Garlic Butter Tomahawk Steak Recipe

If you’re looking for an impressive steak dinner that feels like a restaurant-quality meal at home, this Garlic Butter Tomahawk Steak is the recipe to try. With its dramatic bone-in presentation, deeply browned crust, juicy center, and rich garlic butter finish, this tomahawk steak is perfect for special occasions, weekend dinners, celebrations, or any night when you want to make steak feel extra special.

The secret to a great tomahawk steak is surprisingly simple: start with a high-quality steak, season it generously, cook it to your preferred doneness, and finish it with fragrant garlic herb butter. Whether you prepare it on the grill or use a cast-iron skillet, the result is a tender, flavorful steak with an irresistible crust.

If you love garlic butter steak recipes, bone-in ribeye steak, or easy steakhouse-style dinners, save this recipe to Pinterest so you can come back to it whenever you’re craving a spectacular steak dinner.

What Is a Tomahawk Steak?

A tomahawk steak is essentially a thick-cut, bone-in ribeye steak with a long section of rib bone left intact. The extended bone gives the steak its signature dramatic appearance, making it especially popular for dinner parties and special occasions.

Because tomahawk steaks are usually much thicker than standard steaks, they benefit from a cooking method that develops a flavorful crust while allowing the center to cook evenly.

For this recipe, a combination of high-heat searing and finishing with garlic butter creates a beautifully browned exterior while keeping the inside juicy and tender.

Why You’ll Love This Garlic Butter Tomahawk Steak

There are plenty of reasons to make this impressive steak at home.

Restaurant-style flavor: A hot sear creates a deeply browned crust, while garlic butter adds richness and aroma.

Simple ingredients: You only need a handful of ingredients to create an incredible steak dinner.

Perfect for special occasions: The impressive presentation makes this recipe ideal for birthdays, anniversaries, holidays, Father’s Day, Valentine’s Day, or weekend celebrations.

Tender and juicy: Cooking a thick tomahawk steak carefully helps preserve its natural juices.

Customizable doneness: Use an instant-read thermometer to cook the steak exactly the way you like it.

Ingredients

For this Garlic Butter Tomahawk Steak, you’ll need:

• 1 tomahawk ribeye steak, approximately 2 to 2½ inches thick
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 4 tablespoons unsalted butter
• 4 garlic cloves, smashed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

For serving, you can also prepare:

• Flaky sea salt
• Freshly chopped parsley
• Lemon wedges, optional
• Roasted vegetables or potatoes

Choosing the Right Tomahawk Steak

Look for a tomahawk steak with good marbling throughout the ribeye. Marbling refers to the small streaks of fat running through the meat. As the steak cooks, this fat melts and contributes to the steak’s tenderness and flavor.

A steak that is around 2 to 2½ inches thick works particularly well because it gives you enough time to build a beautiful crust without overcooking the center.

If possible, allow the steak to sit at room temperature for about 30 to 45 minutes before cooking. This helps take the chill off the meat and can encourage more even cooking.

How to Make Garlic Butter Tomahawk Steak

1. Prepare the Steak

Remove the tomahawk steak from the refrigerator and pat it thoroughly dry with paper towels. Removing excess moisture is important because a dry surface browns much more effectively than a wet one.

Rub the steak lightly with olive oil. Season all sides generously with kosher salt, freshly ground black pepper, and smoked paprika.

Make sure to season the edges as well as the large flat surfaces.

For even better flavor, you can season the steak several hours ahead of time and refrigerate it uncovered. Bring it out before cooking and allow it to sit at room temperature before searing.

2. Preheat Your Cooking Surface

For a cast-iron skillet method, heat a large heavy skillet over medium-high to high heat until it becomes very hot.

You want the cooking surface hot enough to create an immediate sizzle when the steak touches it.

If you’re grilling the steak, preheat your grill and create a high-heat zone for searing along with a lower-temperature zone for finishing.

3. Sear the Tomahawk Steak

Place the seasoned steak carefully into the hot skillet.

Sear it for several minutes on the first side without constantly moving it. Once a deep golden-brown crust develops, flip the steak and sear the opposite side.

Don’t forget the edges. Hold the steak with tongs and carefully sear the fatty edges for additional flavor and browning.

Because tomahawk steaks are thick, searing alone may not cook the center to your preferred temperature. After developing the crust, reduce the heat and continue cooking until the desired internal temperature is reached.

4. Add the Garlic Butter

Once the steak has developed a beautiful crust, reduce the heat to medium-low and add the butter, smashed garlic cloves, rosemary, and thyme to the skillet.

As the butter melts, it becomes infused with the flavor of the garlic and herbs.

Tilt the skillet slightly and use a spoon to repeatedly drizzle the melted garlic butter over the steak.

