Tomahawk Ribeye
A giant long-bone ribeye cooked low in the oven, then seared hard for a dark crust and an even rosy center. A showstopper that serves 2 to 3.
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A tomahawk is a bone-in ribeye with the long rib bone left on and cleaned, which makes it look spectacular. It is also very thick, so the best way to cook it is the reverse sear: slowly in a low oven until almost done, then seared in a very hot skillet for the crust.
A thermometer is essential for a steak this size.
Ingredients
- 1 tomahawk ribeye, about 2 1/2 pounds and 2 inches thick
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 2 sprigs rosemary
Instructions
- Dry brine. Season the steak all over with salt and pepper and refrigerate uncovered on a rack for at least 1 hour or overnight.
- Slow roast. Heat the oven to 250°F. Roast the steak on a rack set in a sheet pan until it reaches 115°F in the center for medium-rare, about 60 to 75 minutes.
- Sear. Heat the oil in a large cast-iron skillet until smoking. Sear the steak 1 1/2 to 2 minutes per side, then add the butter, garlic and rosemary and baste for 1 minute. Sear the fat cap briefly too.
- Rest and slice. Rest 10 minutes. Cut the meat from the bone, slice across the grain and serve with the bone on the board.
Tips
- The final temperature will rise to about 130°F after searing and resting.
- Wrap the bone in foil during roasting to keep it from darkening.
Questions about this recipe
- How do you cook a tomahawk steak?
- Reverse sear it: roast at 250°F to 115°F, then sear in a very hot skillet.
- How many people does a tomahawk serve?
- A 2 1/2 pound tomahawk serves 2 to 3.
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