American · Free recipe
Reverse-Seared Tomahawk Steak
This showpiece steak roasts slowly on a rack in a low oven until the center creeps up to temperature evenly, then gets a brutally hot sear for a deep crust. The reverse method means no gray band, just wall-to-wall rosy meat and a dramatic bone for carving at the table.
- Prep
- 1 hr 10 min
- Cook
- 1 hr 15 min
- Total
- 2 hr 25 min
- Serves
- 3
- Level
- Hard
Method
-
Season the steak all over with kosher salt and garlic powder, set it on a wire rack over a sheet pan, and leave uncovered at room temperature for 1 hour (or in the fridge overnight).
-
Heat the oven to 225F and wrap the exposed bone in foil to keep it from darkening.
-
Roast the steak on the rack for 60 to 75 minutes, until an instant-read thermometer in the center reads 115F.
-
While the steak rests for 10 minutes, heat a large cast-iron skillet over high heat until it is smoking hot.
-
Add the tallow and sear the steak for 90 seconds per side, then hold it on its edges to crisp the fat cap.
-
Add the butter, garlic, and rosemary and baste for 45 seconds, until the center reaches about 128F.
-
Carve the meat off the bone, slice against the grain, sprinkle with pepper and flaky salt, and serve.
Zest note from the test kitchen
Because the slow roast already relaxes the meat, the steak needs only a brief rest after searing - cut it within 5 minutes so the crust stays crisp.
