Spicy Garlic Tomahawk Beef Steak
Spicy Garlic Butter Steak is the ultimate restaurant-quality dinner you can make at home. Using the easy reverse-sear method, this recipe guarantees a perfectly cooked center every time. Finished with a rich, chili-infused garlic butter that melts over the crispy, salty crust.
Ingredients
Steak
- 1 tomahawk ribeye steak 2.5–3.5 lb, about 2 inches thick
- 1 ½ teaspoons kosher salt plus more as needed
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ¼ to ½ teaspoon cayenne pepper to taste
- 1 teaspoon brown sugar optional
- 1 tablespoon neutral oil avocado, canola, vegetable
Spicy garlic butter
- 4 tablespoons unsalted butter
- 3 garlic cloves minced very fine
- ½ teaspoon red pepper flakes or a pinch of cayenne
- 1 tablespoon chopped parsley optional
- 1 teaspoon lemon juice optional
Instructions
- Pat the steak dry. Season with kosher salt on both sides. For best results, refrigerate uncovered 8–24 hours, then bring to cool room temperature for 30–45 minutes before cooking.
- Mix pepper, garlic powder, paprika, chili powder, onion powder, cayenne, and brown sugar (optional). Rub steak with oil, then press seasoning blend onto both sides.
- Preheat oven to 250°F. Place steak on a wire rack over a baking sheet. Cook until internal temp reaches 110°F (rare), 115°F (medium-rare), or 125°F (medium).
- Rest steak 10 minutes while heating a cast iron skillet over high heat. Add a small drizzle of oil.
- Sear steak 1–2 minutes per side until deeply browned. Sear edges 30–45 seconds.
- Lower heat to medium. Add butter. When melted and foamy, add minced garlic and red pepper flakes. Baste steak for 30–60 seconds. Turn off heat, stir in parsley and lemon juice if using.
- Rest steak 10–15 minutes. Remove meat from bone, slice against the grain, and spoon spicy garlic butter over the slices.
Notes
USDA recommends 145°F with a 3-minute rest for whole cuts of beef. Choose doneness based on your comfort level.
If the rub looks like it’s getting too dark during searing, lower the heat slightly and keep the sear brief.
Add garlic only after searing, when the pan heat drops, so it stays fragrant and mellow.
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