Reverse Sear Tomahawk Steak

This recipe is going to bring together two of my favorite things: reverse searing and tomahawk steaks. I'm super excited. And before we get too far - let me warn you - the hardest part about this recipe is going to be finding a pan big enough to reverse sear a tomahawk in. I had to get super creative about this (see below).

Of course, if you're grilling, this won't be a problem. More on that later.

Reverse searing a tomahawk steak is one of the best possible treatments you can give to the best possible steak. Let's walk through this so we don't mess up this premium cut of beef.

Jump to:

• Why You're Going to Love this Recipe
• Things I Tested that Didn't Work
• What Is Reverse Searing? Why Does it Work?
• Ingredients
• How to Reverse Sear a Tomahawk Steak
• Internal Tomahawk Steak Temperature Chart
• Pro Tips and Tricks
• Reverse Sear Grill Technique
• Serving Suggestions
• Wine Pairings
• Storage and Reheating
• More Awesome Steak Recipes
• 📖 Recipe

Why You're Going to Love this Recipe

Juicy perfection: The reverse sear ensures a succulent interior with a perfect crust.

Simplicity reigns: Few ingredients, big flavors—salt, pepper, and a hint of olive oil.

Elevated elegance: Tomahawk steak, a showstopper, steals the spotlight effortlessly.

Seared to impress: That golden crust adds a delightful crunch.

Foolproof and fabulous: Even kitchen newbies can conquer this culinary masterpiece (just make sure you have a meat thermometer!).

Things I Tested that Didn't Work

Overcomplicating: Keep it simple; complex marinades may overshadow the steak's natural flavor. As always, I'm sticking to salt and pepper here.

Skipping the rest: Patience is key; don't rush the resting phase—it ensures ultimate juiciness.

Heavy sauces: Let the steak shine; overpowering with heavy sauces might mask its delicate taste. As much as I love a Béarnaise sauce, this is one time I skip it.

Frozen steak: Start with a thawed beauty for even cooking and that irresistible sear. Even better, make sure you let it come up to room temperature first. I've made this mistake before, believe me. It's not worth it.

Skipping the thermometer: Precision matters; make sure a meat thermometer is part of your kitchen. I feel like I've said this 1000 times now, but this is such a key part of the steak cooking process!

What Is Reverse Searing? Why Does it Work?

Reverse searing, a culinary technique that diverges from conventional (pan-seared) steak preparation, orchestrates delicious flavors through a meticulous (and scientific) process. It begins by subjecting the steak—here, our tomahawk—to a gentle, protracted exposure in a low-temperature oven. This approach allows for a gradual elevation of internal temperature, fostering a uniform doneness while preserving the meat's inherent succulence.

The intermission rest follows, as the steak, having undergone the tenderizing of slow cooking, undergoes a brief repose. This rest is instrumental in redistributing juices and harmonizing the overall texture. Next, we introduce a scorching pan, where the steak receives sears to perfection.

Why does this methods work so well? The unhurried oven phase creates an environment conducive to the enhancement of flavors, as the meat cooks in its own juices, intensifying its rich flavor. The subsequent sear, gives an amazing crust, encapsulating the steak's moisture within—a culinary pas de deux yielding a perfect dinner.

Ingredients

Tomahawk Steak (2-3lbs): The marbled fat content ensures a tender and moist result. The bone-in nature adds depth to the flavor, akin to culinary alchemy.

Salt: Beyond seasoning, salt participates in cellular osmosis, enhancing the steak's ability to retain water, keeping it succulent during cooking.

Pepper: It acts as a flavor enhancer, cutting through the richness of the meat, offering a balanced and nuanced taste.

Olive Oil (for searing): The high smoke point of olive oil makes it an ideal candidate for searing, forming that gorgeous crust without overwhelming the steak's inherent taste.

How to Reverse Sear a Tomahawk Steak

If you're going to go to the time, effort, and let's face it, expense of prepping a tomahawk steak, let's do this right.

Preparation

If at all possible, we're going to buy the tomahawk a day before we want to eat it. Get it home, get it out of the packaging. Season it generously with salt and pepper. Lay it on a cooling rack tucked inside of a baking sheet, and put it in the fridge overnight, uncovered. This is going to allow the salt to really absorb into the meat. Plus, the meat will dry on the outside. Drier exterior = extra crispy crust.

Pro Tip: the cooling rack ensures that air can circulate around the entire steak. This is great for both drying it out and cooking it in the oven.

About 2 hours before you want to start cooking, pull your steak from the fridge and let it come to room temperature on the counter (this time will vary depending on how big the steak is.

Oven Slow Cooking

Preheat your oven to 225F.

Put the steak (baking sheet/cooling rack and all) in the oven until it reaches an internal temperature of 115F (if you're going for medium rare). This should take about 45-55 minutes.

Take the steak out of the oven, and let it rest for ten minutes.

While it's resting, preheat your searing pan.

Searing

Heat the pan until it's smoking hot.

Add your olive oil, then add the steak.

Sear on each side for about 90 seconds, until a beautiful, caramelized crust forms.

Keep an eye on the temperature. While you don't need to rest a reverse sear steak, it will still keep cooking after you get it out of the pan. For medium rare (130F) I would get it out at around 125F.

Slice and serve!

Internal Tomahawk Steak Temperature Chart

Ok - please just use this chart as a guide. The cooking time of your steak will depend on so many different things. Is it at room temperature when you start? How thick is it? How hot is your oven? You definitely need to keep the meat thermometer handy during the cooking phase to make sure you're doing it right!

