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Perfect Reverse-Sear Tomahawk Steak Recipe for Easy Restaurant-Quality Flavor

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This reverse-sear tomahawk steak recipe delivers restaurant-quality flavor at home with a simple seasoning and a technique that ensures a juicy, tender steak with a perfect crust.

Ingredients

Scale
  • 1 tomahawk steak (about 2–2.5 pounds / 900–1150 grams), well-marbled and at least 1.5 inches thick
  • 1 tablespoon kosher salt (fine or coarse)
  • 1–2 teaspoons freshly ground black pepper, to taste
  • 2 tablespoons neutral oil (canola or grapeseed oil)
  • 2 tablespoons unsalted butter, room temperature
  • A few sprigs of fresh thyme or rosemary (optional)
  • 2–3 smashed garlic cloves (optional)

Instructions

  1. Bring the tomahawk steak to room temperature by taking it out of the fridge about 45 minutes before cooking. Pat dry with paper towels.
  2. Preheat the oven to 225°F (107°C). Place a wire rack on a baking sheet.
  3. Season the steak liberally with kosher salt and freshly ground black pepper, pressing the seasoning into the meat gently.
  4. Place the steak on the wire rack and roast in the oven until the internal temperature reaches about 110°F (43°C) for rare or 120°F (49°C) for medium-rare, about 30-45 minutes depending on thickness. Use a meat thermometer for accuracy.
  5. Remove the steak from the oven and let it rest for 10 minutes.
  6. Heat a cast iron skillet over high heat until smoking hot. Add neutral oil and swirl to coat the pan.
  7. Sear the steak in the hot skillet for 1.5 to 2 minutes per side, flipping once. During the last minute, add butter, garlic, and herbs to the pan and baste the steak continuously with melted butter.
  8. Check the final internal temperature with a thermometer: 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or your preferred doneness.
  9. Transfer the steak to a cutting board and rest for at least 10 minutes before slicing.
  10. Slice the steak against the grain in thick slices and serve immediately.

Notes

Do not skip resting steps before and after searing to retain juices and ensure tenderness. Use a digital instant-read thermometer for best results. If the steak browns too fast during searing, lower the heat slightly. Avoid overcrowding the pan if cooking multiple steaks. Butter adds flavor but burns quickly, so combine with a high-smoke-point oil.

Nutrition

Keywords: tomahawk steak, reverse sear, steak recipe, restaurant-quality steak, easy steak recipe, cast iron skillet steak

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