Perfect Reverse-Sear Tomahawk Steak for Two | Healthy Chef Recipes

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Details

Preparation Time: 20 minutes (+ 1 hour optional dry-brining)

Cooking Time: 1 hour

Resting Time: 15 minutes

Total Time: Approx. 1 hour 35 minutes

Wine Recommendation

To stand up to the rich fats and intense char of a Tomahawk steak, you need a full-bodied red wine with strong tannins.

• Our Top Pick: Cabernet Sauvignon (e.g., from Napa Valley, Bordeaux, or Coonawarra). The tannins in Cabernet slice through the fat and cleanse the palate.

• Alternative: Argentinian Malbec or a robust Syrah/Shiraz.

Ingredients

For the Tomahawk Steak:

• 1 large Tomahawk Ribeye Steak (approx. 2.5 - 3 inches thick, 1.2-1.5 kg)

• 2 tbsp High-quality Olive Oil or Avocado Oil

• 2 tbsp Coarse Kosher Salt (Maldon flakes for finishing)

• 2 tbsp Freshly Ground Black Pepper

• 4 cloves Garlic, smashed

• 3 sprigs Fresh Rosemary

• 2 sprigs Fresh Thyme

• 3 tbsp Unsalted Butter

For the Roasted Potatoes:

• 1 kg Baby Potatoes or Yukon Gold, halved or quartered

• 3 tbsp Duck Fat (or Olive Oil)

• 1 tsp Dried Thyme or Rosemary

• Salt and Pepper to taste

For the Red Wine Reduction:

• 240 ml (1 cup) Beef Stock (high quality)

• 120 ml (1/2 cup) Red Wine (use the one you are drinking!)

• 1 small Shallot, finely diced

• 1 tsp Cold Unsalted Butter (for finishing)

Instructions

Phase 1: Prep & Potatoes

1. Tempering (Crucial): Remove the Tomahawk steak from the refrigerator at least 1 hour before cooking. Pat it completely dry with paper towels. For a better crust, salt it generously now and let it sit uncovered at room temperature; this is a 'dry brine'.

2. Preheat & Prep Potatoes: Preheat your oven to 400°F (200°C). Toss the cut potatoes with duck fat, salt, pepper, and dried herbs. Spread evenly on a baking sheet.

3. Roast Potatoes (Timings): Roast the potatoes for 35-45 minutes, turning them once halfway through, until they are golden brown and crispy.

Phase 2: Reverse-Sear Cooking

1. Oven Setup: Once the potatoes are nearly done, set your oven rack to the middle position. Reduce oven temperature to 250°F (120°C).

2. Oven Bake (Timing): Place the tempered steak on a wire rack set over a baking sheet (or directly onto the wire rack with a sheet below to catch drips). Insert a meat thermometer into the thickest part of the steak. Bake for 45-55 minutes, or until the internal temperature reaches 115°F (46°C) for a final medium-rare finish. (Adjust timing for rare or medium).

3. Rest & Sauce: Remove the steak from the oven. Tent it loosely with foil and let it rest for 10-15 minutes. This is a key step.

4. Make Sauce (During Rest): While the steak rests, make the sauce. In a small pan, sauté the shallot in a drop of oil until soft (2 mins). Add the red wine and bring to a boil, scraping the pan. Let it reduce by half (5 mins). Add the beef stock and reduce by half again (5-7 mins). Strain the sauce through a sieve and return to low heat. Just before serving, whisk in the cold tablespoon of butter until glossy. Keep warm.

Phase 3: The Sear & Serving

1. Blazing Heat: Heat a large cast-iron skillet (or heavy-bottomed pan) over high heat until it just starts to smoke. Add the olive oil.

2. Sear (Timing): Carefully place the rested steak in the hot pan. Add the butter, smashed garlic, rosemary, and thyme sprigs.

3. Baste (Timing): Sear for 60-90 seconds without moving it to develop a crust. Flip the steak and immediately begin basting with the melting, herb-infused butter using a spoon. Sear the second side for another 60-90 seconds. (Don't forget to use tongs to sear the fat edge for 30 seconds).

4. Final Rest: Move the steak to a cutting board. Pour any remaining pan juices over it. Let it rest for a final 5 minutes before carving.

5. Service: To serve, carve the steak against the grain into thick slices. Arrange beautifully on a large wooden board (as pictured). Sprinkle with Maldon salt flakes and fresh cracked pepper. Serve the crispy roasted potatoes and warm red wine reduction on the side.

SHOP THE TOOLS FOR THIS RECIPE

• COOKING: [EXTRA LARGE CAST IRON SKILLET] — DISCOVER the massive heat retention required to achieve a dark, caramelized crust on your thick-cut tomahawk steak. https://amzn.to/3PFWhdy

• COOKING: [STAINLESS STEEL ROASTING PAN] — DISCOVER the ideal surface for high-heat roasting, ensuring your potatoes achieve an ultra-crispy exterior and fluffy center. https://amzn.to/47AUg8F

• PREP: [DIGITAL MEAT THERMOMETER] — DISCOVER the precision needed to monitor the internal temperature of the bone-in ribeye for a perfect, edge-to-edge medium-rare. https://amzn.to/4dUv0xZ

• COOKING: [STAINLESS STEEL SAUCEPAN] — DISCOVER the secret to the slow, controlled reduction of red wine and aromatics into a thick, glossy, and rich liquid gold. https://amzn.to/4sQZaHi

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