Reverse-Seared Tomahawk Ribeye Steak

Ingredients

• 2.5 lb Tomahawk Ribeye Steak (bone‑in, about 2‑2.5 lb, room temperature before cooking)
• 1 tbsp Olive Oil (extra‑virgin, for initial seasoning)
• 1 tsp Rosemary Salt (coarse sea salt mixed with dried rosemary)
• 2 tbsp Avocado Oil (high smoke‑point oil for searing)
• 1 piece Shallot (peeled and thinly sliced)
• 2 tbsp Unsalted Butter (cut into small cubes)
• 2 clove Garlic (minced)
• 2 sprig Fresh Thyme (whole sprigs, stems removed before serving)
• 1 tsp Black Pepper (freshly cracked, optional)

Instructions

1. Preheat Oven & Prepare Rack

   Set the oven to 275°F (135°C). Place a wire rack on a rimmed baking sheet and set aside.

   Time: PT5M

   Temperature: 275°F

2. Season the Steak

   Pat the tomahawk dry with paper towels. Rub the entire surface with olive oil, then sprinkle rosemary salt (and optional cracked black pepper) on all sides, making sure to coat the edges and the bone area.

   Time: PT5M

3. Insert Thermometer

   Insert the probe of a meat thermometer into the thickest part of the steak, avoiding the bone, so you can monitor internal temperature without opening the oven.

   Time: PT2M

4. Slow‑Roast to 120°F

   Place the seasoned steak on the wire rack, put it in the preheated oven, and roast until the thermometer reads 120°F (49°C). This usually takes about 1 hour, but start checking at 45 minutes.

   Time: PT1H

   Temperature: 275°F

5. Preheat Skillet & Add Oil

   While the steak finishes in the oven, heat a cast‑iron skillet over high heat until it’s smoking hot. Add avocado oil and let it shimmer.

   Time: PT5M

   Temperature: Very hot (smoke point reached)

6. Sear the Steak

   Carefully lay the hot steak in the skillet. Sear the first side for about 90 seconds, then flip and sear the other side for another 90 seconds, creating a deep brown crust.

   Time: PT3M

   Temperature: Very hot

7. Add Aromatics & Baste

   Reduce heat to medium‑low. Add the sliced shallot, then the butter, minced garlic, and fresh thyme sprigs. When the butter foams, tilt the pan and continuously spoon the melted butter over the steak for 2–3 minutes.

   Time: PT3M

   Temperature: Medium‑low

8. Rest & Slice

   Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5 minutes. Then slice against the grain, removing the meat from the bone as desired.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

55 g

Carbohydrates

0 g

Fat

42 g

Fiber

0 g

Ingredient Substitutions

• Instead of Tomahawk Ribeye Steak: Bone‑in Ribeye, Porterhouse
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Rosemary Salt: Kosher salt and dried rosemary
• Instead of Avocado Oil: Grapeseed oil, peanut oil
• Instead of Shallot: Red onion (finely diced)
• Instead of Unsalted Butter: Ghee, clarified butter
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Fresh Thyme: Dried thyme (1/4 tsp)
• Instead of Black Pepper: White pepper

Equipment Needed

• Oven
• Wire Rack
• Baking Sheet
• Meat Thermometer (probe)
• Cast‑Iron Skillet
• Tongs
• Basting Spoon
• Sharp Chef’s Knife
• Cutting Board
• Oven Mitts

Critical Steps — Do Not Skip

• Insert the probe thermometer into the thickest part of the steak before roasting
• Roast at a low temperature until the internal temperature reaches 120°F
• Sear the steak in a smoking‑hot skillet for a short, intense burst
• Baste with butter, garlic, and thyme to develop flavor and finish the crust

Chef Tips from the Video

• Pat the steak completely dry before seasoning to maximize crust formation
• Use a cast‑iron skillet for even heat retention
• Let the steak rest uncovered; covering traps steam and can soften the crust.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freezer‑safe bag; freeze up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season the steak up to 24 hours in advance and keep uncovered in the refrigerator for a drier surface
• Pre‑heat the oven and skillet while the steak comes to room temperature
• You can sear the steak ahead of time and finish it in a low‑heat oven, then re‑heat briefly before serving