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Perfect Reverse Sear Tomahawk Steak Recipe for Juicy Caramelized Crust

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This reverse sear tomahawk steak recipe delivers a juicy, tender interior with a mouthwatering caramelized crust using a slow roast followed by a high-heat sear.

Ingredients

  • Tomahawk steak (about 2 to 2.5 pounds / 900g to 1.1kg, well-marbled)
  • Coarse sea salt (kosher salt preferred)
  • Freshly ground black pepper
  • Garlic powder (optional)
  • Fresh rosemary or thyme sprigs (optional)
  • Unsalted butter (2 tablespoons)
  • High smoke point oil (like avocado or grapeseed oil, 1-2 tablespoons)

Instructions

  1. Bring the steak to room temperature by taking it out of the fridge about 45-60 minutes before cooking.
  2. Preheat your oven to 225°F (107°C).
  3. Pat the steak dry with paper towels to remove excess moisture.
  4. Season the steak generously with coarse sea salt, freshly ground black pepper, and a pinch of garlic powder if using.
  5. Place the steak on an oven-safe wire rack over a rimmed baking sheet.
  6. Insert an instant-read thermometer into the thickest part of the meat, avoiding the bone.
  7. Slow roast the steak in the oven for about 45-60 minutes until the internal temperature reaches 110°F (43°C) for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.
  8. Remove the steak from the oven and tent loosely with foil. Let it rest for 10-15 minutes.
  9. Preheat a cast iron skillet on high until smoking hot. Add 1-2 tablespoons of high smoke point oil.
  10. Sear the steak for about 1.5-2 minutes per side, including edges. Add butter and fresh herbs during the last minute, basting with melted butter.
  11. Check the final temperature; it should be around 125-130°F (52-54°C) for medium-rare.
  12. Remove from the pan and rest again for 5 minutes before slicing.
  13. Slice the steak against the grain and serve immediately.

Notes

Bring steak to room temperature before cooking for even doneness. Use a reliable instant-read thermometer to avoid guesswork. Rest steak after oven cooking and after searing to redistribute juices. Use a hot pan for searing to develop a caramelized crust. Butter and herbs added during searing enhance flavor. If sear isn’t crusty enough, increase pan heat and avoid moving steak too much.

Nutrition

Keywords: tomahawk steak, reverse sear, steak recipe, caramelized crust, juicy steak, cast iron skillet, backyard cookout

Find it online: https://magnetmeal.com/perfect-reverse-sear-tomahawk-steak-recipe-for-juicy-caramelized-crust/