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Raw marbled tomahawk steak with a long frenched rib bone on a dark board with a knife and rosemary
Chef Emma

Reverse Sear Tomahawk Steak

A dry-brined tomahawk ribeye roasted low at 250°F, then seared in a smoking-hot cast iron skillet and basted with garlic herb butter.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Dry brine (optional, 1 to 24 hours) 12 hours
Total Time 13 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tomahawk steak 2 to 2½ lb, about 2 inches thick
  • 2-2½ tsp kosher salt about 1 tsp per lb
  • 1-2 tsp coarse black pepper
  • 1 tsp garlic powder optional
  • 1 tbsp avocado or canola oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic smashed
  • 3-4 sprigs fresh thyme and rosemary
  • flaky salt for serving

Equipment

  • Rimmed baking sheet with wire rack
  • 12-inch cast-iron skillet
  • Probe or instant-read thermometer
  • Carving knife

Method
 

  1. Pat the steak dry and salt all sides. Refrigerate uncovered on a rack 12 to 24 hours (at least 1 hour).
  2. Heat the oven to 250°F (120°C). Season with pepper and garlic powder. Wrap the bone in foil if you like.
  3. Roast on the rack until the thickest part reads 115 to 120°F for medium-rare, about 50 to 70 minutes.
  4. Heat a cast iron skillet over high heat until it just smokes. Add the oil and sear the steak 1½ to 2 minutes per side, plus 30 to 60 seconds on the fat edge.
  5. Lower the heat to medium, add the butter, garlic and herbs and baste the steak for 1 minute. Pull at 125 to 130°F for medium-rare.
  6. Rest 5 to 10 minutes. Cut the meat off the bone, slice against the grain, sprinkle with flaky salt and spoon the butter over.

Notes

Grill: cook on the cool side of a two-zone fire (225 to 275°F) to 115 to 120°F, then sear 2 minutes per side over direct heat. The USDA safe minimum for beef steaks is 145°F with a 3-minute rest. Refrigerate leftovers within 2 hours; eat within 3 to 4 days. Calories are an estimate per serving (1/4) from USDA FoodData Central values.