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Perfect Cast Iron Reverse Sear Tomahawk Steak Recipe with Blue Cheese Butter

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A step-by-step guide to cooking a perfectly cooked tomahawk steak using the reverse sear method in a cast iron skillet, finished with a rich blue cheese butter for a steakhouse-worthy meal.

Ingredients

Scale
  • 1 tomahawk steak (about 2–2.5 lbs / 900–1150 g), bone-in, well-marbled (USDA Choice or Prime recommended)
  • Coarse kosher or sea salt, for seasoning
  • Freshly ground black pepper, generous amount
  • 1 tablespoon olive oil (extra virgin preferred)
  • 4 tablespoons unsalted butter, softened
  • 2 ounces blue cheese, crumbled (about 60 g)
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, finely chopped
  • Lemon zest from 1 small lemon (optional)

Instructions

  1. Bring the tomahawk steak to room temperature by resting it on the counter for 30-40 minutes.
  2. Preheat the oven to 250°F (120°C). Place a wire rack over a baking sheet.
  3. Pat the steak dry with paper towels. Generously season all sides with kosher salt and freshly ground black pepper.
  4. Place the steak on the wire rack and bake in the oven until the internal temperature reaches about 110°F (43°C) for medium-rare, approximately 30-40 minutes. Start checking at 25 minutes.
  5. While the steak is in the oven, prepare the blue cheese butter by mixing softened butter, crumbled blue cheese, minced garlic, parsley, and lemon zest in a bowl. Chill in the refrigerator until firm.
  6. Heat a cast iron skillet on high heat until smoking hot (about 5 minutes). Add olive oil and swirl to coat.
  7. Sear the steak in the skillet for 2-3 minutes per side, turning to get a dark, caramelized crust all around, including edges near the bone.
  8. Transfer the steak to a cutting board, tent loosely with aluminum foil, and rest for 10 minutes to redistribute juices.
  9. Slice the steak against the grain and serve topped with a dollop of chilled blue cheese butter.

Notes

Use a meat thermometer to monitor internal temperature closely to avoid overcooking. Pat steak dry before seasoning for a better crust. Rest steak after searing to keep juices. Blue cheese butter can be made ahead and chilled. For dairy-free option, use plant-based butter and omit blue cheese.

Nutrition

Keywords: tomahawk steak, reverse sear, cast iron skillet, blue cheese butter, steak recipe, easy steak, special occasion steak

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