Print

Perfect Reverse-Seared Tomahawk Ribeye with Blue Cheese Butter

reverse-seared tomahawk ribeye - featured image
Print Recipe

A juicy, tender tomahawk ribeye steak cooked using the reverse-sear method and topped with a rich, creamy blue cheese butter. Perfect for special occasions and steak lovers seeking a flavorful, impressive meal.

Ingredients

Scale
  • 1 tomahawk ribeye steak (about 2 to 2.5 pounds / 900–1100 grams), well-marbled and at room temperature
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 tablespoons olive oil or avocado oil
  • 4 tablespoons unsalted butter, softened
  • 2 ounces blue cheese, crumbled (Roquefort or Gorgonzola)
  • 1 teaspoon fresh lemon juice
  • 1 small garlic clove, minced (optional)
  • Freshly ground black pepper (a pinch, to taste)
  • 1 tablespoon finely chopped fresh parsley (optional)

Instructions

  1. Bring the tomahawk ribeye to room temperature by letting it sit on the counter for about 30 minutes.
  2. Preheat your oven to 275°F (135°C).
  3. Pat the steak dry with paper towels and generously season both sides with kosher salt and freshly ground black pepper.
  4. Place the steak on a wire rack over a rimmed baking sheet to allow even air circulation.
  5. Insert an instant-read thermometer probe into the thickest part of the steak and roast in the oven until it reaches an internal temperature of 110°F (43°C) for medium-rare, about 30-40 minutes depending on thickness.
  6. While the steak roasts, prepare the blue cheese butter by mixing softened butter, crumbled blue cheese, lemon juice, minced garlic, pepper, and parsley in a bowl until creamy. Set aside or chill briefly.
  7. Heat a cast iron skillet over high heat until it starts to smoke lightly, then add the olive oil and swirl to coat the pan.
  8. Sear the steak in the hot skillet for 1.5 to 2 minutes on each side, including the edges, using tongs to hold and sear the fat cap until golden and crisp.
  9. Remove the steak and check the internal temperature; it should be about 125°F (52°C) for medium-rare. Adjust if you prefer medium (130-135°F).
  10. Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute. Slather the top with a generous dollop of blue cheese butter while resting.
  11. Slice the steak against the grain into thick slices and serve immediately with any leftover blue cheese butter on the side.

Notes

Do not skip bringing the steak to room temperature for even cooking. Use a thermometer to avoid guesswork. Pat the steak dry before seasoning to ensure a good crust. Sear fat edges for added flavor. Rest the steak for 10 minutes before slicing to keep it juicy. Prepare blue cheese butter ahead if desired and keep chilled until use.

Nutrition

Keywords: tomahawk ribeye, reverse sear, blue cheese butter, steak recipe, juicy steak, backyard grilling, special occasion steak

Find it online: https://cooksyla.com/perfect-reverse-seared-tomahawk-ribeye-with-blue-cheese-butter-recipe-for-juicy-steak-lovers/