Tomahawk Ribeye with Béarnaise Sauce
Ingredients
For the Tomahawk Ribeye:
1 Tomahawk ribeye (2–2.5 lbs), bone-in, room temperature
Kosher salt and freshly cracked black pepper
2 tablespoons neutral oil (avocado or grapeseed)
3 tablespoons clarified butter
2 sprigs rosemary
2 sprigs thyme
2 cloves garlic, smashed
For the Béarnaise Sauce:
2 tablespoons white wine vinegar
2 tablespoons dry white wine
2 teaspoons minced shallot
1 tablespoon chopped fresh tarragon (divided)
3 large egg yolks
½ cup unsalted butter, melted and warm
Pinch of salt and white pepper
Optional: squeeze of lemon juice
Instructions
1. Prepare and Sear the Steak:
Pat the ribeye dry and season generously with salt and pepper on all sides.
Wrap the bone tip with foil to prevent burning.
Heat neutral oil in a large cast iron skillet over medium-high heat.
Sear the steak for 3–4 minutes per side until a deep crust forms. Don’t forget to sear the sides.
2. Oven Finish:
Preheat your oven to 400°F.
Transfer the skillet to the oven or place the steak on a rack over a sheet pan.
Roast until internal temperature reaches 120–125°F for medium-rare (about 15–20 minutes).
Remove from the oven.
3. Rest in Clarified Butter:
In a small saucepan, warm clarified butter with rosemary, thyme, and garlic.
Place the cooked steak in a shallow dish and ladle the warm herbed butter over it.
Let the steak rest in the butter for 10–15 minutes before slicing.
4. Make the Béarnaise Sauce:
In a small saucepan, combine vinegar, white wine, shallot, and half the tarragon.
Simmer until reduced by half. Strain and let cool slightly.
In a heatproof bowl over a double boiler, whisk the egg yolks with the reduction until thickened.
Slowly whisk in melted butter until emulsified and smooth.
Stir in remaining tarragon, and season with salt, pepper, and lemon juice if desired.
Keep warm (not hot) until ready to serve.
5. Serve:
Slice the steak and plate with a drizzle of Béarnaise sauce or serve the sauce on the side.
Spoon some of the herbed butter over the steak for extra richness.
Garnish with fresh tarragon or chive blossoms, if desired.
Wine Pairing
2017 Caymus Special Selection Cabernet Sauvignon – Napa Valley
This bold and expressive Napa Cabernet is a perfect match for the richness of the tomahawk and the herbal depth of the Béarnaise. Expect deep black cherry, cassis, cocoa, and sweet tobacco on the palate, with velvety tannins and a long, structured finish.
Serving Tip:
Decant the wine for 30–60 minutes and serve at 60–65°F in a wide Bordeaux-style glass.