Reverse Seared Tomahawk Steak
Chef Zalman Klein
Rated 5.0 stars by 1 users
Category
Steak
Servings
4
Reverse searing is the ideal method for cooking thick cuts of Wagyu, such as a Tomahawk or Cowboy steak. Mastering this technique ensures a perfectly cooked steak every time.
Directions
Preparation
Remove the steak from the refrigerator and allow it to come to room temperature, about 30 minutes before cooking. This ensures even cooking and aids in achieving a golden crust.
Season the steak. For a pure taste, simply use salt. However, if you prefer other seasonings, be cautious; they can burn during the high-temperature searing process.
Oven Method
Preheat the oven to 300°F (150°C).
Place the steak in the oven and cook for 35-30 minutes or until internal temp hits 115 F - 120 F.
Preheat a cast iron skillet or any high-heat suitable pan. Sear the steak for 2.5 minutes on each side.
Grill Method
Prepare the grill with a hot and a cold side. Turn the heat to medium on the hot side.
Place the steak on the cold side of the grill and cook for 10 -20 minutes.
Turn up the heat on the hot side and sear the steak for 2.5 minutes on each side.
Resting
After cooking your steak in the oven or on the cold side of the grill rest for 10-15 before searing.
If you're concerned about the steak cooling too much during resting, briefly reheat it on the pan or grill. However, be cautious not to overcook.
Before serving, sprinkle with flaky salt and freshly cracked pepper to taste.
Recipe Note
Note: This cooking method typically results in a medium to medium-rare steak. Utilize a meat thermometer to ensure the steak reaches your preferred doneness. Remember, the steak continues to cook slightly during the resting phase, so aim a few degrees below your target temperature.
