Garlic Butter Tomahawk Steak is a rich, juicy, restaurant-style steak recipe made with a thick bone-in ribeye, garlic butter, fresh rosemary, black pepper, salt, and a beautiful seared crust. It is bold, buttery, tender, and perfect for anyone who loves a steakhouse-style dinner at home.
This steak is impressive because of its long bone, thick cut, and deep golden-brown crust. The outside becomes caramelized and flavorful, while the inside stays juicy and tender when cooked properly. A spoonful of melted garlic butter over the top adds richness, and fresh rosemary gives the steak a warm aromatic finish.
This recipe is perfect for special dinners, weekend grilling, holidays, date nights, Father’s Day meals, or anytime you want a dramatic steak centerpiece that looks amazing on a cutting board.
Recipe Overview
| Detail | Information |
|---|---|
| Recipe Name | Garlic Butter Tomahawk Steak |
| Prep Time | 15 minutes |
| Rest Time Before Cooking | 30–45 minutes |
| Cook Time | 25–35 minutes |
| Rest Time After Cooking | 10–15 minutes |
| Total Time | About 1 hour 30 minutes |
| Servings | 2–4 |
| Main Ingredients | Tomahawk steak, garlic, butter, rosemary |
| Best Served With | Mashed potatoes, roasted vegetables, salad, garlic bread |
Why You’ll Love This Recipe
This tomahawk steak is juicy, flavorful, and impressive.
You will love it because it is:
Restaurant-style
Perfect for special occasions
Juicy and tender
Full of garlic butter flavor
Beautiful for serving
Simple but impressive
Great for grilling or pan-searing
Rich and satisfying
Perfect with classic steak sides
The best part is the crust. A hot pan or grill creates a dark golden sear, while butter, garlic, and rosemary add a rich steakhouse aroma.
Ingredients
For the Steak
| Ingredient | Amount |
|---|---|
| Tomahawk steak | 1 large, about 2–3 lb |
| Kosher salt | 2 teaspoons |
| Black pepper | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Smoked paprika | 1/2 teaspoon |
| Olive oil | 2 tablespoons |
For the Garlic Butter
| Ingredient | Amount |
|---|---|
| Butter | 4 tablespoons |
| Garlic cloves, smashed | 4 |
| Fresh rosemary sprigs | 2 |
| Fresh thyme sprigs | 2, optional |
| Lemon juice | 1 teaspoon, optional |
| Flaky salt | For finishing |
Optional For Serving
| Ingredient | Use |
|---|---|
| Extra melted garlic butter | Drizzle over slices |
| Rosemary | Garnish |
| Roasted garlic | Serve on side |
| Steak sauce | Optional |
| Horseradish cream | Classic pairing |
Instructions
Step 1: Bring the Steak to Room Temperature
Remove the tomahawk steak from the refrigerator 30–45 minutes before cooking.
This helps the steak cook more evenly.
Pat the steak very dry with paper towels. A dry surface is important because moisture prevents a strong sear.
Step 2: Season the Steak
Rub the steak with olive oil.
Season generously on all sides with salt, black pepper, garlic powder, and smoked paprika.
Do not forget the edges because a tomahawk steak is thick and needs seasoning all around.
Let the steak sit while the grill or skillet heats.
Step 3: Preheat the Pan or Grill
For a skillet method, heat a cast iron skillet over high heat until very hot.
For a grill method, preheat the grill to high heat.
The cooking surface must be hot enough to create a deep brown crust.
A thick steak needs strong heat at the beginning for color and flavor.
Step 4: Sear the Steak
Place the steak on the hot skillet or grill.
Sear for 3–4 minutes on one side without moving it.
Flip and sear the other side for another 3–4 minutes.
Sear the fat edge for 1–2 minutes if possible.
The outside should become dark golden, glossy, and slightly charred around the edges.
Step 5: Lower the Heat and Continue Cooking
After searing, reduce the heat to medium-low.
If using a skillet, you can finish the steak in the oven at 375°F / 190°C.
If using a grill, move the steak to indirect heat.
Cook until the steak reaches your preferred doneness.
Approximate internal temperatures:
| Doneness | Internal Temperature |
|---|---|
| Rare | 120–125°F |
| Medium rare | 130–135°F |
| Medium | 140–145°F |
| Medium well | 150–155°F |
| Well done | 160°F+ |
For the juiciest result, medium rare or medium is best.
Use a meat thermometer because tomahawk steaks are thick and can be hard to judge by appearance alone.
Step 6: Add Garlic Butter
During the last few minutes of cooking, add butter, smashed garlic, rosemary, and thyme to the skillet.
Tilt the skillet slightly and spoon the melted butter over the steak repeatedly.
This is called basting, and it gives the steak a rich buttery flavor.
If grilling, melt butter with garlic and rosemary separately, then brush it over the steak near the end.
Step 7: Rest the Steak
Remove the steak from the heat and place it on a cutting board.
Loosely cover with foil.
Let it rest for 10–15 minutes.
Resting is very important because it keeps the juices inside the meat. If you cut the steak immediately, the juices can run out and the steak may become dry.
Step 8: Slice and Serve
Slice the steak against the grain.
Arrange the slices on a plate or cutting board.
Spoon extra garlic butter over the top.
Sprinkle with flaky salt and fresh herbs.
Serve immediately while warm and juicy.
How to Get the Best Steakhouse Crust
The key to a beautiful crust is dry meat, high heat, and patience.
Pat the steak dry before seasoning.
Use a hot cast iron skillet or hot grill.
Do not move the steak too much while it sears.
Let the first side develop a crust before flipping.
A little oil helps with browning, and butter should be added later so it does not burn too early.
Best Cooking Method
There are two great ways to cook a tomahawk steak.
