What is a Tomahawk Steak?

A tomahawk steak is ribeye steak with 5 inches of frenched bone, meaning the bone is trimmed and likened to a handle like these reverse seared grilled lollipop lamb chops.

I purchased our prime tomahawk steak also known as a cowboy ribeye at Costco, and have gone back twice now to purchase more. While it may seem pricey (especially now), the smallest one yielded three servings.

What is a Reverse Sear?

My first try at reverse sear was with these reverse sear lamb chops, which were life changing.

The reverse sear method means you cook the meat first up to a certain internal temperature low and slow or on indirect heat, (225 degrees F. ) Once meat reaches 110 degrees F (medium rare), sear the outside on high heat, attaining the maillard reaction. The meat cooks more evenly top to bottom. It will take longer grilling on the indirect heat, but it’s worth it. It takes up to an hour in the oven.

What is the Maillard Reaction?

The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. It’s what happens when the meat is seared, creating a much deeper flavor profile.

There is no need to marinate this steak or use any steak sauce. This steak is way too tasty for that.

One Cowboy Ribeye Tomahawk steak is more than enough for two people.

Leftover Steak – How to Reheat

Fry your pieces of steak in a very hot cast iron pan. Do not microwave or oven bake. Prime left over steak is still very delicious. We had some left over the other night and, a quickly heated in the frying pay.

Oven Reverse Sear Tomahawk Steak

You can prepare this steak reverse sear in the oven. Roast in oven slowly at 250 degrees F. until the internal temperature reaches 115 degrees F. Then sear on top of the stove in hot pan on high heat a few minutes each side. Allow the to rest until desired doneness. We prefer medium rare at 135ºF (57ºC).

125ºF (52ºC) for rare, 135ºF (57ºC) for medium-rare, and 145ºF (63ºC) for medium.

Rest steak for 10-15 minutes before cutting 2 inch slices across the bone. Delicious.

More Steak Recipes from Spinach Tiger

• New York Strip Steak (most popular post)
• Ribeye Steak
• Teres Major, a Filet Knock Off
• Cheese Steak Skillet with Cauliflower
• Flank Steak
• Skirt Steak with Chimichurri
• Braciole (Italian Stuffed Steak)
• Steak Tips
• Tenderloin Roast
• Prime Rib

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Reverse Sear Tomahawk Steak (Cowboy Ribeye)

How to Prepare Reverse Sear Tomahawk Steak in Oven or on Grill

Course Entree

Cuisine American

Keyword braised pork steak, Cowboy Ribeye, Tomahawk Steak

Prep Time 2 minutes minutes

Cook Time 1 hour hour

Resting Time 10 minutes minutes

Servings 2 servings

Ingredients

• 1 Cowboy Ribeye
• salt
• pepper
• 1 tablespoon thyme butter (optional)

Thyme Butter

• 4 ounces butter
• 1 teaspoon fresh thyme

Instructions

• Remove to room temperature. Salt generously.
  

Grill Method

• Light grill on one side.
• Place steak on side of grill that is not lit.
• Turn steak over at 15 minutes.
• Once steak has reached 115 degrees, move to side of grill that is lit.
• Grill on each side 1 to 2 minutes on high. Using tongs, hold fat edge over the grill to brown it also.
  
• Remove to plate, top with thyme butter and allow to rest for ten minutes.
• Cut steak across the bone in two inch slices.
• Season as needed with salt and pepper.

Oven Method

• Allow steak to come to room temperature (about an hour if you have time).
• Preheat oven to 250 degrees F.
• Place a rack over a baking pan so steak is not completely sitting on pan.
• Use an oven probe if you have one and oven roast steak until the internal temperature reaches 115 degrees F
• Remove from oven to a HOT large frying pan (preferably cast iron).
• Brown on each side 1 to 2 minutes. Use tongs to cook fat edge.
• Remove to serving board. Top with thyme butter. Lightly cover with foil for ten minutes.
• Cut across bone in 1-2 inch pieces.
  
• Season as needed with more salt and black pepper.

Thyme Compound Butter

• Using a spoon mix room temperature butter with fresh thyme.
• Roll into log in parchment paper. Refrigerate.
  
• Once solid again, remove parchment. Cut in butter pats as needed.
  

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