This is a meat lover’s dream. The tomahawk is an impressive piece of meat and when cooked in a skillet first to create the most flavorsome crust then finished in the oven to cook all the way through, the result is a melt in your mouth butter like piece of meat.
Thyme and Rosemary Ribeyes
There’s something special about cooking a beautiful steak at home, especially when it’s packed with flavour and finished with love. The thyme and rosemary butter takes this ribeye to the next level.
Equipment
- Oven-safe skillet
- Spoon
- Meat Thermometer optional
Ingredients
- 2 large bone-in ribeye steaks
- 1 tbsp olive oil
- Salt and freshly cracked black pepper to taste
- 2 tbsp unsalted butter
- 2–3 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
- Sea salt for serving
Instructions
- Preheat the oven to 400°F / 200°C
- Heat the oil in a large skillet. Season the meat on both sides with salt and pepper.
- Once the oil is hot, add in the meat and allow to cook without moving for 4-5 minutes until a lovely dark crust has formed then flip to cook on the other side
- Add in the butter and rosemary and thyme and reduce the heat to medium.
- Baste the meat with the herby butter whilst it cooks on the other side.
- Remove the meat once cooked according to your preference of rare, medium or well done and set aside to rest for at least five minutes.
- Slice and then serve on a platter sprinkled with sea salt.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.
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