Skip the steakhouse bill and bring the fine dining experience home with this Tomahawk Ribeye Steak recipe . Thick-cut, grass-fed beef is seasoned generously, pan-seared to perfection, and finished in the oven for that iconic crust and juicy center. A little butter, a touch of Pluck seasoning, and a proper rest take this already impressive cut of meat to the next level. Whether it’s a celebratory dinner or a weekend indulgence, this tomahawk ribeye is a recipe you’ll come back to again and again.
5 min
30 min
4
Main Course
Ingredients
- 1 grass-fed, grass-finished tomahawk ribeye, about 35-45 oz, at least 2.5 inches thick
- 2 tbsp. Pluck seasoning, of choice
- 2 tbsp. fresh cracked Himalayan salt
- 1.5 tbsp. fresh cracked black pepper
- 1.5 tbsp. avocado oil
- 2 tbsp. grass-fed butter
Directions
Step 1
Step 2
Preheat the oven to 475-500 degrees F.
Step 3
Liberally season both sides of the steak.
Step 4
After the meat has been seasoned, heat a large, heavy bottom sauté or cast-iron pan until lightly smoking (roughly 3-5 minutes on high- depending on if using gas or electric).
Step 5
Turn the heat off and add avocado oil to evenly coat pan.
Step 6
Gently place steak in the pan and return heat to medium-high.
Step 7
Sear for roughly 8 minutes. Add butter and flip the steak and sear for another 8 minutes, or so.
Step 8
Turn the heat off and place steak on a sheet tray.
Step 9
Bake in the oven for 10 minutes.
Step 10
Let rest for 10 minutes before serving.
NOTE:
I know this goes against common sense in how you’ve cooked a steak before, but leaving the steak uncovered for a couple days in the fridge prior to cooking will give you that steakhouse flavor and char.
Don’t be afraid to coat the meat in seasoning. Remember this is a big chunk of steak.
I would also suggest sprinkling Pluck seasoning on after the steak has been cut for added flavor.
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