How to Cook the Perfect Beef Tomahawk Steak
Force of Nature
Worth the Bite is back, and this time our buddy Morgan from @crybabyculinary is here to prove that cooking a tomahawk steak is a whole lot easier than it looks.
A big, beautiful tomahawk steak can look a little intimidating, and nobody wants to overcook it. But here's the good news: with a meat thermometer and a little patience, you'll end up with a perfectly cooked medium-rare steak and an incredible crust every single time.
The secret is the reverse sear.
By slowly bringing the steak up to temperature in the oven before finishing it over ripping-hot heat, you get edge-to-edge medium-rare perfection with an incredible crust every single time.
No guesswork. No stress. Just a simple technique that delivers steakhouse-quality results at home.
Trust us. You've got this.
Serves 2-4
Ingredients
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1/2 stick butter
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Handful of flaky salt
Preparation
Remove the Force of Nature Beef Tomahawk from the packaging, pat it completely dry, and season generously with flaky salt. For the best results, season the steak anywhere from 2 to 24 hours before cooking.
Place the steak on a wire rack and cook in the oven at 250°F for 1 hour, or until the internal temperature reaches 120°F.
Remove the steak from the oven and let it rest for 10 minutes.
While the steak is resting, get your grill ripping hot. Sear the tomahawk for about 3 minutes per side, or until both sides have developed a deep, beautiful crust and the internal temperature reaches 135°F for a perfect medium-rare.
Remove the steak from the grill and let it rest for another 10 minutes.
While the steak rests, melt the butter in a small pot over medium heat. Continue cooking for 5 to 6 minutes until the butter is browned, bubbling, and smells slightly toasted.
Slice the ribeye cap and the eye of the ribeye away from the bone. Arrange the sliced steak alongside the bone, drizzle generously with the browned butter, finish with flaky salt, and enjoy!
Morgan's Cooking Tips
Salt ahead of time. If you can, season your steak anywhere from 2 to 24 hours before cooking. This gives the salt time to work its way into the meat and helps create an even better crust.
A meat thermometer is your best friend. Pull the steak from the oven at 120°F and finish cooking it over high heat until it reaches 135°F. It takes all the guesswork out of cooking a thick steak.
Trust the reverse sear. It may seem backwards, but slowly cooking the steak first and finishing it over ripping-hot heat is one of the easiest ways to achieve edge-to-edge medium-rare with an incredible crust.
Don't skip the rest. Resting the steak after the oven and again after the sear helps the juices redistribute, giving you an incredibly juicy steak from the first bite to the last