Ah, the Tomahawk Ribeye—the steak with its long “handle” that looks like a battle axe! Cooking one properly is all about balancing a seared crust with a tender, juicy interior. Here’s a detailed guide:
Ingredients (Serves 2–3)
- 1 Tomahawk ribeye steak (about 2–2.5 lbs / 900–1100g, 1.5–2 inches thick)
- 2–3 tbsp olive oil or vegetable oil
- 2–3 cloves garlic, smashed
- 2–3 sprigs fresh rosemary or thyme
- Kosher salt and freshly ground black pepper
Instructions
1. Bring Steak to Room Temperature
- Remove the steak from the fridge 30–60 minutes before cooking.
- Pat dry with paper towels. This helps with a better sear.
2. Season Generously
- Rub all sides with olive oil, salt, and pepper.
- Don’t be shy with the salt—it helps form a crust.
3. Preheat Cooking Surface
- For stovetop + oven method (reverse sear is ideal for thick steaks):
- Preheat oven to 275°F (135°C).
- For grill method:
- Prepare a two-zone fire: high heat on one side, medium-low on the other.
4. Cook Low and Slow (Oven Method)
- Place steak on a wire rack over a baking sheet.
- Cook in the oven until internal temperature reaches ~10–15°F below your target (use a meat thermometer):
- Rare: 120°F
- Medium-Rare: 130°F
- Medium: 140°F
- This usually takes 30–45 minutes depending on thickness.
5. Sear for Crust
- Heat a cast-iron skillet over high heat until smoking.
- Add a little oil, then sear steak 1–2 minutes per side until golden brown.
- Add garlic and herbs during sear, basting the steak with melted butter if desired.
6. Rest
- Transfer steak to a cutting board and rest 10 minutes.
- Resting lets juices redistribute, keeping the meat tender.
7. Slice and Serve
- Slice against the grain.
- Serve with your favorite sides: roasted vegetables, mashed potatoes, or a chimichurri sauce.
Tips
- Thermometer is your best friend: Thick steaks like this are tricky; guessing can overcook it.
- Reverse sear is ideal for even cooking and a perfect crust.
- Optional finishing touch: Sprinkle with flaky sea salt just before serving.
If you want, I can also give a grill-only method that gets a perfect crust without using the oven.
Do you want me to do that?
