No steak is prettier than a tomahawk in my opinion! There is something about serving a steak on that giant bone that is so satisfying. I also am in the camp of people that thinks meat cooked on the bone just tastes better. So although tomahawks are just a ribeye steak on the bone, they are more lux and delicious. Shockingly too, they are fairly easy to cook at home.
The Best Way to Cook a Tomahawk Steak:
The best way to cook a tomahawk is by reverse searing. The reverse sear method is when you cook a steak at a low temperature in the oven, or smoker, until it reaches just below rare, then finish it by searing it or grilling it. The reverse sear method is particularly popular for thicker cuts of steak, as it helps prevent overcooking the outer layers while ensuring the center is cooked to the desired level of doneness. It’s a great way to achieve a consistent and evenly cooked steak with a beautifully seared crust. Since a tomahawk is so thick, it is a must that you reverse sear it!
Two Ways to Reverse Sear:
You can either reverse sear in the oven first, or on the grill / smoker. In this recipe I am doing it in the oven, where you cook on low heat in the oven until the internal temperature reaches 110°F. Then you finish it on the grill to sear, or stovetop. You could also cook it reverse sear where you start it in the grill / smoker. With this method, simply heat up half the grill and have the other half off. Make sure the grill doesn’t reach over 250°F, and cook the steak on the non hot side until the internal temp reaches 110°F, then finish by searing on the hot side. This is more work, and takes some care to regulate temperature, so just note that going in!
Steps to the Reverse Sear:
- Season the steak. Coat heavily in salt and pepper on both sides, I like to do this a day before to really make sure the salt penetrates the surface to flavor the meat.
- Insert with a heat proof meat thermometer.
- Cook on a wire wrack in a low temp oven or smoker.
- Cook until just under rare – around 110*F.
- Heat a cast iron or grill to medium high and sear on all sides just until golden brown.
- Rest for 10 minutes before slicing and serving.
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SERVINGS: 2
- PREP TIME: 20 Mins
- COOK TIME: 1 Hr
- TOTAL TIME: 1 Hr 20 Mins
Ingredients:
- 1 Tomahawk steak
- salt and pepper
- 2 tbsp butter
- Maldon salt for garnish
Preparation:
STEP 1.
Season the steak with salt and pepper all over. Do this up to 24 hours in advance.
STEP 2.
Preheat the oven to 225°F. Place the steak on a wire wrack over a sheet tray and instert with an oven safe meat thermometer into the thickest part of the steak. Add a tablespoon of butter on top of the steak. Place in the oven and roast until the internal meat thermometer registers 110°F for the steak. This takes around 30-45 minutes for my steak, but will range. Remove from the oven and remove the probe.
STEP 3.
Heat your grill or charcoal grill to high heat and spray the grill with oil. Once hot, sear the steak on both sides until a nice char forms, 3-4 minutes per side. Once the internal temperature reaches 120°F for a medium rare, remove the steak and rest for 10 minutes.
STEP 4.
After the steak has rested, slice and top with flakey maldon salt and serve!
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