Reverse Seared Tomahawk Beef Steaks

Reverse Seared Tomahawk Beef Steaks

Reverse seared tomahawk beef steaks are the ultimate way to cook thick, impressive cuts of beef. This method slowly brings the steak to the perfect internal temperature before finishing with a blazing-hot sear, resulting in edge-to-edge doneness, a deeply caramelized crust, and an incredibly juicy interior.

Ingredients:
2 tomahawk beef steaks, 2 to 2 1/2 inches thick
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
2 cloves garlic, smashed
2 sprigs fresh rosemary or thyme
2 tablespoons unsalted butter

Instructions:
Remove the steaks from the refrigerator 1 to 2 hours before cooking to allow them to come to room temperature. Pat dry with paper towels.

Season the steaks generously on all sides with kosher salt and black pepper. Lightly rub with olive oil.

Preheat the oven or smoker to 250°F (120°C). Place the steaks on a wire rack set over a baking sheet.

Cook slowly until the internal temperature reaches:
110°F for rare
115°F for medium-rare
120°F for medium

This usually takes 45 to 75 minutes, depending on thickness.

Remove the steaks from the oven and let rest for 10 minutes while you heat a cast-iron skillet or grill to very high heat.

Add the smashed garlic, herbs, and butter to the hot skillet. Place the steaks in the pan and sear for 1 to 2 minutes per side, basting with the melted butter, until a deep crust forms.

Sear the edges and fat cap briefly for extra flavor.

Remove from heat and rest the steaks for another 5 to 10 minutes before slicing.

Serving Suggestions:
Slice and serve with roasted potatoes or grilled vegetables.
Finish with flaky sea salt or a drizzle of compound butter.

Tips for Best Results:
Use a meat thermometer for accuracy.
Do not rush the sear; high heat is key.
Let the steak rest to lock in juices.

Perfectly cooked from edge to center with a bold, beefy crust, reverse seared tomahawk steaks deliver steakhouse-quality results right at home.