$ · turning steaks, chops, ribs, and vegetables
Turn meat on a hot grill without singeing your hand
Moving food on a hot grill while keeping hands farther from the heat.
OXO Good Grips 16-Inch Locking Tongs
AI-generated illustration of the dish
The tomahawk is a theatrical 45-day dry-aged ribeye with the full length of rib bone attached. Reverse sear is the only method that cooks this 5 cm-thick steak evenly.
Serves 3–4 peoplePrep 15 minCook 1 hr 30 min
What to ask for
This recipe calls for Tomahawk steak. Can't get it where you are?
Ingredients & method
Ingredients
- 1 tomahawk steak, 5 cm thick (about 1.2–1.5 kg)
- 2 tbsp neutral oil
- 80 g unsalted butter
- 4 garlic cloves, crushed
- 4 sprigs thyme
- 2 sprigs rosemary
- Flaky sea salt and coarse black pepper
Method
- 1Season the tomahawk generously with salt and pepper the night before; refrigerate uncovered.
- 2Remove from the fridge 45 minutes before cooking. Preheat oven to 120 °C.
- 3Place the steak on a wire rack over a baking tray. Roast until the internal temperature reaches 48 °C — about 50–70 minutes depending on thickness.
- 4Remove from the oven and rest while heating a cast-iron pan to screaming hot. Add oil and sear the steak 90 seconds per side.
- 5Add butter, garlic, thyme, and rosemary. Baste the steak vigorously for 90 more seconds. Rest 10 minutes. The internal temperature should be 55–57 °C.
Cook this well
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.See all recommended gear
Chef's tip
The long rib bone is excellent for gripping and rotating the steak during searing — use it as a handle to sear the edges too.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.