Imagine cutting into a perfectly cooked Tomahawk steak so tender it practically melts in your mouth, with a golden-brown crust that locks in incredible flavor. The reverse sear method is the secret weapon of professional chefs, transforming an ordinary steak into a restaurant-quality masterpiece right in your own kitchen. This technique guarantees an evenly cooked, juicy steak that will have your dinner guests wondering if you've secretly trained in culinary school.
Prep Time: 15 mins
Cook Time: 1 hrs 15 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 Tomahawk steak (2-3 lbs)
- Salt
- Pepper
- 2 tbsp Olive oil
- 2 tbsp Butter
- Fresh herbs (thyme, rosemary)
Instructions
- Begin by removing the Tomahawk steak from the refrigerator and allowing it to come to room temperature for about 30 minutes. This helps ensure even cooking throughout the steak.
- Preheat your oven to 250°F (120°C). This low temperature will allow the steak to cook gently and evenly before searing.
- While the oven is preheating, generously season both sides of the Tomahawk steak with salt and pepper. Make sure to rub the seasoning into the meat for maximum flavor.
- Once the oven is ready, place the seasoned steak on a wire rack set over a baking sheet. This allows air to circulate around the steak, promoting even cooking.
- Insert the baking sheet with the steak into the preheated oven. Cook the steak until it reaches an internal temperature of 120°F (49°C) for medium-rare, which should take about 45 minutes to 1 hour. Use a meat thermometer to check the temperature accurately.
- While the steak is in the oven, prepare your fresh herbs. Chop a few sprigs of thyme and rosemary to have them ready for the final searing process.
- Once the steak reaches the desired temperature, remove it from the oven and let it rest for about 10 minutes. This resting period allows the juices to redistribute throughout the meat.
- While the steak is resting, heat a large cast-iron skillet over high heat. Add the olive oil and let it heat until it shimmers and is just about to smoke.
- Carefully place the rested Tomahawk steak into the hot skillet. Sear each side for about 2-3 minutes, or until a deep, golden-brown crust forms. During the last minute of searing, add the butter and fresh herbs to the skillet.
- As the butter melts, use a spoon to baste the melted butter and herbs over the steak. This enhances the flavor and adds richness to the crust.
- After searing both sides, remove the steak from the skillet and let it rest for an additional 5-10 minutes. This final resting time ensures the steak remains juicy and tender.
- Slice the Tomahawk steak against the grain and serve immediately. Enjoy your perfectly cooked Reverse Sear Tomahawk Steak with your favorite sides!
Tips
- Temperature is Key: Always use a meat thermometer to ensure precise doneness. Don't rely on guesswork!
- Room Temperature Matters: Let your steak sit out for 30 minutes before cooking to ensure even heat distribution.
- Choose the Right Skillet: A cast-iron skillet is essential for achieving that perfect golden-brown sear.
- Don't Rush the Resting: Allowing the steak to rest after cooking helps redistribute juices, keeping the meat incredibly tender.
- Herb Selection: Fresh thyme and rosemary can elevate the flavor, but feel free to experiment with your favorite herbs.
- Oil Temperature: Ensure your oil is just about to smoke before searing to create the ideal crust.
- Slice Against the Grain: This technique ensures maximum tenderness when serving.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
