Tomahawk Steak Recipe
American · Main course · 75 min total
A show-stopping bone-in ribeye steak, reverse-seared to perfection for a juicy, tender interior and a deeply caramelized crust.
15
min prep
min prep
60
min cook
min cook
2
servings
servings
850
kcal/serving
kcal/serving
Ingredients
- 1 tomahawk steak (about 2.5 lbs, 2 inches thick)
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tbsp vegetable oil
- 2 tbsp unsalted butter
- 2 sprigs fresh rosemary
- 3 cloves garlic, smashed
Instructions
- Remove steak from fridge 1 hour before cooking to bring to room temperature. Pat dry with paper towels.
- Season generously with salt and pepper on all sides.
- Preheat oven to 250°F (120°C). Place steak on a wire rack over a baking sheet.
- Roast until internal temperature reaches 115°F (46°C) for medium-rare, about 45-50 minutes.
- Remove steak from oven and let rest 10 minutes. Increase oven temperature to 500°F (260°C) or heat a cast-iron skillet over high heat.
- Add oil to hot skillet. Sear steak 1-2 minutes per side until deeply browned.
- Add butter, rosemary, and garlic. Tilt pan and baste steak with butter for 1 minute.
- Transfer steak to cutting board, tent with foil, and rest 10 minutes.
- Slice against the bone and serve.
Tips
- Use an instant-read thermometer for best results.
- Letting the steak rest after roasting and after searing is crucial for juiciness.
- Leftover steak can be stored in the fridge for up to 3 days; reheat gently.
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