Login
Cart
So you've decided to wow your guests with an impressive looking Tomahawk steak. The "King of Steaks" is French trimmed to look like the handle of an axe, giving the show stopping performance at any restaurant or dining table.
Preparing Ribeye Steaks for Reverse Sear
There are 2 steps to preparing the steak, which need to be done ahead of time, so be sure to allow time for this important step.
Step One – Salting and Dry Brining
- The first step to prepping this big steak is salting it liberally with kosher salt.
- Allow the salt to sit on the steak for 12-24 hours in the refrigerator uncovered. Place the steak on a rack on top of a baking sheet for best results.
We have found that salting (dry brining) improves the texture and flavor of nearly every type of red meat, not just steak. Why? Its science at work. When the salt is applied to the uncooked meat the juices inside the meat are drawn to the surface. The salt then dissolves into that liquid, forming a kind of brine that is then slowly reabsorbed into the meat.
The end result is an incredibly tender, moist, buttery steak loaded with flavor. This method works well on pork chops too.
Step Two – The Seasoning Rub
- Once the steak is done with the 12-24 hour salt brine take it out of the refrigerator and let it come to room temperature
- Prepare the rub mixture which is a thick paste of olive oil, paprika, black pepper, and crushed garlic
- Coat the entire steak and the bone area with the rub, return to the rack, and let it sit for about 15 minutes
- Preheat the oven to 200˚F
How to Cook a Tomahawk Ribeye Steak
Because of the size of this steak the reverse sear method is the perfect way to cook it.
Reverse searing involves slow roasting the meat in a low temperature oven, to bring it to the desired internal temperature, and then finishing it with a quick sear on the grill to create a delicious crust and lock in the flavor.
Step-by-step for Reverse Searing Meat in the Oven:
- Place spice rubbed steak in a 200˚F oven, on a rack, over a baking sheet to catch any juices
- Start preheating the grill to medium-high while the steak is in the oven
- Check the steak after about 30 minutes, but it will likely take closer to 40 minutes to cook
- We highly recommend using an instant-read thermometer to check internal temperature
- Cook until the internal temperature reaches preferred doneness:
- Rare = 120˚F which is a cool bright red center and pinkish toward the outside
- Medium Rare = 125˚F which is a warm red center but still very pink and slightly brown toward the outside
- Medium = 130˚F which is a warm light pink center with outer portion brown
- Remove steak from the oven and move it directly to the grill
- Sear for 2-3 minutes on each side to lock in flavor and develop a crust
- Let steak rest for 15mins uncovered before slicing. The temperature of the meat will continue to rise about 5°F during this time (also known as “carryover cooking”)
