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Perfect Reverse-Sear Tomahawk Ribeye Recipe with Herb Butter and Wood Smoke Tips

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This recipe teaches you how to cook a tomahawk ribeye steak using the reverse-sear method with wood smoke and herb butter for a tender, juicy interior and a caramelized crust.

Ingredients

  • Tomahawk Ribeye: Approximately 2 to 2.5 pounds (900 to 1150 grams), bone-in, well-marbled (USDA Choice or Prime)
  • Coarse Kosher Salt: For dry brining and seasoning
  • Freshly Ground Black Pepper: To taste
  • Unsalted Butter: 4 tablespoons (about 60 grams), softened, for herb butter
  • Fresh Herbs: 1 tablespoon each of chopped rosemary and thyme
  • Garlic: 2 cloves, minced
  • Olive Oil: 1 tablespoon, preferably extra virgin
  • Wood Chips for Smoking: Hickory or oak, soaked for at least 30 minutes

Instructions

  1. Pat your tomahawk ribeye dry with paper towels. Generously season all sides with coarse kosher salt. Place the steak on a wire rack set over a baking sheet and refrigerate uncovered for 2 to 4 hours.
  2. Soak your wood chips for at least 30 minutes. Set up your smoker or grill for indirect heat at a steady 225°F (107°C). Arrange coals or burners so the steak won’t be over direct flames if using a grill.
  3. Place the tomahawk on the indirect heat side and insert a meat thermometer probe into the thickest part of the meat, not touching bone. Smoke until the internal temperature reaches 115°F (46°C) for rare or 120°F (49°C) for medium-rare, about 45 to 60 minutes.
  4. While the steak smokes, combine softened butter, minced garlic, rosemary, and thyme in a bowl. Mix well and set aside at room temperature.
  5. Preheat your cast iron skillet or grill grate to about 500°F (260°C) or more for a quick, intense sear.
  6. Brush the steak lightly with olive oil, then place it on the hot skillet or grill grate. Sear for about 1.5 to 2 minutes per side, including edges, turning as needed. The internal temperature should rise to about 130°F (54°C) for medium-rare.
  7. Transfer the steak to a cutting board and tent loosely with foil. Let rest for 10 minutes to redistribute juices. Spoon the herb butter over the steak while resting so it melts luxuriously.
  8. Cut against the grain in thick slices and serve immediately.

Notes

Do not rush the resting period to ensure juicy results. Keep a spray bottle of water handy to manage flare-ups during searing. Use a reliable meat thermometer for perfect doneness. If no smoker is available, use a two-zone charcoal grill with soaked wood chips in a foil pouch. For dairy-free herb butter, substitute butter with coconut oil or an olive oil herb drizzle.

Nutrition

Keywords: tomahawk ribeye, reverse sear, steak recipe, herb butter, wood smoke, grilling, barbecue, cast iron skillet

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