Recipes
Reverse-Seared Tomahawk Steak by Monica
This two-step Reverse-Seared Tomahawk Steak recipe is perfect when the weather’s not cookout-friendly. It’s great to have a go-to technique for in the kitchen., especially for a thick cut like the popular tomahawk ribeye. Starting in the oven at a low temperature ensures even cooking throughout, and then searing in Bacon Up in a hot skillet finishes it with the perfect crispy, seasoned crust everyone loves.
Equipment
- Wire rack
- Rimmed Baking Sheet
- Large skillet, preferably cast iron
- Instant-read meat thermometer
Ingredients
- 1-2 lb Tomahawk Steak
- 3-4 tablespoons Bacon Up
- 1-2 tablespoons kosher salt
- 2 teaspoons ground black pepper
- 2-3 sprigs of rosemary
- 3-4 whole garlic cloves peeled
Instructions
- Bring steak to room temperature.
- Preheat oven to 300°F.
- Pat steak dry and coat with Bacon Up. Season liberally with salt and pepper or seasonings of your choice. Turn the steak over and repeat on the other side. You may also repeat on the edges, if you wish.
- Place the seasoned steak on a wire rack, over a rimmed baking sheet.
- Place the pan in the oven and roast the tomahawk for 35-50 minutes, depending on the thickness/size of your steak AND your desired level of doneness. Use an instant-read thermometer for the best results and pull the steak when it reaches 105°F for rare, 115°F for medium rare and 125°F for medium.. NOTE: The steak will not be done yet; it will finish cooking in the skillet.
- Heat a large cast-iron skillet over medium-high heat about 5 minutes before you take your steak out of the over. When the skillet is hot, add the Bacon Up.
- Place your steak in the skillet and sear in the hot Bacon Up for one to two minutes. Add the rosemary and garlic, then flip the steak over and sear on the second side for one to two minutes.
- With tongs, sit the steak on its side and sear each edge for about one minute, rotating until all edges are seared.
- Remove the steak from the pan and return it to the rack/baking sheet, covering loosely with aluminum foil to let it rest for 10 minutes. The steak will continue cooking as it rests, with internal temperature continuing to rise.
- Final internal temperature targets are approximately: 120°F for rare (cool red center), 125°F for medium rare (warm red center), and 130°F for medium (warm pink center).