This basting step adds an incredible layer of richness while allowing the garlic and herbs to perfume the steak.

Keep the butter moving and avoid letting the garlic burn.

5. Check the Internal Temperature

Because every tomahawk steak is different in thickness, an instant-read thermometer is the most reliable way to determine doneness.

For a steak cooked medium-rare, remove it from the heat when the internal temperature is approximately 125–130°F. The temperature will continue to rise slightly while the steak rests.

For medium, aim for approximately 135–140°F before resting.

Always insert the thermometer into the thickest part of the steak, avoiding the bone.

6. Rest the Steak

Transfer the cooked tomahawk steak to a cutting board and let it rest for about 10 to 15 minutes.

Resting allows the juices to redistribute throughout the meat rather than immediately running onto the cutting board when the steak is sliced.

For the most impressive presentation, you can serve the steak whole with the bone attached and slice it at the table.

Garlic Butter Steak Cooking Temperatures

Use an instant-read thermometer for the most consistent results.

• Rare: approximately 120–125°F
• Medium-rare: approximately 130–135°F
• Medium: approximately 135–145°F
• Medium-well: approximately 145–155°F
• Well-done: 155°F and above

For food safety, the USDA recommends cooking whole cuts of beef to a minimum internal temperature of 145°F with a three-minute rest.

If you prefer medium-rare steak, be aware that this is below the USDA’s recommended minimum temperature.

Tips for the Best Tomahawk Steak

Pat the Steak Dry

Moisture is the enemy of a good sear. Use paper towels to dry the steak thoroughly before seasoning.

Use Plenty of Heat

A properly heated skillet or grill helps create the flavorful browned crust that makes steak so delicious.

Don’t Overcrowd the Pan

A tomahawk steak is large, so use a spacious skillet that allows the steak to make full contact with the cooking surface.

Use a Meat Thermometer

Thickness varies considerably from one tomahawk steak to another. Temperature is much more reliable than cooking time.

Don’t Skip the Rest

A short resting period makes a noticeable difference in the final texture and juiciness.

Watch the Garlic

Garlic can burn quickly in a very hot pan. Add it after the initial high-heat sear and reduce the heat before basting.

What to Serve With Garlic Butter Tomahawk Steak

This steak is rich and satisfying, so it pairs beautifully with simple side dishes.

Try serving it with:

• Crispy roasted potatoes
• Creamy mashed potatoes
• Garlic Parmesan asparagus
• Roasted Brussels sprouts
• Grilled vegetables
• Creamed spinach
• Caesar salad
• Mac and cheese
• Fresh green beans
• Loaded baked potatoes

For an elegant steakhouse-inspired dinner, serve sliced tomahawk steak with crispy potatoes and a fresh green salad.

Garlic Butter Variations

The garlic butter can easily be customized.

For a herb garlic butter steak, add fresh parsley, chives, rosemary, or thyme.

For a spicy garlic butter steak, add a pinch of crushed red pepper flakes.

For a Parmesan garlic butter steak, stir finely grated Parmesan into the butter after removing the pan from direct heat.

For a lemon herb butter, add a little fresh lemon zest and a small squeeze of lemon juice.

You can also prepare compound butter ahead of time, chill it, and place a slice over the hot steak just before serving.

Can I Grill a Tomahawk Steak?

Absolutely. Tomahawk steak is excellent on the grill.

Start by searing the steak over high heat to develop a crust. Then move it to a cooler area of the grill and continue cooking until it reaches your preferred internal temperature.

For a thick steak, using indirect heat after the initial sear helps the center cook more gently.

Finish with garlic butter immediately before serving.

Can I Cook Tomahawk Steak in the Oven?

Yes. For a thick steak, you can use a reverse-sear method.

Cook the seasoned steak in a low-temperature oven until it is close to your desired internal temperature. Then transfer it to a very hot skillet to quickly develop a deeply browned crust.

Finish with garlic butter and fresh herbs.

This method is especially useful when you’re cooking a very thick tomahawk steak and want more control over the internal temperature.

How to Store Leftover Steak

If you have leftover tomahawk steak, allow it to cool and refrigerate it in an airtight container within two hours.

Properly refrigerated cooked beef is generally best enjoyed within 3 to 4 days.

For reheating, warm the steak gently rather than cooking it aggressively. A low oven or covered skillet can help prevent the meat from becoming dry.

Leftover steak can also be sliced thinly and used in steak sandwiches, salads, wraps, tacos, or steak-and-eggs breakfasts.

Frequently Asked Questions

Is tomahawk steak the same as ribeye?

A tomahawk steak is a bone-in ribeye with a long section of rib bone left attached. The main difference is the presentation and the length of the exposed bone.

How thick should a tomahawk steak be?

