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
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.
Useful gear for this recipe
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Weber Original Kettle Premium 22-Inch Charcoal Grill
High-heat grilling, simple indirect cooks, steak, picanha, and burgers.