🧂 Ingredients

• 1 Tomahawk Ribeye Steak (2–2.5 inches thick, about 2.5–3 lbs)
• kosher salt
• freshly cracked black pepper
• 2 tbsp neutral oil with high smoke point (grapeseed, avocado, or canola)
• 4 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 3 tbsp unsalted butter

📖 Instructions

🥩 Prep the Steak
Let the steak sit at room temperature for 1 hour before cooking.
Generously season both sides with kosher salt and cracked black pepper.

Method 1: Reverse Sear (Oven + Pan)
🔥 Low & Slow in the Oven
Preheat oven to 250°F (120°C).
Place the steak on a wire rack over a baking sheet.
Cook until internal temperature reaches 115°F (for medium-rare), about 40–60 minutes depending on thickness.

🧈 Sear It Hot
Heat oil in a cast iron skillet over high heat.
Sear steak for 1–2 minutes per side, including edges, until a deep brown crust forms.
In the last minute, add butter, garlic, rosemary, and thyme — then baste constantly.

🍽️ Rest and Serve
Let the steak rest 10–15 minutes. Slice along the bone, then slice across the grain.

Method 2: Grill (Charcoal or Gas)
🔥 Preheat the Grill
Set up for two-zone heat (high heat on one side, low/indirect heat on the other).

⏱️ Indirect Cooking First
Cook steak on indirect heat, flipping occasionally, until internal temp hits ~115°F.

🍖 Sear Over High Heat
Move steak to direct heat and sear 1–2 minutes per side until crusty.

🧈 Butter Baste (Optional)
For extra richness, sear in a cast iron skillet on the grill with butter, garlic & herbs.

🍷 Serving Suggestions:
Pair with creamy mashed potatoes, grilled asparagus, or chimichurri.
Wine: A bold Cabernet Sauvignon, Malbec, or Syrah.