Is Tomahawk Steak Good? Crafting the Perfect Reverse-Seared Ribeye

Directions

• Remove your tomahawk steak from the refrigerator at least 1-2 hours before cooking. This allows it to come to room temperature, ensuring an even cook. Pat it completely dry with paper towels.
• Preheat your oven to 250°F (120°C). Place the dried tomahawk steak on a wire rack set over a baking sheet.
• Generously season both sides of the steak with coarse sea salt and freshly ground black pepper. Ensure a thorough, even coating.
• Transfer the seasoned steak to the preheated oven. Cook until the internal temperature reaches 115-120°F (46-49°C) for medium-rare. This typically takes 45-60 minutes, depending on thickness. Use a reliable meat thermometer for accuracy.
• Once the desired internal temperature is reached, remove the steak from the oven. Let it rest on the wire rack for 10-15 minutes. This step is crucial for moisture retention.
• While the steak rests, preheat a heavy-bottomed cast iron skillet over high heat until smoking lightly. Add the olive oil to the hot skillet.
• Carefully place the rested tomahawk steak into the screaming hot skillet. Sear for 2-3 minutes per side until a beautiful, deep brown crust forms. Use tongs to sear the edges of the steak as well, including the thick fat cap.
• Reduce heat to medium. Add the unsalted butter, rosemary sprigs, and smashed garlic cloves to the skillet. Tilt the pan slightly and, using a spoon, continuously baste the melted butter and aromatics over the steak for 1-2 minutes. This infuses incredible flavor.
• Remove the perfect tomahawk steak from the skillet immediately. Transfer it to a clean cutting board. Let it rest for another 10 minutes before slicing. This final rest allows juices to redistribute, guaranteeing maximum tenderness.
• Slice the meat against the grain, carving around the bone. Serve immediately and savor every tender, juicy bite.