Reverse-Seared Tomahawk Steak
This recipe uses Rib beef — specifically Tomahawk Steak (30-45 oz).
Learn more about all Rib cuts and cooking methods →
Prep
10 min
Cook
1 hr
Total
1.5 hrs
The reverse sear is the best method for thick steaks like the tomahawk. By slowly bringing the interior to temperature first, then finishing with a blazing-hot sear, you get edge-to-edge medium-rare with a crust that's second to none.
What Ingredients Do You Need?
- 1 (30-40 oz) Tomahawk steak, 2+ inches thick
- 1 tbsp Kosher salt
- 2 tsp Coarsely ground pepper
- 4 tbsp Butter
- 3 sprigs each Fresh rosemary and thyme
- 4 cloves Garlic, crushed
How Do You Make Reverse-Seared Tomahawk Steak?
- 1
Season and slow-roast
Season steak generously. Place on a wire rack over a sheet pan. Roast at 250°F until internal temp reaches 115°F (about 45-60 minutes).
- 2
Rest briefly
Remove from oven and rest 10 minutes while you heat a cast-iron skillet until smoking.
- 3
Sear
Sear 90 seconds per side in the blazing-hot skillet. Add butter, herbs, and garlic. Baste for 30 seconds.
- 4
Rest and carve
Rest 10 minutes. Slice thick slabs off the bone and fan on a board. Drizzle with pan butter.
What Are the Pro Tips for This Recipe?
- 💡 A wireless probe thermometer is your best friend here — it takes the guesswork out entirely.
- 💡 The bone will be cooler than the meat, so the area near the bone will be slightly more rare.
