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Perfect Reverse Sear Tomahawk Steak Recipe for Easy Restaurant Flavor

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This reverse sear tomahawk steak recipe delivers juicy, evenly cooked steak with a perfect crust, bringing restaurant-quality flavor to your kitchen with a simple and rewarding technique.

Ingredients

Scale
  • 1 tomahawk steak (about 2 to 2.5 pounds / 900 to 1150 grams), bone-in ribeye with a long rib bone
  • Kosher salt, generous amount for seasoning (coarse flakes preferred)
  • Freshly ground black pepper, freshly cracked
  • Neutral oil (canola or grapeseed), high smoke point for searing
  • 2 tablespoons unsalted butter for basting during sear
  • 2 to 3 fresh garlic cloves, crushed (optional but recommended)
  • Fresh rosemary or thyme sprigs, a few for basting aromatics

Instructions

  1. Preheat your oven to 250°F (120°C).
  2. Pat the tomahawk steak dry with paper towels to remove moisture.
  3. Generously season all sides of the steak with kosher salt and freshly ground black pepper. For deeper flavor, season at least 40 minutes ahead or overnight in the fridge.
  4. Place a wire rack on a rimmed baking sheet and lay the steak on the rack to allow even air circulation.
  5. Insert a meat thermometer probe into the thickest part of the steak, avoiding the bone.
  6. Roast the steak in the oven until the internal temperature reaches 110°F (43°C) for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, about 45 to 60 minutes depending on thickness.
  7. While the steak roasts, heat a cast iron skillet over high heat until smoking hot.
  8. Remove the steak from the oven and immediately transfer it to the hot skillet.
  9. Add 1 tablespoon of neutral oil, 2 tablespoons of butter, crushed garlic cloves, and herb sprigs to the skillet.
  10. Sear the steak for about 1.5 to 2 minutes per side, spooning melted butter and aromatics over the meat to create a deep brown crust.
  11. Transfer the steak to a cutting board and tent loosely with foil. Rest for 10 to 15 minutes to allow juices to redistribute.
  12. Slice the steak thickly against the grain and serve immediately.

Notes

Use a steak at least 1.5 inches thick for best results. Seasoning ahead of time enhances flavor. Resting the steak after searing is critical to keep it juicy. If you don’t have a wire rack, place steak on thickly sliced onions or par-cooked vegetables. For dairy-free, substitute butter with plant-based alternative or omit it. Avoid overcrowding the pan during sear to maintain crust quality.

Nutrition

Keywords: reverse sear, tomahawk steak, steak recipe, cast iron skillet, restaurant flavor, juicy steak, steak crust, easy steak recipe

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