Reverse-Seared Charcoal Tomahawk Ribeye With Garlic-Herb Butter

Quick Recipe Version (TL;DR)

• Yield: 3 servings
• Prep Time: 15 minutes (plus 45 minutes to salt and air-dry)
• Cook Time: 1 hour 15 minutes
• Total Time: 2 hours 15 minutes

Quick Ingredients

• 1 tomahawk ribeye steak (2.5 to 3.0 lb / 1.1 to 1.4 kg, about 2 inches thick)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tsp neutral oil (optional, for searing)
• 6 tbsp unsalted butter, softened
• 2 garlic cloves, finely grated or minced
• 1 tbsp finely chopped parsley
• 1 tsp chopped thyme leaves
• 1 tsp finely chopped rosemary
• 1 tsp lemon zest
• 1/4 tsp kosher salt (for butter)
• Flaky salt, to finish (about 1/2 tsp)

Do This

• 1) Salt the tomahawk with 2 tsp kosher salt; refrigerate uncovered 45 minutes, then pepper it.
• 2) Build a two-zone charcoal fire: one side medium-low (indirect), one side blazing hot (direct). Target 225 to 250°F on the indirect side.
• 3) Cook steak over indirect heat, lid closed, until internal temp hits 115°F (about 45 to 70 minutes).
• 4) Rest 10 minutes while you stoke the coals; aim for 600 to 700°F over the hot side.
• 5) Sear hard over direct heat 60 to 90 seconds per side, plus 20 to 30 seconds on edges, until internal temp reaches 128 to 130°F for medium-rare.
• 6) Top with garlic-herb butter; rest 10 minutes. Finish with flaky salt, slice, and serve.

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Why You’ll Love This Recipe

• Reverse-searing gives you evenly pink, juicy meat from edge to edge.
• Charcoal adds a deep, steakhouse-style smokiness you cannot fake indoors.
• The final hot sear delivers a crackly crust without overcooking the center.
• Garlic-herb butter melts into the slices for an easy, luxurious finish.

Grocery List

• Produce: garlic (2 cloves), fresh parsley, fresh thyme, fresh rosemary, 1 lemon (for zest)
• Dairy: unsalted butter
• Pantry: kosher salt, flaky salt, freshly ground black pepper, neutral oil (canola/avocado; optional)

Full Ingredients

For the Tomahawk

• 1 tomahawk ribeye steak (2.5 to 3.0 lb / 1.1 to 1.4 kg, about 2 inches thick)
• 2 tsp kosher salt (for seasoning the steak)
• 1 tsp freshly ground black pepper
• 2 tsp neutral oil (optional, for a slightly faster, more even sear)
• Flaky salt, to finish (about 1/2 tsp, or to taste)

Garlic-Herb Butter

• 6 tbsp (85 g) unsalted butter, softened to room temperature
• 2 garlic cloves, finely grated or minced (about 2 tsp)
• 1 tbsp finely chopped fresh parsley
• 1 tsp chopped fresh thyme leaves
• 1 tsp finely chopped fresh rosemary
• 1 tsp finely grated lemon zest
• 1/4 tsp kosher salt

Optional for Serving

• Extra chopped parsley or thyme (1 tbsp) for garnish
• Lemon wedges

Step-by-Step Instructions

Step 1: Salt the steak and let the surface dry

Pat the tomahawk ribeye dry with paper towels. Season all over with 2 tsp kosher salt, including the sides.

Place the steak on a rack set over a sheet pan (or on a plate) and refrigerate uncovered for 45 minutes. This short dry-brine helps the salt penetrate while drying the surface so you get a better crust. After 45 minutes, season with 1 tsp black pepper all over.

Step 2: Make the garlic-herb butter

In a small bowl, mix together 6 tbsp softened unsalted butter, 2 tsp grated/minced garlic, 1 tbsp parsley, 1 tsp thyme, 1 tsp rosemary, 1 tsp lemon zest, and 1/4 tsp kosher salt.

Scoop the butter onto a piece of parchment paper or plastic wrap and shape it into a small log (or simply keep it in a bowl). Refrigerate until you are ready to serve.