A steak around 2 to 2½ inches thick is ideal for this type of preparation. The thickness gives you enough time to develop a crust while keeping the interior juicy.

What butter is best for garlic butter steak?

Unsalted butter works well because you can control the amount of salt in the final dish. Add fresh garlic, rosemary, and thyme for a classic steakhouse-style flavor.

Should I season tomahawk steak overnight?

You can season the steak several hours ahead of time and refrigerate it uncovered. This allows the seasoning to penetrate the surface and can improve flavor.

How long should tomahawk steak rest?

Allow the steak to rest for about 10 to 15 minutes before slicing. This gives the juices time to redistribute.

What is the best way to cook tomahawk steak?

There isn’t one method that works for everyone. Cast-iron searing, grilling, and reverse-searing can all produce excellent results. The key is developing a flavorful crust while monitoring the internal temperature.

Recipe Card: Garlic Butter Tomahawk Steak

Prep Time: 15 minutes
Resting Time: 30–45 minutes before cooking + 10–15 minutes after cooking
Cook Time: Approximately 15–25 minutes, depending on thickness and desired doneness
Servings: 2–3
Cuisine: American
Category: Dinner, Steak

Ingredients

• 1 tomahawk ribeye steak, 2 to 2½ inches thick
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 4 tablespoons unsalted butter
• 4 garlic cloves, smashed
• 2 sprigs rosemary
• 2 sprigs thyme

Instructions

1. Remove the tomahawk steak from the refrigerator and pat it completely dry with paper towels.
2. Rub the steak with olive oil and season generously with kosher salt, black pepper, and smoked paprika.
3. Let the steak sit at room temperature for approximately 30 to 45 minutes.
4. Heat a large cast-iron skillet over high heat until very hot.
5. Place the steak in the skillet and sear until a deep brown crust develops.
6. Flip the steak and sear the other side. Carefully sear the edges as well.
7. Reduce the heat to medium-low and add butter, smashed garlic, rosemary, and thyme.
8. Once the butter melts, spoon the garlic herb butter repeatedly over the steak.
9. Continue cooking until the steak reaches your preferred internal temperature.
10. Transfer the steak to a cutting board and rest for 10 to 15 minutes.
11. Slice against the grain and spoon additional garlic butter over the top.
12. Serve immediately with your favorite steakhouse-style side dishes.

Final Thoughts

This Garlic Butter Tomahawk Steak brings steakhouse flavor straight to your kitchen with simple ingredients and a cooking method that focuses on what matters most: a deeply browned crust, juicy beef, aromatic garlic, and rich herb butter.

If you love easy steak dinners, you may also want to try our Grill Pan Honey Glazed Steak Strips for Busy Nights. It’s another flavorful beef recipe that delivers tender, savory steak with a delicious glaze and is perfect for a quick weeknight dinner.

For food safety, use an instant-read thermometer to check the internal temperature of your steak. The USDA Food Safety and Inspection Service recommends cooking whole cuts of beef to a minimum internal temperature of 145°F, followed by at least a three-minute rest. This provides a reliable reference when preparing steak at home.

Whether you’re preparing a special dinner for guests or simply want an unforgettable weekend meal, this impressive tomahawk steak recipe makes an excellent centerpiece for the table. Pair it with crispy roasted potatoes, grilled asparagus, creamy mashed potatoes, or a fresh green salad for a complete steakhouse-inspired dinner.

Save this Garlic Butter Tomahawk Steak recipe on Pinterest for your next steak night, and come back to it whenever you’re craving a juicy, restaurant-style steak with rich garlic herb butter.

Garlic Butter Tomahawk Steak Recipe

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Juicy tomahawk steak seared to perfection and finished with rich garlic herb butter, rosemary, and thyme.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 3 servings
• Category: Dinner
• Method: Pan-Seared
• Cuisine: American

Ingredients

Scale 1x2x3x

1 tomahawk ribeye steak, about 2 to 2 1/2 inches thick

2 tbsp olive oil

2 tsp kosher salt

1 tsp black pepper

1 tsp smoked paprika

4 tbsp unsalted butter

4 garlic cloves, smashed

2 sprigs fresh rosemary

2 sprigs fresh thyme

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Instructions

1. Pat steak dry and season.

2. Heat skillet until very hot.

3. Sear steak on both sides and edges.

4. Add butter, garlic, rosemary, and thyme.

5. Baste steak with garlic butter.

6. Cook to desired doneness.

7. Rest 10–15 minutes.

8. Slice and serve.

Notes

Use an instant-read thermometer for accurate doneness.

Let the steak rest before slicing.

For medium-rare, remove from heat around 125–130°F.

Serve with roasted potatoes, asparagus, or a fresh salad.