Imagine cutting into a steak so perfectly cooked, so incredibly tender, that it practically melts in your mouth - this isn't just a dream, it's the magic of reverse searing! The tomahawk ribeye isn't just a meal; it's a culinary masterpiece that transforms an ordinary dinner into an extraordinary gastronomic journey. With its impressive bone-in presentation and mouthwatering marbling, this steak is about to become your new favorite showstopper that will have everyone at the table talking.
Prep Time: 10 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 40 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 tomahawk ribeye steak (2-3 pounds)
- Salt
- Pepper
- 2 tablespoons olive oil
- 4 cloves garlic, smashed
- Fresh thyme
Instructions
- Begin by removing the tomahawk ribeye steak from the refrigerator and allowing it to come to room temperature for about 30-45 minutes. This ensures even cooking throughout the steak.
- Preheat your oven to 250°F (120°C). This low temperature will allow the steak to cook gently and evenly.
- While the oven is preheating, season the tomahawk ribeye generously with salt and pepper on both sides. Make sure to rub the seasoning into the meat for maximum flavor.
- In a large, oven-safe skillet (preferably cast iron), heat 2 tablespoons of olive oil over medium-high heat on the stove. Once the oil is shimmering, carefully place the seasoned tomahawk ribeye into the skillet.
- Sear the steak for about 3-4 minutes on each side until a rich, brown crust forms. Use tongs to flip the steak and ensure even browning. During the last minute of searing, add the smashed garlic cloves and fresh thyme to the skillet for added flavor.
- Once the steak is seared, transfer the skillet to the preheated oven. Cook the steak in the oven until it reaches your desired internal temperature, which will take approximately 1 to
- 5 hours. For medium-rare, aim for an internal temperature of 130°F (54°C).
- Use a meat thermometer to check the temperature of the steak periodically, making sure not to overcook it. Remember that the steak will continue to cook slightly after being removed from the oven due to residual heat.
- Once the steak reaches the desired temperature, remove the skillet from the oven and let the tomahawk ribeye rest for about 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a juicy steak.
- After resting, slice the tomahawk ribeye against the grain into thick slices. Serve immediately, garnished with the roasted garlic and thyme from the skillet for added flavor.
- Enjoy your perfectly reverse-seared tomahawk ribeye steak with your favorite sides!
Tips
- Temperature is Key: Always let your steak come to room temperature before cooking to ensure even heat distribution.
- Use a Reliable Meat Thermometer: Precision is crucial in achieving the perfect doneness without guesswork.
- Choose the Right Skillet: A cast-iron skillet provides the best heat retention and creates an incredible crust.
- Don't Rush the Resting Period: Letting the steak rest allows juices to redistribute, guaranteeing a juicy, tender result.
- Season Generously: Don't be shy with salt and pepper - they're your flavor enhancers.
- Watch Your Oven Temperature: A low and slow approach is the secret to the reverse sear method.
- Fresh Herbs Matter: Using fresh thyme and garlic can elevate the steak's flavor profile dramatically.
Nutrition Facts
Calories: 1529kcal
Carbohydrates: 2g
Protein: g
Fat: 124g
Saturated Fat: 52g
Cholesterol: 300mg
