OK this is going to sound crazy but my husband travels a lot for work and my guilty pleasure when he is gone is to buy a huge 4 pound tomahawk steak and grill it and eat it by myself for the entire week.
A week of steak!
On day one I’ll reverse sear it and eat it just as steak for dinner. The rest of the week (since it’s four pounds) I’ll make a steak salad, steak tacos, steak and eggs for breakfast…. literally anything and everything! It is so delicious and I will forever continue to do it whenever my husband leaves town.
Reverse Sear
Because this tomahawk steak is so thick I found that the best way to cook it is to reverse sear it. I like this way to cook it because you can guarantee that the temperature is perfect every single time. For this method it is best to always use a thermometer, it’s really hard to eyeball or time a steak that is this thick so I recommend having a really good meat thermometer. This is the meat thermometer that I use. Once you slow cook it to the correct temp, you can throw it on the grill or in a cast iron skillet to sear it.
Tips: make sure to let the steak stand at room temperature for at least an hour before you grill it. We do this to make sure the middle is not too cold which would make the steak cook unevenly.
1 3-4 pound tomahawk steak
2 teaspoons kosher salt
2 tablespoons softened butter
Two springs of Rosemary
three garlic bulbs2 tablespoons butter
Steak Instructions:
1. Let’s stand at room temperature for one hour before grilling. Sprinkle with salt.
2. Preheat oven to 180 degrees
3. Insert thermometer into the thickest part of the steak and cook until the thermometer registers 115 degrees. This should take about an hour.
4. Remove steak and heat up cast iron or heat up grill. Grill on high heat for about 8 minutes flip steak over grill the other side for about 8 to 10 minutes while you’re cooking the second side baste the steak with the butter Rosemary and garlic. Serve with butter or our Chimichurri sauce.
Reverse Seared Tomahawk Steak
Equipment
- Meat Thermometer
Ingredients
- 1 3-4 Pound Tomahawk Steak
- 1 Tbsp Course Salt
- 2 Tbsp Olive Oil
- 2 Tbsp Butter optional
- Additional seasonings to taste optional
Instructions
- Take the steak out of the fridge and let it sit for at least an hour to let it get to room temperature.
- Season the steak on all sides with salt and insert meat thermometer.
- Preheat the oven to 180° while the salt soaks into the meat
- Cook the meat at 180° until the internal temperature reaches 115° remove from the oven.
- Heat up a cast iron skillet or grill, add olive oil (and optional butter) and cook the steak for 8-10 minutes per side until you reach your desired serving temperature. See notes for temp suggestions
- Let rest for 8-10 minutes before serving
Notes
- Rare – 125°
- Medium Rare – 135°
- Medium – 145°
- Medium Well – 150°
- Well done – 160°
Like this post? Save it on Pinterest. Follow me on Pinterest.
