Reverse Sear Tomahawk Steak

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Want to live your best life? Enter the reverse sear tomahawk steak! Striking presentation but with all the flavor that a foodie and steak lover would expect.

The reverse sear method has emerged as a game-changer in achieving that sought-after balance of tenderness and flavor.

Pair this reverse sear tomahawk steak with this herbaceous Red Chimichurri, Spicy Chimichurri and Empress Gin Cocktail and you are in for the night of your life.

The reverse sear technique is a thoughtful approach to cooking thick cuts of meat like the tomahawk steak.

Start with a slow and controlled low-temperature, the meat’s internal temperature rises gradually, allowing for even cooking and preservation of its natural juices.

Follow with the final sear, which is executed at high heat, creating a beautifully caramelized crust that contrasts the succulent interior.

Compliment this reverse sear tomahawk with the perfect Steak Marinade!

And to all my meat lovers, please don’t sleep on these Wagyu Burgers and Pork Belly Burnt Ends. I promise! You will love.

The tomahawk steak features a frenched bone resembling a tomahawk axe and is the perfect presentation.

Applying the reverse sear to this impressive cut elevates this cut as steak slowly absorbs heat in the oven, its marbling has time to melt into the muscle fibers, resulting in an incredibly tender texture.

The final sear then imparts a tantalizing smoky aroma and visually stunning caramelization.

Why reverse sear tomahawk steak is the best!

Reverse sear tomahawk steak is the perfect combination of stunning presentation and delicious taste! Pair with Lobster Fried Rice or Shrimp and Corn Bisque for the perfect presentation!

Depending on your desired cooking method, you can have a reverse sear tomahawk ready in less than 30 minutes!

The tomahawk reverse sear is a super flexible cooking method in terms of time, equipment, seasoning and flavors. Best of all worlds!

Ingredients

Tomahawk Steak: Meat N’ Bone is a great purveyor of tomahawk steaks. “It’s a heavy steak at 30-34 Oz, its usually a “steakhouse” steak, meaning its very rare to find it outside of a restaurant. Its an expensive cut of beef and it takes up a lot of “grill-state” but it looks beautiful.”
Steak Seasoning: Or any seasoning of choice.
Oil: High heat oil recommended.

How to reverse sear tomahawk steak

Pat tomahawk steak and tomahawk bone dry, coat with oil and season liberally with steak seasoning or seasoning of choice.

Allow steak to come to room temperature (minimum 30 minutes). Can also dry brine in refrigerator for longer if desired.

Preheat oven to 325℉.

For smoking, temperature of 250℉ is recommended.

For sous vide, cook to temperature in notes (below).

See also notes for other cooking methods and recommended temperatures.

Place meat thermometer in tomahawk steak. Place in thickest part of steak, not touching bone.

Cook tomahawk steak in oven (or other cooking method) until internal temperature reaches desired temperature (see notes for cook times). Example: Medium-Rare, pull at 115℉ (about 20 minutes in oven).

Preheat Blackstone griddle, flat top, cast iron etc. to high heat. Coat with oil.

Sear on ALL sides until crusty caramelized outside. Check meat thermometer for internal temperature. During carryover cooking, while resting, the internal cook time will continue to rise.

Let rest for 7-10 minutes. Slice and enjoy!

Reverse sear

Initial Cooking Temperatures (when you first pull, prior to the reverse sear, caramelization):

Rare: pull 105 degrees F
Medium Rare: pull 115 degrees F
Medium: pull 125 degrees F
Medium Well: pull 135 degrees F

Final Cooking Temperatures:

Rare: (pull 120) let rest until 125 degrees F
Medium Rare: (pull 125/130) let rest until 135 degrees F
Medium: (pull 130/135) let rest until 145 degrees F
Medium Well: (pull 145) let rest until 155 degrees F

Steak Seasoning Ideas:

Salt
Black Pepper
Garlic Powder
Onion Powder
Paprika
Cayenne Pepper
Rosemary
Thyme
Cumin
Chili Powder
Mustard Powder
Coriander
Oregano
Smoked Paprika
Crushed Red Pepper
Fennel Seeds
Sage
Chipotle Powder
Lemon Zest
Brown Sugar

What is reverse sear steak

Reverse sear steak is a cooking method where a thick cut of steak is first slow-cooked in an oven, smoker or sous vide at a low temperature until it’s almost done.

It is then quickly seared in a hot pan or on a grill, Blackstone griddle, flat top or hibachi to create a flavorful caramelized crust. This technique ensures even cooking and a tender interior while achieving a perfect sear on the outside.

What temp to reverse sear a steak

The temperature to reverse sear a steak depends on a number of factors including cooking method, meat type and thickness and desired final cooking temperature.

A good rule of thumb for a medium-rare steak is to cook until internal temperature reaches 115℉, pull an caramelized on all sides. Let rest for at least 7-10 minutes.

FAQ and expert tips

What’s the recommended resting time for a reverse-seared tomahawk steak before slicing?

Allow your reverse-seared tomahawk steak to rest for about 7-10 minutes after cooking to ensure the juices redistribute, resulting in a more succulent and flavorful steak.

Should I season the steak before or after the slow-cooking phase in the reverse sear method?

Season the tomahawk steak with salt and desired seasonings before the slow-cooking phase to allow flavors to penetrate the meat.

What’s the advantage of reverse searing a tomahawk steak compared to traditional cooking methods?

Reverse searing allows for a more even and controlled cooking process, resulting in a tender interior and a flavorful crust.

Steak recipes

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Reverse Sear Tomahawk Steak

Reverse Sear Tomahawk Steak is the perfect show stopping dinner! This recipe will show you how to make tomahawk steak reverse sear by grilling, pan frying, sous vide, oven, smoking any many more cooking methods. Print Pin Course: dinnerCuisine: American, brazilian, French Prep Time: 5 minutesCook Time: 25 minutesTotal Time: 30 minutes Servings: 1 tomahawk Calories: 2258kcal Author: Aubrey Cost: $20

Equipment

Grill, large sauté pan, smoker, oven, Blackstone, flat top, hibachi or cast iron skillet
1 Meat Thermometer

Ingredients

2 lb tomahawk steak
1-2 tablespoon steak seasoning of seasoning of choice
3 tablespoons oil or more oil as needed

Instructions

Pat tomahawk steak and tomahawk bone dry, coat with oil and season liberally with steak seasoning or seasoning of choice.
Allow steak to come to room temperature (minimum 30 minutes). Can also dry brine in refrigerator for longer if desired.
Preheat oven to 325℉.
For smoking, temperature of 250℉ is recommended.
For sous vide, cook to temperature in notes (below).
See also notes for other cooking methods and recommended temperatures.
Place meat thermometer in tomahawk steak. Place in thickest part of steak, not touching bone.
Cook tomahawk steak in oven (or other cooking method) until internal temperature reaches desired temperature (see notes for cook times). Example: Medium-Rare, pull at 115℉ (about 20 minutes in oven).
Preheat Blackstone griddle, flat top, cast iron etc. to high heat. Coat with oil.
Sear on ALL sides until crusty caramelized outside. Check meat thermometer for internal temperature. During carryover cooking, while resting, the internal cook time will continue to rise.
Let rest for 7-10 minutes. Slice and enjoy!