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Spicy Garlic Tomahawk Steak Recipe

Reverse Sear Tomahawk Steak is the secret to restaurant quality beef at home. This method uses a low oven temp and a cast iron skillet finish to ensure edge-to-edge pink perfection with zero gray band. We top it with a homemade spicy garlic butter that melts into the crust while it rests. It is easier than you think to cook a thick ribeye perfectly every time.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine American
Servings 3

Ingredients
  

  • 1 tomahawk ribeye steak 2 to 2½ inches thick, about 2½ to 3½ pounds
  • 1½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili flakes adjust to taste
  • ¼ to ½ teaspoon cayenne pepper optional
  • 1 tablespoon neutral oil

Spicy Garlic Butter

  • 6 tablespoons unsalted butter softened
  • 5 to 6 cloves garlic finely minced or grated
  • 1 teaspoon chili flakes
  • ½ teaspoon smoked paprika
  • 1 teaspoon Dijon mustard optional
  • 1 teaspoon Worcestershire sauce optional
  • 1 tablespoon chopped parsley optional
  • Pinch of salt

Instructions
 

  • Dry brine (recommended): Salt the steak and refrigerate uncovered on a rack for 2 hours or up to overnight.
  • Bring to temp: Set steak out at room temperature for 45 to 60 minutes. Pat dry.
  • Season: Mix pepper, paprika, chili flakes, and cayenne. Rub steak with oil, then press seasoning onto all sides.
  • Slow cook: Heat oven to 250°F. Bake steak on a rack until it reaches 110°F for medium-rare (or 120°F for medium), about 45 to 75 minutes depending on thickness.
  • Make garlic butter: Stir together butter, garlic, chili flakes, paprika, Dijon, Worcestershire, parsley, and salt. Set aside.
  • Sear: Heat a cast iron skillet over high heat until very hot. Add a little oil. Sear steak 60 to 90 seconds per side, plus edges, until browned.
  • Rest: Rest 10 to 15 minutes. Top with garlic butter while resting.
  • Slice: Remove ribeye from the bone, then slice against the grain. Spoon melted butter and juices over the top before serving.

Notes

  • Use a thermometer. Tomahawks are thick and timing varies.
  • Keep garlic out of the high-heat sear to avoid bitterness.
  • If the crust needs more color, sear a bit longer, but don’t skip the rest time.