Reverse Sear Tomahawk Steak (Cowboy Ribeye)
How to Prepare Reverse Sear Tomahawk Steak in Oven or on Grill
Prep Time2 minutes mins
Cook Time1 hour hr
Resting Time10 minutes mins
Course: Entree
Cuisine: American
Keyword: braised pork steak, Cowboy Ribeye, Tomahawk Steak
Servings: 2 servings
- 1 Cowboy Ribeye
- salt
- pepper
- 1 tablespoon thyme butter (optional)
Thyme Butter
- 4 ounces butter
- 1 teaspoon fresh thyme
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.