The Art of Perfectly Cooked Tomahawk Steak

Are you ready to elevate your steak game? Look no further than the reverse sear tomahawk steak! This method promises a mouthwatering, tender, and juicy steak that will leave you craving more. And the best part? You don’t need a giant pan or a grill!

Unveiling the Magic of the Reverse Sear

You’ve probably heard about the reverse sear method, but what exactly is it? Well, it’s a game-changer for steak enthusiasts. The reverse sear involves slow cooking your steak at a low temperature and then finishing it off with a high-heat sear. This technique ensures a perfectly cooked steak with a delectable seared crust and juicy interior.

The Perfect Cut and Ingredients

To achieve steak perfection, you’ll need a thick-cut steak, preferably a tomahawk ribeye or cowboy-cut ribeye steak. These cuts are ideal for the reverse sear method due to their thickness and marbling. Additionally, you’ll need a rack to place the steak on and a digital meat thermometer to monitor cooking progress. Don’t forget the dry rib rub, consisting of salt, pepper, paprika, garlic powder, and onion powder, which will add incredible flavor to your steak. And a touch of butter for basting will take it to the next level.

Mastering the Reverse Sear Technique

Now, let’s get cooking! The reverse sear process is surprisingly simple. First, generously season your steak with the dry rub and let it “dry brine” in the refrigerator overnight. This allows the flavors to permeate the meat fully.

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The next day, bring your steak to room temperature before cooking. Preheat your oven to 225ºF (107ºC) and place the steak on a rack over a baking sheet. Cook it slowly until the internal temperature reaches 110 – 115ºF (43 – 46ºC).

Once the steak is at the desired temperature, it’s time for the sear. You have two options: transfer the steak to a hot skillet or cast iron pan and sear both sides until caramelized, or baste the steak with melted butter and finish it in a preheated oven at 500ºF (260ºC). Whichever method you choose, make sure the internal temperature reaches 125ºF (52ºC) for rare, 135ºF (57ºC) for medium-rare, or 145ºF (63ºC) for medium.

Serving Suggestions

Now that you’ve mastered the art of the reverse sear tomahawk steak, it’s time to think about the perfect accompaniments. This jumbo ribeye pairs beautifully with classic steakhouse sides like Caesar salad or pan-fried asparagus. For heartier options, consider serving it with cream cheese mashed potatoes or smoked gouda mac & cheese. The possibilities are endless!

Tips and Tricks

Before you embark on your reverse sear journey, keep in mind a few tips for success. Always bring your steak to room temperature before cooking to ensure even cooking. Consider creating a DIY steak seasoning blend to elevate the flavors even more. And don’t forget to let your steak rest for at least 5 minutes, allowing the juices to redistribute and ensure ultimate tenderness.

Storing, Reheating, and More Steak Recipes

If you have any leftovers, don’t worry! You can store your tomahawk steak in the refrigerator for up to 4 days or freeze it for up to 4 months. When reheating, use a wire rack and bake it at a low temperature until warmed through. For more mouthwatering steak recipes, check out our collection, featuring grilled porterhouse steak, pan-seared top sirloin, baked ribeye steak, steak Diane, blue steak, and grilled T-bone steak.

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So, what are you waiting for? Grab your tomahawk steak, follow the reverse sear method, and prepare yourself for a steak experience like no other. Indulge in the tender, juicy goodness and savor each bite of perfection. Trust us, once you’ve tried the reverse sear, there’s no going back. Happy cooking!

Tomahawk Steak

To learn more about the art of perfectly cooked tomahawk steaks, visit Rowdy Hog Smokin BBQ.

This article was inspired by and adapted from Bake It With Love.