Garlic Herb Butter Tomahawk Steak for a Perfectly Juicy Finish Tips, FAQ & printable recipe

Tips for success

To ensure the best crust, always pat the steak very dry with paper towels before adding salt. Moisture on the surface of the meat is the enemy of a good sear, as it creates steam rather than browning. If you are using a very thick tomahawk, consider using a reverse sear method: start the steak in a low-temperature oven until the internal temperature is near 120°F (49°C), then finish it in a screaming hot cast iron skillet for the final crust.

The quality of the butter makes a significant difference in the final flavor of the dish. Use a high-fat European-style butter if possible, as it has less water content and will foam more effectively during the basting process.

If the butter starts to darken too quickly, remove the pan from the heat source momentarily to cool it down before continuing the basting. Always use fresh herbs, as dried herbs can burn quickly in the hot fat and provide a gritty texture to the final dish.

Variations

• Peppercorn Crust: Press cracked black and pink peppercorns into the surface of the steak before searing for a bold, spicy, and crunchy texture that complements the rich beef flavor.
• Chili Garlic Butter: Add a teaspoon of red chili flakes to the butter during the basting phase to introduce a subtle, warming heat that cuts through the richness of the steak.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Not recommended for best quality, but can be frozen for up to 1 month.

Reheat

Gently reheat in a skillet over low heat with a small amount of butter until just warmed through.

Store any leftover cooked steak in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, store the steak in larger, unsliced portions rather than pre-slicing it, as this helps prevent the meat from drying out.

When ready to store, ensure the meat has cooled to room temperature, but do not leave it out for more than 2 hours to prevent bacterial growth before placing it in the coldest part of the refrigerator.

While the steak is best served immediately, you can prepare the herb butter compound in advance by mixing softened butter with minced garlic and herbs, then rolling it into a log and chilling it until needed. This can be done up to two days before cooking. The steak itself should be seasoned just before cooking to prevent the salt from drawing out too much moisture from the surface, which would interfere with achieving a perfect, crispy sear.

Serving ideas

For a classic presentation, serve the tomahawk steak whole on a large wooden board, allowing guests to admire the bone before carving it tableside. Accompany the steak with simple, complementary sides such as roasted seasonal vegetables, a fresh arugula salad with lemon vinaigrette, or creamy mashed potatoes.

The richness of the garlic herb butter pairs exceptionally well with these lighter sides, creating a balanced and satisfying meal that highlights the quality of the beef.

When serving, slice the steak across the grain into thick, even strips. This technique shortens the muscle fibers and makes the meat easier to chew and more enjoyable to eat. Arrange the slices on a warmed platter to keep the meat from cooling too quickly.

Drizzle any remaining butter from the pan over the sliced meat just before serving to add an extra layer of flavor and moisture. Ensure every guest receives a portion of the crust to fully experience the flavor.

Frequently asked questions

Recipe card

Garlic Herb Butter Tomahawk Steak for a Perfectly Juicy Finish

Prep 10 minCook 20 minRest 10 minTotal 40 minServes 2

Ingredients

• 1 lb tomahawk steak, bone-in
• 1 tsp kosher salt and black pepper
• 4 tbsp unsalted butter
• 3 cloves garlic, smashed
• 2 sprigs fresh herbs

Instructions

1. Generously season the tomahawk steak on all sides with kosher salt and black pepper. Heat a heavy cast iron skillet over high heat until smoking hot. Carefully place the steak in the pan to develop a deep, dark crust on both sides, ensuring the fat cap is rendered properly.
2. Reduce the heat to medium. Add the unsalted butter, smashed garlic, and herb sprigs to the skillet. Once the butter is melted and foaming, tilt the pan slightly and continuously spoon the hot, aromatic butter over the steak until it reaches 145°F (63°C). Remove from heat and let it rest for at least 3 minutes.
3. Transfer the steak to a wooden cutting board. Let the meat rest for at least 10 minutes to allow the juices to redistribute throughout the muscle fibers. Slice the steak against the grain into thick pieces and serve immediately while hot.

Contains: milk

Estimated nutrition per serving

Calories

650

Protein

45 g

Carbohydrates

1 g

Fat

52 g

Fiber

0 g

Sugar

0 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.