The tomahawk on a wooden board, bone pointing up like a Stone Age weapon, deep mahogany crust gleaming, herb-garlic butter melting in slow rivulets down the meat – this is Father’s Day theater at its highest. The 1.2 kg bone-in ribeye took 24 hours of dry-brining, 45 minutes in a 250 F oven, and 4 minutes in screaming-hot cast iron. Everyone at the table reacts the same way when you bring it out.
This is the reverse-sear technique applied to the steakhouse premium cut. Slow oven first (to internal 48 C / medium-rare base), then explosive sear in cast iron, then compound butter on top while the meat rests. The whole cook takes about an hour of active work but produces a result that beats any $200 steakhouse experience. The rest covers exactly why each step matters.
Quick Read — At a Glance
| Yield | 2-3 servings |
| Total time | 25 hours (24h brine + 1h cook) |
| Difficulty | Intermediate |
| Texture | Edge-to-edge medium-rare, crispy bark, melting butter |
| Critical | Internal temperature 54 C max – tomahawks are easy to overcook |
The Cut and Source
Tomahawk ribeye is the showy bone-in version of ribeye with the rib bone left long (25 cm / 10 inches) and frenched clean. 1.2-1.5 kg for 2-3 servings. Source: quality butcher (call 3 days ahead), Costco business (best value), Snake River Farms (online premium, $80-150 each). USDA Prime grade preferred; Choice acceptable.
The bone makes the steak look impressive but does little for flavor (the meat is the same as a regular ribeye). The visual theater alone justifies the cost on a special occasion like Father’s Day.
Compound Butter Strategy
Compound butter is softened butter + aromatics formed into a log and chilled. The classic herb compound for steak: 115 g butter + 3 garlic cloves + 2 tbsp fresh herbs (parsley, thyme, rosemary) + 1 tsp flaky salt + black pepper. Mix until uniform, form into 3 cm log on plastic wrap, refrigerate at least 2 hours.
Slice into 1 cm discs and place on hot steak after the sear. The butter melts into the meat fibers, basting from above. Theater plus flavor: as you cut, the butter pools in the crevices.
Ingredients
- 1 bone-in tomahawk ribeye (1.2-1.5 kg / 2.6-3.3 lb)
- 2 tbsp kosher salt (for 24h dry-brine)
- 2 tbsp neutral oil (grapeseed)
- Compound butter:
- 115 g (8 tbsp) softened unsalted butter
- 3 garlic cloves, minced
- 2 tbsp fresh herbs (parsley, thyme, rosemary)
- 1 tsp flaky sea salt
- Freshly cracked black pepper
Making It
- Dry-brine 24h. Salt all over. Wire rack uncovered in fridge.
- Compound butter. Mix butter+garlic+herbs+salt. Log on plastic wrap. Refrigerate 2+ hours.
- Temper 1 hour. Steak out of fridge before cooking. Preheat oven 120 C (250 F).
- Oven phase. On rack over sheet pan, bake to internal 48 C – about 45 min.
- Cast iron 5 min preheat. Highest heat. Should smoke when oil added.
- Sear. 60 sec per side. Hold bone-side briefly to sear edges. Internal hits 54 C.
- Compound butter top. 2 thick discs on the hot steak.
- Rest 10 min. Slice off bone, then against grain. Serve on board with juices.
Frequently Asked Questions
Why tomahawk?
Bone-in ribeye with long rib bone (25 cm) frenched clean. Stone-Age weapon look. Bone insulates and adds flavor. Father’s Day theater – audible reaction from guests.
Where to source?
Quality butcher (call 3 days ahead), Costco business, Snake River Farms online ($80-150). Plan 1.2-1.5 kg for 2-3 people.
Reverse-sear or pan-sear?
Reverse-sear unambiguously better for thick cuts. Slow oven to 48 C, then high-heat sear. Eliminates gray band of overcooked meat.
What is compound butter?
Softened butter + aromatics formed into log, chilled. Slice discs on hot steak – melts into meat fibers from above.
Sources
- Serious Eats — Reverse Sear Steak — Kenji Lopez-Alt method.
- Snake River Farms — Premium American Wagyu tomahawk source.
- USDA FoodData Central — Nutritional data.
Each serving contains roughly 785 calories, 62 g protein, 58 g fat.
Please note: Contains beef and dairy. Very high in saturated fat. Not suitable for low-fat or low-sodium diets. Consult a dietitian.
Rachel Summers
Rachel grew up in a Pacific Northwest kitchen, learning Sunday roasts from her mother and pie crust from a grandmother who never wrote a recipe down. CookingZone began as a way to save her family's cooking before it was forgotten, and grew when her cousins started sending in their own. Her work covers foundational American, Italian, French, and Mexican recipes, with an emphasis on weekend baking, comfort food, and the techniques that span both European and American home kitchens.
