Tomahawk Steak Recipe
The ultimate tomahawk steak recipe: dry-brined, slow-cooked in the oven (or Traeger), then grilled to perfection. See how to cook this costly cut of meat without messing it up!
Servings: 2
Calories: 826kcal
Equipment
- gas grill
- instant-read meat thermometer
- 13 x 18 inch cookie sheet
- cooling rack that fits in the cookie sheet
Ingredients
- 1 tomahawk steak
- Diamond Crystal kosher salt 1 teaspoon per pound
- freshly ground black pepper optional
Instructions
Day 1: Dry Brine the Steak
- Liberally apply kosher salt to all sides of the beef. Don't worry about salting the bone.
- Line a half-size cookie sheet with parchment paper. Place a cooling rack on top of the paper. Lay the tomahawk steak on top of the rack.
- Place the steak in the refrigerator for 24 hours, uncovered, to dry brine and age.
Day 2: Reverse Sear the Steak
- Remove the steak from the refrigerator to the countertop 45 minutes before turning the oven on to 225℉.
- Place the cookie sheet with the steak on the rack into the oven to cook until the internal temperature is 105-110℉. This could take 1 hour 15 minutes to 1 hour 40 minutes.
- Remove from the oven. 25 minutes before serving, turn the gas grill on high for 10 minutes.
- Make sure the grill is hot, at least 550℉. Clean the grill, then season the grates with an oiled paper towel using tongs.
- It's important to have everything ready, including your instant-read meat thermometer at the grill, before starting to sear the steaks. You need a watchful eye to calm the flare-ups. Start searing by placing the steak on the grill for 1 minute covered.
- Flip the steak to the opposite side of the grill for 1 minute with the lid closed.
- Flip the steak again to the opposite side for 1 minute, covered. Move the steak away from flare-ups.
- Flip a fourth time to the opposite side of the grill and sear for 1 minute covered. Check the internal temperature. When their internal temperature is 126-130℉, pull the steaks off the grill back on the cooling rack over the cookie sheet. Their internal temperature will rise 5-8 degrees to a perfect medium rare.
- Let the steaks rest on a cutting board for 10 minutes before carving. After resting, the meat will have a full pink color throughout, no purple.
Notes
- Only sear 2 steaks at a time. Don't get overwhelmed by searing too many steaks at once on the grill. That high heat can cause the ribeye's marbling to render quickly, creating grease flare-ups. You will tame the flare-ups by flipping the meat every minute to the opposite side of the grill.
- If you see acrid black smoke rolling out of the grill, pull the meat off and allow the fire to settle down before continuing to sear. If you don't do this, the smoke will leave your expensive steak tasting burnt and unpleasant.
- If you like your steaks cooked more than medium-rare, continue to sear the steaks covered for 1-minute intervals on the grill until their internal temperature is:
Nutrition
Calories: 826kcal | Protein: 80g | Fat: 56g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 27g | Cholesterol: 242mg | Sodium: 206mg | Potassium: 1064mg | Vitamin A: 60IU | Calcium: 28mg | Iron: 7mg
