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A perfectly seared tomahawk steak, cooked medium rare, on a wooden cutting board with red wine.

Reverse Sear Tomahawk Steak

Succulent, indulgent and altogether perfect, reverse sear tomahawk steak is the height of elegant entertaining. The show-stopping presentation will only be beat by the incredible flavor and texture of the reverse sear!
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Prep Time 10 minutes
Cook Time 1 hour
Resting Time 10 minutes
Course Dinner, Entree, Main Course
Cuisine American
Servings 4 people
Calories 32 kcal

Equipment

  • Baking sheet
  • Cooling rack
  • Pan big enough to sear a tomahawk I ended up using a crepe skillet and hanging the bone over the edge.
  • Meat thermometer

Ingredients
  

  • 1 2-3lb tomahawk steak
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon olive oil

Instructions
 

  • Set the oven to 225°F (107°C).
  • Place the tomahawk steak on a rack inside a baking sheet. Bake until the internal temperature reaches 115°F (43°C). Use a meat thermometer.
  • Once it hits 115°F, take it out of the oven. Let it rest for 10 minutes.
  • In a pan, heat olive oil until it's really hot.
  • Place the rested steak in the hot pan. Sear each side for 90 seconds. You can sear the edges too if you want! Keep an eye on the temperature too to make sure it doesn't over cook. The goal is a final internal temperature of 130°F (54°C) for a perfect medium-rare.
  • Slice and serve.

Video

Notes

If at all possible, try to let the steak rest overnight, seasoned and uncovered, in your fridge before cooking. 
I love simple salt and pepper, but if you have a rub that you like, go for it. 
Steak Internal Temperatures: 
  1. Rare:
    • Internal Temperature: 120-130°F (49-54°C)
    • Description: A cool red center with a soft and tender texture.
  2. Medium Rare:
    • Internal Temperature: 130-135°F (54-57°C)
    • Description: A warm red center with a good balance of tenderness and juiciness.
  3. Medium:
    • Internal Temperature: 140-145°F (60-63°C)
    • Description: A warm pink center, slightly firmer than medium-rare, with a juicy texture.
  4. Medium Well:
    • Internal Temperature: 150-155°F (66-68°C)
    • Description: A slightly pink center with reduced juiciness and a firmer texture.
  5. Well Done:
    • Internal Temperature: 160°F (71°C) and above
    • Description: No pink, fully cooked throughout, with a firmer and drier texture.

Nutrition

Serving: 200gCalories: 32kcalCarbohydrates: 0.2gProtein: 0.1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 0.2mgSodium: 436mgPotassium: 4mgFiber: 0.1gSugar: 0.003gVitamin A: 1IUCalcium: 1mgIron: 0.1mg
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