If you have more questions about internal steak temperatures and how to get it right, check out this handy guide.

Doneness	Remove from Oven (°F)	Target Temperature (Final) (°F)	Approximate Time at 225°F (mins)	Rest Time Before Searing (mins)	Sear Time (mins)
Rare	95	120	35-40	8-10	60-90 seconds
Medium Rare	105	130	40-45	8-10	60-90 seconds
Medium	115	140	45-50	8-10	60-90 seconds
Medium Well	125	150	50-55	8-10	60-90 seconds
Well Done	135	160	55-60	8-10	60-90 seconds

Pro Tips and Tricks

Quality Matters: Invest in a high-quality tomahawk steak with good marbling. It's the foundation of a stellar dish. If you're not totally sure what to look for, your butcher will be able to help!

Patience is a Virtue: Don't rush the process. Slow cooking in the oven allows for even doneness and maximum flavor absorption.

Temperature Precision: Use a reliable meat thermometer to monitor the internal temperature. It ensures you hit the sweet spot for medium-rare perfection.

Rest for Success: Let the steak rest after slow cooking. This crucial step redistributes juices for a juicier end result.

Hot Sear, Quick Flip: When searing, make sure the pan is screaming hot. Sear each side for a brief 90 seconds to achieve that desirable crust without overcooking.

Reverse Sear Grill Technique

This technique starts in the oven for even cooking, but ends on the grill. It gives an extra smoky layer of flavoring, plus it saves you from having to find a pan big enough to sear a tomahawk in.

1. Preheat the Oven:
   • Preheat your oven to 225°F (107°C).
2. Slow Cook in the Oven:
   • Place the seasoned tomahawk steak on a rack inside a baking sheet. Slow-cook in the preheated oven until the internal temperature reaches 115°F (43°C).
3. Rest the Steak:
   • Once it reaches 110°F, remove the steak from the oven and let it rest for 10 minutes.
4. Preheat the Grill:
   • Preheat your grill to high heat (around 450-500°F or 232-260°C).
5. Final Searing on the Grill:
   • Brush the rested steak with olive oil. Finish the cooking on the hot grill, searing each side for 2-3 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare.

Serving Suggestions

Creamy Truffle Mashed Potatoes:

Why: The buttery and creamy texture of mashed potatoes provides a comforting and classic accompaniment that complements the richness of the steak.

Roasted Vegetables (Asparagus or Brussels Sprouts):

Why: The slight char and roasted flavor of vegetables add a contrasting texture and freshness to the meal, balancing the hearty steak.

Truffle-Infused Potatoes:

Why: The earthy and decadent flavors of truffle-infused potatoes provide a luxurious side dish that pairs well with the indulgence of the tomahawk steak.

Brie Mac and Cheese

The creamy, cheesy goodness of mac and cheese is a delightful comfort food that pairs exceptionally well with the hearty and savory nature of the tomahawk steak.

Wine Pairings

Cabernet Sauvignon:

Why: The robust and full-bodied nature of Cabernet Sauvignon complements the bold flavors of the tomahawk steak. Its tannins provide structure, enhancing the overall experience.

Malbec:

Why: With its dark fruit flavors and velvety texture, Malbec is a fantastic match for the richness of the steak. It adds elegance without overpowering the steak.

Merlot:

Why: Merlot's softer tannins and plummy notes make it a super versatile choice. It pairs well with the steak's savory elements, offering a smooth and enjoyable drinking experience.

Syrah/Shiraz:

Why: The bold and peppery characteristics of Syrah or Shiraz can stand up to the intensity of the tomahawk steak, providing a harmonious balance of flavors.

Zinfandel:

Why: Zinfandel, with its ripe fruit flavors and spice, complements the seared crust of the steak. It adds a layer of complexity to each bite.

Barolo (Nebbiolo):

Why: If you're in the mood for an Italian option, Barolo, crafted from the Nebbiolo grape, brings bold tannins and complex flavors that complement the richness of the steak. And I mean, you're already springing for the steak. Might as well shoot for the stars with the wine too.

Storage and Reheating

Please keep in mind, this steak is by far best fresh. However, obviously we're not going to throw it out. So here are your best bets for storage and reheating.

Storage:

1. Refrigeration: Once cooked, allow the tomahawk steak to cool to room temperature. Wrap it tightly in plastic wrap or aluminum foil, and store it in the refrigerator. Consume within 3-4 days for optimal freshness.
2. Freezing: For longer storage, wrap the cooled steak in plastic wrap and then aluminum foil. Place it in an airtight container or a vacuum-sealed bag before freezing. Thaw in the refrigerator before reheating.

Reheating:

1. Oven Reheating: Preheat the oven to a low temperature, around 250°F (121°C). Place the wrapped steak on a baking sheet and heat until it reaches your desired temperature. This method helps retain moisture.
2. Sous Vide Reheating: If you have a sous vide machine, this method is ideal. Vacuum-seal the steak, immerse it in a water bath set to the desired serving temperature, and let it heat gradually.
3. Pan Searing: Reheat slices of the tomahawk steak in a hot pan with a bit of oil or butter. This method is quick and can help recreate a seared crust, but be cautious not to overcook.
4. Microwave (for Slices): If you're in a hurry, use the microwave. Place slices on a microwave-safe plate, cover with a damp paper towel, and heat in short bursts, checking for desired warmth.

More Awesome Steak Recipes

📖 Recipe