Reverse Sear a Tomahawk Steak
It’s hard to beat a tomahawk steak with its phenomenal look and precious marbling! This cut of meat is one of the juiciest and most flavorful steak and it definitely brings a “wow” factor to your meal.
Servings: 2
Ingredients
- 1 bone-in ribeye steak 2 inches
- 2 tbsp kosher salt
- 2 tbsp black pepper Fresh Cracked
- 2 tbsp olive oil
- 2 tbsp butter salted
- 4 sprigs of rosemary
Instructions
- Place ribeye on cutting board then Brush some olive oil onto the top and sides of the steak, add kosher salt and fresh cracked pepper on both sides; be generous. Let the steak sit for about an hour at room temperature.
- Preheat your grill to 180-200°F. It depend of the grill you will be using but you should grill it on indirect heat and finish with the sear over direct heat.
- Let it cook until the internal temperature reaches about 115 °F. This should take about 2 hours. This temperature is for medium rare steak.
- I love to use a cast iron skillet over my wood fired oven for searing but feel free to use what ever you have. Live coals is always a better choice than your oven. Also, you can foil the bone to keep it from charring but it is optional. Pull the steak from the grill and turn it on high, it should be minimum at 450 °F for a great sear but higher is always better to get that beautiful crust. It is now time to sear the beast.
- Sear it for about 5 minutes per side until they reach an internal temperature of 135 °F.
- Remove your steak from heat and let it rest about 10 minutes. Add some butter then slice across the grain. Top with fresh Rosemary and enjoy!
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