Reverse Seared Tomahawk Steak
Learn how to reverse sear a Tomahawk steak to get the perfect temperature every time.
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
I usually cook a Tomahawk steak during the holidays when you can find deals on this usually expensive cut of meat.
Note: I seasoned this steak very mildly because I knew I was going to smother it with our Chimichurri Sauce .
If I wasn't going to pair it with a sauce I would usually throw on a steak seasoning mixture in addition to the salt.
Meat Temperature suggestions:
- Rare - 125°
- Medium Rare - 135°
- Medium - 145°
- Medium Well - 150°
- Well done - 160°