Reverse Sear Tomahawk Ribeye Steak

Square overhead photo of a tomahawk steak with butter, parsley, and flakey salt sitting on a slate board.

Reverse Sear Tomahawk Ribeye Steak

Learn how to cook a mouthwatering Tomahawk Steak on the grill or griddle. Reverse searing allows you to cook the beef to succulent perfection inside while achieving a golden exterior crust. Season the steak with salt 24 hours before cooking for the best results.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 10

Seasoning 1

Servings

Calories 505kcal

Author Wendy Polisi

Ingredients

1 -(2 ½ to 3 ½) pound tomahawk steak
1 tablespoon sea salt or kosher salt
1 tablespoon avocado oil
2 teaspoons black pepper
For serving: compound butter

Instructions

Set a wire rack on top of a rimmed baking sheet. Pat the steak dry with paper towels and sprinkle with salt. Refrigerator overnight.
Remove the steak from the refrigerator and allow it to sit at room temperature for 1 hour. Brush it with oil and season it with pepper.
Preheat a grill or griddle to low heat, about 300°F.
Cook the steak covered for about 10 to 20 minutes, until the steaks register 75 degrees. Flip and cook for another 10 minutes, until the steak registers 95 degrees.
While the steak is finishing cooking, heat the other side of the grill or griddle to high, about 475 °F to 500 °F.
Cook about 4 minutes per side, until seared.
Transfer to a platter and tent with foil. Allow to rest for 15 minutes.
Serve warm with compound butter.

Nutrition