Reverse-Seared Tomahawk Ribeye

Ingredients

• 1 tomahawk ribeye (2–2.5 lbs), at least 2 inches thick
• Kosher salt (generous)
• Coarsely cracked black pepper
• 2 tbsp neutral oil (avocado or grapeseed)
• 2 tbsp unsalted butter
• 4 sprigs fresh thyme
• 4 cloves garlic, smashed

Method

1. 01

   Season the tomahawk heavily on all surfaces with kosher salt and cracked pepper 24–48 hours ahead. Rest uncovered on a rack in the fridge.

2. 02

   Pull the steak from the fridge 45 minutes before cooking. Preheat your oven to 250°F.

3. 03

   Place the steak on a wire rack set over a sheet pan. Insert a probe thermometer into the thickest part of the meat, away from the bone.

4. 04

   Roast until the internal temp reaches 120–125°F for medium-rare — about 60–80 minutes depending on thickness.

5. 05

   Remove from the oven and tent loosely with foil. Rest for 20 minutes. Meanwhile, heat your grill or cast iron to screaming hot — as high as it will go.

6. 06

   Brush the steak lightly with oil. Sear 90 seconds per side directly over the hottest zone, rotating 45° halfway through each side to build crosshatch marks.

7. 07

   In the last 30 seconds, add butter, thyme, and garlic to the pan if using cast iron. Baste constantly.

8. 08

   Rest 5 minutes, slice against the grain, and serve immediately.