from the high-heat searing process, making cleanup easier and minimizing smoke in the house.
Side Dishes to Complete Tomahawk Steak with Garlic & Herb Butter
If you would like to have side dish to complete a tomahawk steak with needs some great side dishes. Here are a few ideas:
- Garlic Mashed Potatoes: These are creamy and rich, and they go really well with the garlic herb butter on the steak.
- Grilled Asparagus: Lightly charred and seasoned with olive oil and sea salt, they add a fresh and crunchy touch.
- Red Wine: A full-bodied red wine, like Cabernet Sauvignon or Malbec, matches perfectly with the steak’s rich flavors.
Conclusion
Tomahawk steak with garlic & herb butter is a perfect dish for any special occasion or a relaxed weekend night. The combination of the reverse sear method and fresh, aromatic garlic herb butter ensures every bite is juicy and flavorful. Enjoy this delightful dish with your loved ones and make your meal a memorable one!
Tomahawk Steak with Garlic & Herb Butter
Today, we're preparing a delicious Tomahawk Steak with Garlic and Herb Butter. To keep the steak juicy, we'll reverse sear it, then prepare a delicious butter with fresh garlic and herbs for the top. This recipe is ideal for a casual weekend dinner or a major event.
Equipment
- 1 Cast Iron Pan
Ingredients
- 1 tomahawk steak
- 1 tablespoon thyme
- 1 tablespoon oregano
- 1 tablespoon Italian parsley
- 2 tablespoon minced garlic
- 2 sticks of butter
Instructions
- Gather all the ingredients.
- Preparing the Garlic & Herb Butter: Finely chop 1 tablespoon each of thyme, oregano, and Italian parsley. Mince 2 tablespoons of garlic. Set aside.
- Make the Butter: Use a skillet or microwave to soften the butter. In a small bowl, combine the softened 2 sticks of butter, minced garlic, and chopped herbs. Mix well until everything is evenly distributed. You can form the butter into a log, wrap it in plastic wrap, and refrigerate for at least 10 minutes until you're ready to use it.
- Preheat Your Oven: Set your oven to 225°F. This low temperature will ensure a gentle and even cook for your steak.
- Preparing the Tomahawk Steak: Pat the tomahawk steak dry with paper towels. Season generously with oil, salt, and pepper on both sides.
- Reverse Sear Method: Place the steak on a wire rack set over a baking sheet. Roast in the preheated oven until the internal temperature reaches 120°F (49°C) for medium-rare, which should take about 45-60 minutes.
- Prepare for Searing: Once the steak has reached the desired temperature, remove it from the oven and let it rest for a few minutes. This resting period is crucial to allow the juices to redistribute.
- Sear the Steak:Heat a cast-iron skillet over high heat. Add oil with a high smoke point, such as avocado or grapeseed oil. When the skillet is smoking hot, sear the steak for 1-2 minutes on each side (including the edges) until a beautiful crust forms.
- Top with Garlic & Herb Butter: Once the steak is seared to perfection, immediately top it with generous slices of your garlic herb butter before removing it from the cast iron pan. The heat from the steak and pan will melt the butter, creating a sauce. Then place the steak on a cutting board.
- Slice and Serve: Let the steak rest for a few minutes to allow the butter to melt and the juices to settle. Slice the steak against the grain and serve with your favorite sides.
Video
Notes
- Room Temperature: Let the steak come to room temperature before cooking. This ensures even cooking throughout.
- Resting Time: Always let your steak rest after cooking. This allows the juices to redistribute, making for a juicier bite.
- Quality Ingredients: Use the freshest herbs and high-quality butter for the best flavor. Freshly minced garlic and garden herbs make a significant difference.
- Watch for Shimmering: When it starts to shimmer or develop a slight ripple effect, it means the oil is hot and ready for searing the steak.