Reverse-Seared Tomahawk Steak with Herb Butter

Why This Works for Intermittent Fasting

A tomahawk steak is one of the most satiating meals you can break a fast with. The thick ribeye cut delivers an extraordinary amount of protein and fat — exactly what your body needs after a 16–20 hour fasting window. The reverse-sear method (oven first, sear second) guarantees even cooking from edge to edge, so you get maximum tenderness with no grey band. For OMAD fasters, this is a complete meal in one plate.

Ingredients

For the steak:

• 1 tomahawk ribeye steak (approximately 1 kg / 2.2 lbs, 5–6 cm thick)
• 1 tsp fine sea salt
• 1 tsp coarse black pepper
• ½ tsp garlic powder

For the herb butter:

• 100g (7 tbsp) unsalted butter, softened
• 3 cloves garlic, finely minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh flat-leaf parsley, finely chopped
• ½ tsp flaky sea salt
• Zest of ½ lemon

Instructions

1. Remove the steak from the refrigerator at least 1 hour before cooking (2 hours is better for a thick cut). Pat completely dry with kitchen paper.

2. Season aggressively on all sides with salt, pepper, and garlic powder. Press the seasoning in.

3. Preheat your oven to 120°C (250°F). Place the steak on a wire rack set over a rimmed baking tray.

4. Insert a meat thermometer into the thickest part of the steak. Cook in the oven until the internal temperature reaches 50°C (120°F) for medium-rare. This will take approximately 45–60 minutes depending on thickness.

5. While the steak is in the oven, prepare the herb butter. Beat the softened butter with a fork until smooth. Mix in the minced garlic, rosemary, thyme, parsley, lemon zest, and flaky salt. Roll into a log using cling film and refrigerate.

6. When the steak reaches 50°C internally, remove from the oven and rest for 10 minutes. Do not skip this rest — it allows the juices to redistribute.

7. Heat a large cast-iron skillet or heavy pan over the highest heat possible until it begins to smoke. Add a small amount of ghee or beef tallow to the pan.

8. Sear the steak for 60–90 seconds per side, pressing lightly to ensure full contact. Sear the fat cap as well by holding the steak upright with tongs for 60 seconds.

9. Remove from the pan. Internal temperature should now read 55–57°C (130–135°F) for medium-rare.

10. Immediately place two thick rounds of herb butter on top of the steak and let them melt as the steak rests for a final 5 minutes.

11. Slice against the grain and serve directly from the bone or carved.

Nutrition Per Serving

Fasting Compatibility

This recipe is ideal for 16:8, 18:6, and OMAD protocols. The extremely high protein and fat content provides maximum satiety, making it an excellent meal to end a longer fast — you are unlikely to feel hungry again for many hours. Works with any carnivore or keto eating approach.

Related Recipes

• Garlic butter steak with roasted asparagus
• Ribeye steak with compound butter and asparagus
• Pan-seared duck breast with herb butter

This recipe is for informational purposes only and is not medical advice. Always consult a qualified healthcare professional before making dietary changes, especially if you have an existing health condition.