Steakhouse & Grill · Free recipe
Reverse-Seared Tomahawk Ribeye
A giant bone-in tomahawk slowly roasted then blasted in a hot skillet for an even, edge-to-edge pink center and a shattering crust. The ultimate steak spectacle.
Step 1
The day before, pat the steak dry, season it all over with the fine salt, and leave it uncovered on a rack in the fridge overnight to dry the surface for a better crust.
Step 2
About 1 hour before cooking, take the steak out to lose its chill and season it all over with the coarse black pepper.
Step 3
Preheat the oven to 250 F and set a wire rack inside a rimmed baking sheet.
Step 4
Set the steak on the rack and roast slowly. This gentle heat cooks the inside evenly without a gray band.
Step 5
Begin checking the internal temperature with an instant-read thermometer after 40 minutes, inserting it into the center away from the bone. Continue roasting until it reads 105 to 110 F for a final medium-rare, which usually takes 45 to 60 minutes total.
Step 6
Remove the steak and let it rest on the rack for 10 minutes while you heat the skillet.
Step 7
Heat a 12-inch cast-iron skillet over high heat for 5 minutes until it is smoking hot, then add the oil and swirl.
Step 8
Lay the steak in the pan and sear hard for 1.5 minutes per side, pressing gently so the whole surface makes contact, until a deep brown crust forms.
Step 9
Reduce the heat to medium, add the butter, smashed garlic, and herbs, and baste the foaming butter over the steak for 1 to 2 minutes, including the edges.
Step 10
Check the temperature again and pull the steak at 125 to 128 F for medium-rare; it will rise a few more degrees while resting.
Step 11
Rest the steak on a board for 10 minutes, then slice the meat off the bone and cut it against the grain into half-inch strips.
Step 12
Sprinkle with flaky salt and serve on a warm platter.
Tips from the test kitchen
- The reverse sear gives edge-to-edge pink with no overcooked gray ring.
- Get the skillet screaming hot before searing so the crust forms fast without overcooking the inside.