Cast Iron Method
This gives a strong crust and allows you to baste the steak with garlic butter.
Grill Method
This gives smoky flavor and beautiful charred edges.
Both methods work well. The most important thing is to finish the steak gently after searing so the inside cooks evenly.
Reverse Sear Method
For extra control, you can use the reverse sear method.
First, cook the steak slowly in the oven at 250°F / 120°C until it reaches about 10–15 degrees below your final temperature.
Then sear it in a very hot skillet or on a hot grill for 1–2 minutes per side.
This method gives a very even center and a strong crust.
Best Seasonings for Tomahawk Steak
A good tomahawk steak does not need complicated seasoning.
Simple seasoning works best:
Salt
Black pepper
Garlic powder
Smoked paprika
Rosemary
Thyme
Butter
Garlic
The beef is already rich, so the goal is to enhance the flavor without covering it.
What to Serve With Garlic Butter Tomahawk Steak
This steak pairs beautifully with classic steakhouse sides.
Great serving ideas include:
Mashed potatoes
Roasted potatoes
Garlic butter mushrooms
Grilled asparagus
Creamed spinach
Roasted carrots
Caesar salad
Mac and cheese
Garlic bread
Green beans
Rice pilaf
For a complete steakhouse-style dinner, serve it with mashed potatoes, roasted vegetables, and extra garlic butter.
Sauce Ideas
This steak is delicious with garlic butter alone, but you can also serve it with:
Peppercorn sauce
Mushroom gravy
Garlic cream sauce
Chimichurri
Steak sauce
Horseradish cream
Blue cheese sauce
If the steak is very rich, a fresh sauce like chimichurri or lemon herb butter can balance the flavor.
Helpful Tips
Use a meat thermometer for accuracy.
Let the steak rest before slicing.
Season generously because the cut is thick.
Sear on high heat for a strong crust.
Finish on lower heat so the inside cooks evenly.
Add butter near the end to prevent burning.
Slice against the grain for tenderness.
Serve immediately for the best texture.
Recipe Variations
Cajun Tomahawk Steak
Season with Cajun spices, garlic, butter, and parsley.
Herb Butter Tomahawk Steak
Use butter mixed with rosemary, thyme, parsley, and garlic.
Pepper Crusted Tomahawk Steak
Coat the steak with cracked black pepper before searing.
Grilled Tomahawk Steak
Cook over charcoal or gas grill for smoky flavor.
Garlic Parmesan Steak
Finish with garlic butter and grated Parmesan.
Spicy Honey Garlic Steak
Brush with a small amount of spicy honey garlic glaze near the end.
Make-Ahead Instructions
You can season the steak a few hours ahead.
Place it uncovered in the refrigerator after seasoning. This helps dry the surface and improves the crust.
Remove it from the refrigerator before cooking so it can come closer to room temperature.
Garlic butter can also be made ahead and kept in the refrigerator until ready to use.
Storage
Let leftover steak cool completely.
Store slices in an airtight container in the refrigerator for up to 3 days.
Keep any extra garlic butter or pan juices with the steak to help it stay moist.
Reheating
Reheat gently so the steak does not overcook.
Place slices in a skillet over low heat with a little butter.
Warm just until heated through.
You can also reheat in the oven at 300°F / 150°C covered with foil.
Avoid microwaving too long because it can make steak tough.
Freezing
Cooked steak can be frozen, but it tastes best fresh.
To freeze, wrap slices tightly and place in a freezer-safe bag.
Freeze for up to 2 months.
Thaw in the refrigerator before reheating gently.
Common Mistakes to Avoid
Cooking Straight From the Fridge
Cold steak can cook unevenly. Let it sit out before cooking.
Not Drying the Steak
Moisture prevents a strong crust.
Using Low Heat for the Sear
The pan or grill must be hot for browning.
Adding Butter Too Early
Butter can burn over high heat. Add it near the end.
Skipping the Rest Time
Resting keeps the steak juicy.
Slicing With the Grain
Slice against the grain for more tender bites.
Nutrition Estimate
Nutrition will vary depending on steak size and serving amount.
| Serving | Estimated Amount |
|---|---|
| Calories | 520–850 |
| Protein | 45–70 g |
| Carbohydrates | 0–4 g |
| Fat | 38–68 g |
| Sugar | 0–1 g |
| Serving Size | 1 portion |
Frequently Asked Questions
What is a tomahawk steak?
A tomahawk steak is a thick bone-in ribeye steak with a long rib bone attached.
Can I cook it in a pan?
Yes. A cast iron skillet works very well, especially if you finish the steak in the oven.
Can I grill it?
Yes. Grilling gives great flavor and a beautiful char.
How do I know when it is done?
Use a meat thermometer and check the thickest part of the steak.
What temperature is best?
Medium rare at 130–135°F is popular, but cook it to your preferred doneness.
Do I need to marinate it?
No. A good tomahawk steak only needs salt, pepper, garlic, herbs, and butter.
Can I use another steak cut?
Yes. Ribeye, porterhouse, T-bone, or thick strip steak can be used.
Why is my steak tough?
It may be overcooked, sliced with the grain, or not rested before slicing.
What butter is best?
Unsalted butter is best because you can control the salt level.
What herbs go best?
Rosemary, thyme, parsley, and garlic are classic with steak.
Final Thoughts
Garlic Butter Tomahawk Steak is juicy, rich, buttery, and impressive. The thick bone-in steak, golden crust, melted garlic butter, rosemary, and tender center make this recipe perfect for special dinners and steakhouse-style meals at home.
Serve it hot with mashed potatoes, vegetables, salad, or garlic bread, and enjoy a bold steak recipe that looks beautiful, tastes rich, and feels truly satisfying.