Perfectly Seared Tomahawk Ribeye Steak Tips, FAQ & printable recipe

Tips for success

If the steak is particularly thick, feel free to sear the sides of the steak as well, ensuring every inch of the surface is covered. This consistent searing creates a balanced flavor profile that permeates the crust and enhances the natural taste of the beef.

If the steak is exceptionally thick, it may require a quick finish in a hot oven after searing to reach the desired internal temperature. Simply move the skillet into a preheated 400°F (200°C) oven after the initial sear and butter-basting.

Monitor the internal temperature closely, as the meat will continue to cook quickly in the ambient heat of the oven, and always verify with an instant-read thermometer before removing it.

Variations

• Garlic Herb Butter: Infuse the butter with two cloves of smashed garlic and a sprig of fresh rosemary during the basting phase. This adds an aromatic, herbal depth that pairs beautifully with the savory crust of the ribeye.
• Compound Butter: Top the finished steak with a dollop of herb-infused compound butter. The melting butter adds a rich, creamy finish that complements the intense beef flavor.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as it significantly alters the texture of the steak.

Reheat

Reheat gently in a pan over low heat until warmed through.

Store any leftover steak in an airtight container to prevent it from drying out. Keep it in the coldest part of the refrigerator, away from the door, to maintain its quality for up to three days.

Ensure the steak cools at room temperature for no more than 2 hours before placing it into the refrigerator to maintain food safety and texture.

While the steak is best enjoyed immediately after cooking, the butter can be portioned out ahead of time. Keep the raw steak in the refrigerator until you are ready to cook. Avoid cooking the steak fully in advance, as the texture and quality of the crust will degrade significantly upon reheating the meat.

Serving ideas

Present the steak whole on a large wooden cutting board to showcase the impressive bone and crust. Use a sharp carving knife to slice the meat against the grain into thick, uniform strips.

This method ensures that each bite is tender and easy to chew. Serve the steak immediately while the crust is still crisp and the interior is warm, perhaps accompanied by simple roasted vegetables or a fresh green salad.

For a more formal presentation, arrange the sliced steak on individual plates, drizzling any remaining pan juices over the top to add extra moisture and flavor.

The visual appeal of the charred bone paired with the vibrant pink center makes this an ideal centerpiece for any celebratory meal or dinner party.

Frequently asked questions

Recipe card

Perfectly Seared Tomahawk Ribeye Steak

Prep 10 minCook 15 minRest 10 minTotal 35 minServes 2

Ingredients

• 1 lb tomahawk ribeye steak
• 2 tbsp unsalted butter

Instructions

1. Remove the steak from the refrigerator thirty minutes before cooking. Pat the meat completely dry with paper towels to ensure a superior sear.
2. Heat a heavy-duty skillet or grill over high heat until it is smoking hot. Place the steak in the center and sear undisturbed for several minutes until a dark, crisp crust develops. Flip the steak and sear the other side until the internal temperature reaches 145°F (63°C). Let the meat rest at least 3 minutes.
3. Lower the heat slightly and add the butter to the pan. Once melted and bubbling, spoon the hot butter over the steak repeatedly for sixty seconds to enhance the flavor. Remove the steak from the heat and let it rest on a warm plate for at least 10 minutes before slicing against the grain.

Contains: milk

Estimated nutrition per serving

Calories

650

Protein

45 g

Carbohydrates

0 g

Fat

52 g

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