Dry Aged USDA Prime Tomahawk Ribeye — Reverse Sear Method
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Dry Aged USDA Prime Tomahawk Ribeye — Reverse Sear Method
A tomahawk ribeye is built for drama: long bone, massive steak, serious marbling. Reverse searing lets you cook this big cut gently to the perfect internal temperature, then finish with a hard sear for an incredible crust.
🥩 Cut: Dry Aged USDA Prime Tomahawk Ribeye
This method is ideal for thick tomahawks (often 2 inches or more). It’s forgiving and great when you want showpiece steaks cooked evenly from edge to center.
🕒 Time & Difficulty
- Active time: 20 minutes
- Total time: 60–90 minutes (depending on thickness)
- Difficulty: Moderate
🧂 Ingredients
- 1 dry aged tomahawk ribeye
- Kosher salt and freshly ground black pepper
- Neutral oil
- 2–3 tablespoons butter (optional, for sear)
- Garlic cloves and herbs (optional)
🍽️ Equipment
- Oven
- Wire rack set over a baking sheet
- Cast-iron skillet
- Instant-read thermometer
🔥 Step-by-Step: Reverse Sear Tomahawk
1. Temper & season
- Remove steak from fridge 45–60 minutes before cooking.
- Pat dry and season generously with salt and pepper.
2. Low-and-slow in the oven
- Preheat oven to 250°F / 120°C.
- Set steak on a wire rack over a baking sheet.
- Roast until internal temperature reaches about:
- 115°F for rare
- 120°F for medium-rare
- 125°F for medium
3. Rest briefly while you preheat the pan
- Remove steak from oven and let rest 10–15 minutes.
- While it rests, heat a cast-iron skillet over high heat until very hot.
4. Hard sear
- Add a thin layer of oil to the pan.
- Sear steak 1–2 minutes per side until a deep crust forms.
- Add butter, garlic and herbs in the final minute and baste, if desired.
5. Final temp & rest
- Check internal temperature again — you should be right at your desired doneness.
- Rest another 10 minutes before slicing.
- Slice meat away from the bone, then cut into thick slices to serve.