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Perfect Reverse-Seared Tomahawk Steak for Two

reverse-seared tomahawk steak - featured image
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A simple and impressive reverse-seared tomahawk steak recipe that delivers a restaurant-quality crust and juicy interior, perfect for a special dinner for two.

Ingredients

Scale
  • 1 tomahawk steak, about 2 to 2.5 pounds (900g to 1.1kg), bone-in, well-marbled (USDA Prime or Choice recommended)
  • Coarse kosher salt, for dry brining and seasoning
  • Freshly ground black pepper
  • 2–3 garlic cloves, smashed
  • Fresh rosemary or thyme sprigs (optional)
  • 3 tablespoons unsalted butter, softened
  • High smoke point oil (such as grapeseed or avocado oil) for searing

Instructions

  1. Pat the tomahawk steak dry with paper towels. Sprinkle kosher salt generously on all sides, including the bone. Place the steak on a wire rack set over a baking sheet and refrigerate uncovered for at least 1 hour, preferably up to 24 hours.
  2. Remove the steak from the fridge about 45 minutes before cooking to bring it to room temperature.
  3. Preheat your oven to 225°F (107°C). Place the wire rack and baking sheet inside to warm slightly.
  4. Place the steak on the warm wire rack and bake for about 45 to 60 minutes, depending on thickness. Use an instant-read thermometer to monitor internal temperature aiming for 115°F (46°C) for rare or 120°F (49°C) for medium-rare.
  5. While the steak is in the oven, smash garlic cloves and set aside with fresh herbs and softened butter.
  6. Heat a cast iron skillet over high heat and add a thin layer of high smoke point oil. Heat until shimmering but not smoking.
  7. Remove the steak from the oven and immediately transfer it to the hot skillet. Sear for about 1.5 to 2 minutes per side, adding butter, garlic, and herbs halfway through. Continuously spoon melted butter over the steak.
  8. Check doneness with a thermometer: 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or adjust to preference.
  9. Transfer the steak to a cutting board and tent loosely with foil. Rest for 10 minutes.
  10. Slice against the grain into thick strips and serve immediately.

Notes

Use a thermometer to ensure perfect doneness. Rest the steak for 10 minutes before slicing to keep it juicy. For dairy-free, substitute butter with olive oil during searing. Avoid cutting the steak too early to prevent juice loss.

Nutrition

Keywords: tomahawk steak, reverse sear, steak recipe, cast iron steak, date night dinner, easy steak recipe, restaurant-quality steak

Find it online: https://novanosh.com/perfect-reverse-seared-tomahawk-steak-for-two-easy-recipe-guide/