Reverse-Sear Tomahawk Ribeye
The reverse sear is the only way to cook a steak this thick. Salt 40 minutes ahead, roast at 225F to 115 to 120F internal, then sear over screaming coals or a ripping cast iron 45 seconds a side to 130F. Edge to edge pink with a hard crust.
- Method
- Reverse sear
- Total time
- 1 to 1.25 hr
- Target internal temp
- 130F
- Gear
- Charcoal kettle, instant-read, cast iron optional
- Difficulty
- Medium
- Serves
- 2 to 3
Ingredients
- 1 tomahawk ribeye, 2 to 2.5 inches thick
- Kosher salt
- Coarse black pepper
- 2 tbsp butter (optional)
- Oak chunk
The Cook
- 01
Salt the steak heavy on all sides 40 minutes before it goes on. This dries the surface so it sears instead of steams.
- 02
Set the kettle for two-zone at 225F with an oak chunk. Lay the steak on the cool side.
- 03
Roast slow to 115 to 120F internal. Pull it and let the fire flare up hot.
- 04
Open the vents and get the coals screaming, or rip a cast iron until it smokes.
- 05
Sear 45 seconds a side, turning to hit every face including the edges. Pulling it off the heat too early before 130F is the miss.
- 06
For the last flip, drop in butter and baste the crust if you want it.
- 07
Pull at 130F. Short rest, then cut it off the bone and slice.
Doneness
130F for medium-rare. The crust should be dark and crackly, the center warm red-pink and springy to the touch.
Pro Tip
Do not skip the early salt. Forty minutes lets it pull moisture and dry the surface. Salt right before and the steak steams gray instead of searing brown.
Questions
Cooked By Our Readers
Real cooks, real fire.
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