Step 3: Build a two-zone charcoal fire (indirect plus screaming-hot sear zone)

Light charcoal in a chimney starter. When the coals are mostly covered in gray ash, pour them onto one side of your charcoal grill to create a two-zone fire: a hot pile for direct searing and a cooler, coal-free (or low-coal) zone for indirect cooking.

Cover the grill with the vents partially open and stabilize the indirect side to 225 to 250°F (107 to 121°C). If you have a grill thermometer, measure at the grate level on the indirect side.

Step 4: Cook gently over indirect heat until 115°F

Place the steak on the indirect side of the grill (not directly over the coals), with the lid closed.

Cook until the internal temperature at the thickest center reads 115°F (46°C) for a medium-rare finish after searing. This typically takes 45 to 70 minutes, depending on thickness, starting temperature of the steak, and how steady your grill runs.

Use an instant-read thermometer and check in multiple spots, avoiding the bone and large pockets of fat.

Step 5: Rest briefly and get the coals extremely hot

Move the steak to a cutting board and rest for 10 minutes. This short rest helps keep the interior steady while you prep for the sear.

Meanwhile, open the grill vents to increase airflow and add a small handful of lit coals if needed. You want the direct side very hot: aim for 600 to 700°F (315 to 371°C) at the grate.

Step 6: Sear hard for a crackly crust (finish at 128 to 130°F)

If using oil, lightly brush the steak with 2 tsp neutral oil (or oil the grate). Place the steak directly over the hottest coals and sear for 60 to 90 seconds per side, lid open, until a deep brown crust forms.

Use tongs to sear the edges, too, for 20 to 30 seconds per edge, especially the fat cap.

Check internal temperature. Pull the steak when it reaches 128 to 130°F (53 to 54°C) for medium-rare. (For medium, pull at 135°F / 57°C.)

Step 7: Butter, finish with flaky salt, and slice

Transfer the steak to a cutting board and immediately top with 2 to 3 tbsp of the garlic-herb butter (more if you like). Let it rest for 10 minutes so the butter melts and the juices redistribute.

Finish with flaky salt (about 1/2 tsp) over the top. Slice the steak off the bone, then slice against the grain into 1/2-inch pieces. Serve with extra butter on the side.

Pro Tips

• Use temperature, not time. The 45 to 70 minute indirect cook time is a guide; always pull at 115°F before searing for medium-rare.
• Dry surface = better crust. Keep the steak uncovered in the fridge for the full 45 minutes so the exterior dries. Pat dry again if it looks damp before grilling.
• Keep the lid closed during indirect cooking. This turns your grill into an oven and helps the steak cook evenly.
• Sear fast and hot. The goal is crust in minutes, not more cooking. If flare-ups happen, shift the steak a few inches or briefly move to indirect, then continue.
• Slice after the final rest. That last 10-minute rest makes a noticeably juicier steak.

Variations

• Smokier reverse-sear: Add 1 small chunk (about 2 oz) of oak or hickory to the coals during the indirect phase for a deeper smoke note.
• Chili-lime butter: Replace lemon zest with lime zest and add 1/2 tsp crushed red pepper flakes (or 1/4 tsp cayenne) to the butter.
• Classic steakhouse butter: Skip the herbs and add 1 tsp Worcestershire sauce plus 1 tsp Dijon mustard to the softened butter.

Storage & Make-Ahead

Make-ahead: The garlic-herb butter can be made up to 5 days ahead and refrigerated. Bring to room temperature for 20 to 30 minutes so it spreads easily, or slice coins and melt them on the hot steak.

Storing leftovers: Refrigerate sliced steak in an airtight container for up to 3 days.

Reheating (best method): Warm gently in a 250°F (121°C) oven until just heated through, about 10 to 15 minutes, then quickly sear in a hot skillet for 30 to 45 seconds per side if you want to refresh the crust. Avoid microwaving if you can; it tends to toughen ribeye.

Nutrition (per serving)

Approximate, per 1 of 3 servings (includes a portion of butter): 820 calories, 1 g carbs, 55 g protein, 65 g fat, 28 g saturated fat, 900 mg sodium, 0 g fiber, 0 g sugar.