The reverse sear method is the best way to cook thick tomahawk steaks. It ensures even cooking with a juicy, pink center and a crispy, flavorful crust. Here's how to do it:
- Start low and slow: Cook the steak at 225°F in an oven or smoker until it reaches 115°F (medium-rare).
- Sear hot: Use a cast iron skillet at 500°F to sear each side for 45–60 seconds.
- Dry brine for flavor: Salt the steak and refrigerate for 24–48 hours before cooking.
- Rest the steak: Let it rest for 10–15 minutes to lock in juices.
This method guarantees steakhouse-quality results at home with minimal effort.
How to Reverse Sear a Tomahawk Steak
Understanding Reverse Searing
Reverse searing flips the traditional cooking method by starting with slow, low-heat cooking and finishing with a quick, high-heat sear. Unlike the usual approach of searing first and then using the oven, this technique ensures even cooking throughout while delivering a perfectly browned crust.
Why It Works
Using low heat first gives you better control over the doneness of thicker cuts. This gradual process minimizes temperature differences between the edges and the center, so you get a consistent internal temperature and a beautifully crisp crust.
Perfect for Tomahawk Steaks
Tomahawk steaks are an excellent match for reverse searing because of their thickness. Their size demands careful temperature management, and this method ensures even cooking while achieving the ideal texture and flavor.
Getting Your Steak Ready
Choosing Your Tomahawk
Pick a tomahawk steak that works well for reverse searing. Aim for one that's about 2 inches thick - this size is ideal for slow, even cooking. Look for consistent marbling to ensure rich flavor. Prime grade steaks have more marbling, but Choice grade can still deliver great results. The signature long bone also helps distribute heat evenly.
When selecting your steak, keep an eye out for these qualities:
- A bright red color with no brown spots
- White or cream-colored fat (steer clear of yellow fat)
- Even thickness across the entire cut
Once you've found the perfect steak, it's time to dry brine it. This step enhances both flavor and texture.
Dry Brining Steps
Dry brining is key to locking in flavor and keeping the steak juicy. Here's how to do it:
- Pat the steak dry with paper towels.
- Sprinkle kosher salt - use about ½ teaspoon per pound of meat.
- Place the steak on a wire rack over a baking sheet.
- Refrigerate it uncovered for 24–48 hours.
This process allows surface moisture to evaporate, which helps create a great crust when you sear it. The longer brining period lets the salt penetrate deeply, seasoning the meat all the way through and improving its ability to stay juicy.
Basic Seasoning Guide
After dry brining, keep the seasoning simple. The salt from brining already provides a strong flavor base. Add plenty of freshly ground black pepper and a light touch of garlic powder. If you like, you can add fresh rosemary or thyme during searing for an extra layer of flavor.
Before starting the cooking process, let the seasoned steak sit at room temperature for about 30 minutes. This step ensures even cooking during the low-temperature phase.
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Low-Temperature Cooking Phase
Oven or Smoker: Which Should You Use?
If you want precise temperature control, go with an oven. Prefer a smoky, rich flavor? A smoker is your best bet. Both methods work perfectly for reverse searing, so it really depends on your taste and tools. Once you've decided, set your appliance to the right temperature.
Setting the Temperature and Cooking Time
Adjust your oven or smoker to 225°F. For a 2-inch tomahawk steak, it usually takes about 45–60 minutes to hit the ideal internal temperature. Keep an eye on it to ensure perfect results.
High-Heat Searing Steps
Setting Up Your Searing Station
After the low-temperature cooking phase, it’s time for the final high-heat sear. Start by preheating a heavy-duty cast iron skillet to 500°F until it begins to smoke. Use your stove’s highest output burner, or, if you’re outdoors, a high-output propane burner works well too.
Make sure your kitchen is well-ventilated and have these essentials ready:
- Sturdy tongs
- High smoke point oil (like avocado or grapeseed oil)
- Room temperature butter
- Fresh herbs (rosemary and thyme are ideal)
- Peeled garlic cloves
- Basting spoon
Searing Method and Duration
To get that perfect crust, pat the steak completely dry before searing. Add about 2 tablespoons of high smoke point oil to your hot skillet. Carefully place the tomahawk steak in the pan and let it sear undisturbed for 45 to 60 seconds on each side. Don’t forget the edges - hold the steak upright with tongs and sear each edge for about 30 seconds. Once the crust is formed, move on to the basting step.
Butter and Herb Basting
Add 4 tablespoons of butter, 4 garlic cloves, and 2 to 3 sprigs each of rosemary and thyme to the skillet. Tilt the pan slightly and use a spoon to continuously baste the steak with the foaming butter for about 30 seconds per side. The goal is to create a golden, aromatic butter. If the butter starts to burn, lower the heat immediately.
Keep a close eye on the internal temperature of the steak - it should not rise more than 5°F above your target temperature during this process.
Finishing and Serving
The low-heat phase ensures even cooking, while resting allows the juices to settle, enhancing both flavor and texture. Now, let’s lock in that flavor and create a stunning presentation with these final steps.
Rest Time Guidelines
Let the steak rest for 10–15 minutes on a wire rack placed over a cutting board or plate. Cover it loosely with aluminum foil - don’t wrap it tightly, as that could soften the crust. During this time, the internal temperature will rise by about 3–5°F, and the juices will distribute evenly, ensuring every bite is juicy.
Cutting and Presentation
Once rested, it’s time to carve and serve:
- Cut along the bone’s edge to separate it from the meat.
- Slice the steak against the grain into ½-inch portions for optimal tenderness.
- Arrange the slices on a platter, placing the bone on top for presentation. Add garnishes like basting herbs and garlic, and finish with a drizzle of the resting juices for extra flavor.
Quick Tips and Summary
Here’s how to nail the reverse sear every time:
Key Temperatures to Remember:
- Low-temp cooking: 225–250°F
- Pre-sear internal temp: 115°F (for medium-rare)
- Searing temp: 500°F or higher
- Rested temp: 130–135°F (for medium-rare)
Pro Tips for Perfect Results:
- Use a reliable thermometer to track the internal temperature.
- Let your steak sit at room temperature for 30–45 minutes before cooking.
- Pat the steak dry to help achieve a great crust during searing.
- Allow the steak to rest for 10–15 minutes after cooking to lock in juices.
Mistakes to Avoid:
- Skipping the dry brining process - it enhances flavor and texture.
- Frequently opening the oven while cooking at a low temperature.
- Searing on heat that isn’t hot enough to create a proper crust.
- Cutting into the steak too soon, which releases the juices prematurely.
Follow these tips to create steakhouse-quality results at home every time.
Looking for expert recommendations and unforgettable tomahawk steak experiences? Check out NY Steakhouse Guide. Their detailed reviews and ratings make it easy to find top-rated steakhouses in New York City that cater to your preferences for atmosphere, price, and location.
