Description
A massive, bone-in ribeye cooked to tender perfection using the reverse sear method for a edge-to-edge pink interior.
Ingredients
1 tomahawk ribeye steak (2–2.5 inches thick, 2.5–3 lbs)
3 tablespoons Kosher salt
2 tablespoons freshly ground black pepper
1 tablespoon avocado oil
4 tablespoons unsalted butter
4 cloves garlic, smashed
3 sprigs fresh rosemary
3 sprigs fresh thyme
Instructions
Step 1: Remove the tomahawk steak from the refrigerator 45-60 minutes before cooking to bring it to room temperature.
Step 2: Pat the steak completely dry with paper towels and season generously with Kosher salt and black pepper on all sides.
Step 3: Preheat your oven to 225°F (107°C). Place the steak on a wire rack over a rimmed baking sheet.
Step 4: Roast the steak until the internal temperature reaches 115°F (46°C) for medium-rare, which usually takes 60-90 minutes.
Step 5: Remove the steak from the oven and let it rest for 10 minutes while heating a cast iron skillet to high heat with oil.
Step 6: Sear the steak for 1-2 minutes per side. Add butter, garlic, and herbs in the last minute and baste the steak continuously.
Step 7: Remove from the pan and let rest for 15 minutes on a cutting board before carving.
Notes
Always use a meat thermometer for accuracy. For a rare steak, pull from the oven at 105°F. For medium, pull at 125°F.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Reverse Sear
- Cuisine: American
Nutrition
- Serving Size: 6 oz
- Calories: 950 kcal
- Sugar: 0g
- Sodium: 450mg
- Fat: 78g
- Saturated Fat: 32g
- Unsaturated Fat: 38g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 62g
- Cholesterol: 180mg
