Description
Discover how to prepare a show-stopping tomahawk steak with a perfectly juicy sear. This guide covers everything from seasoning and preparation to cooking techniques, ensuring your steak is tender, flavorful, and restaurant-quality. Whether you’re grilling or using the oven, these tips will help you achieve an impressive crust and succulent interior every time
Ingredients
Instructions
Bring to Room Temperature: Remove steak from the fridge 30–60 minutes before cooking.
Prepare Seasoning: Mix olive oil, salt, paprika, black pepper, garlic, and rosemary into a thick paste. Rub liberally over the steak.
Preheat Oven or Grill: For reverse sear, preheat oven to 200–225°F (93–107°C), or set up your grill for indirect heat.
Slow Cook: Place steak on a rack over a baking sheet or directly on the grill. Cook until internal temperature is 10–15°F below your target doneness (about 30–50 minutes, depending on thickness).
Medium-rare: remove at 120–125°F (49–52°C).
Sear: Heat a cast-iron skillet or grill to high. Sear steak for 2–3 minutes per side until a deep brown crust forms.
Rest: Let steak rest, loosely covered with foil, for 5–10 minutes before slicing.
Serve: Slice against the grain and enjoy!
Notes
Use a meat thermometer for best results—doneness is key to a juicy steak.
Letting the steak rest after cooking locks in juices.
For extra flavor, baste with butter and herbs during the final sear.
If using a smoker, select hardwoods like hickory or applewood for added depth.
Adjust seasoning to taste, and try adding a touch of cumin or smoked paprika for a smoky twist
- Prep Time: 10 minutes
- Cook Time: 40–50 minutes
- Category: Main Course
- Method: Reverse Sear (Oven + Grill or Skillet)
- Cuisine: American, BBQ
Nutrition
- Serving Size: 4 oz
- Calories: 250
- Sugar: 0g
- Sodium: 0mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 0mg
Keywords: tomahawk steak, reverse sear, steak recipe, juicy steak, grilling