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I invited some friends over last week for a barbecue, and decided to try reversing searing a tomahawk steak. It was one of the best dinners I've ever prepared and truly, the compliments were amazing. Believe me, it was a total showstopper—the culmination of hours of preparation and planning that was well worth every moment. And you know what? You can do that as well! Follow this recipe, and it'll take you through every step of the way with tricks and tips on how to grill your steak to perfection—tasty and juicy on the inside, and with a flawless charred crust on the outside.
The secret to the absolutely perfect great steak is the reverse sear technique, where the meat is seared low and slow in the oven to your preferred internal temperature and then seared briefly in a hot skillet for that desirable crisped outside. This technique ensures even heat all the way through, no overcooking, and maximum tenderness. Be sure to use a reliable meat thermometer to achieve that perfect internal temperature.
Required Equipments
- Large cast iron skillet
- Meat thermometer
- Tongs
- Baking sheet
- Oven
- Sharp knife
Reverse Seared Tomahawk Steak: Frequently Asked Questions
Reverse Seared Tomahawk Steak
Learn how to make a mouthwatering reverse seared tomahawk steak—juicy, tender, and perfectly charred.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 1 minutes
Cook Time: 40 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 250°F (121°C). This low temperature is key to the reverse sear method.
- Pat your tomahawk steak dry with paper towels. This is super important for a good sear. Trust me!
- Season generously with salt and freshly ground black pepper. Don't be shy!
- Place the seasoned steak on a baking sheet and pop it in the preheated oven. Let it cook slowly for about 40-60 minutes, depending on the thickness of the steak. Use a meat thermometer to ensure an internal temperature of 125-130°F (52-54°C) for medium-rare. Adjust the cooking time as needed.
- While the steak is in the oven, prepare your cast iron skillet. Get it screaming hot over high heat! You know it's hot enough when a drop of water sizzles violently. Add about 1-2 tablespoons of high-heat oil (avocado or grapeseed).
- Carefully remove the steak from the oven. Use tongs to transfer it to the searing-hot skillet. Sear for 1-2 minutes per side, until a beautiful dark brown crust forms. This is the fun part!
- Remove the steak from the skillet and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Slice against the grain and serve immediately. Enjoy your amazing, perfectly cooked tomahawk steak!
📝 Notes
- For best results, use a high-quality tomahawk steak from a reputable butcher.
- Adjust cooking times depending on the thickness of your steak and desired doneness.
- Let the steak rest before slicing for maximum tenderness and juiciness.
- Serve immediately after slicing for the best flavor and texture.
🍎 Nutrition
Calories: 1000kcal
Protein: 70g
Fat: 75g
Carbohydrates: 0g
Fiber: 0g
Calcium: 30mg
