Ever since I saw my grandpa cook a steak that way years ago, I’ve been hooked on trying to recreate that perfection. Today I’m sharing how to cook this spectacular cut of meat at home. It's about more than just grilling; it’s an experience! And it's really about the sear. Let’s face it, a tomahawk steak looks epic, and reverse searing? Well, that's the secret to cooking it just right.
It's about gently bringing the steak up to temp, then blasting it with heat for an unforgettable crust. The first time I tried this, my wife thought I’d hired a professional chef. Seriously, the results are restaurant-quality. Even if you are a beginner, the results will impress you! I promise!
I used to think the best steaks came from fancy restaurants. Now, I can make magic happen right in my own kitchen! It's about taking a great cut of meat, like the tomahawk, and treating it with the respect it deserves. Plus, there's something seriously satisfying about presenting this bad boy to your friends and family. This is not just food; it's a masterpiece. So, let's get cooking!
Required Equipments
- Cast Iron Skillet
- Meat Thermometer
- Tongs
- Baking Sheet
- Wire Rack
Reverse Seared Tomahawk Majesty: Frequently Asked Questions
Reverse Seared Tomahawk Majesty
Achieve restaurant-quality results at home with this reverse seared tomahawk steak recipe. A perfectly cooked, flavorful masterpiece awaits!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 60 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, take your magnificent tomahawk steak out of the fridge at least an hour before cooking. This lets it come closer to room temperature, leading to more even cooking. Don't skip this step, trust me.
- Preheat your oven to 250°F (121°C). We're going low and slow here. Season the tomahawk generously with kosher salt and freshly ground black pepper on all sides. Don't be shy; this is a big steak!
- Place the seasoned tomahawk on a baking sheet fitted with a wire rack. This allows for even air circulation around the steak. Insert a meat thermometer into the thickest part of the steak, avoiding the bone.
- Bake in the preheated oven until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. This could take anywhere from 45 minutes to an hour, depending on the thickness of your steak. Keep an eye on that thermometer!
- Once the steak reaches your desired internal temperature, remove it from the oven. Heat a cast iron skillet over high heat until it's smoking hot. This is where the magic happens. Add a high-smoke-point oil like avocado or grapeseed oil to the skillet. Be careful; it's gonna be hot!
- Carefully place the tomahawk steak into the smoking hot skillet. Sear for about 2-3 minutes per side, creating a beautiful, dark crust. Use tongs to sear the edges as well. For added flavor, add a knob of butter, a few sprigs of fresh rosemary, and a couple of cloves of garlic to the skillet during the last minute of searing. Baste the steak with the melted butter.
- Remove the seared tomahawk from the skillet and place it back on the wire rack. Tent it loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite. Don't even think about cutting into it before it rests!
- After resting, carve the tomahawk steak against the grain. The grain runs lengthwise, so slice perpendicular to it. Serve immediately and prepare for a flavor explosion. Enjoy every single bite!
📝 Notes
- For medium-rare, aim for an internal temperature of 130°F (54°C).
- Don't overcrowd the skillet when searing; this will lower the temperature and prevent a good sear.
- Use tongs to sear the edges of the steak for even browning.
🍎 Nutrition
Calories: 800 kcal
Protein: 70g
Fat: 60g
Carbohydrates: 0g
Fiber: 0g
Calcium: 50mg
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