This method is the “gold standard” used by top chefs for thick cuts of meat. It ensures an even pink interior from edge to edge with a restaurant-quality crust.
Ingredients
The Meat: 1 Tomahawk Steak (approx. 2.5 to 3 inches thick).
Seasoning: Coarse Sea Salt (Kosher salt) and freshly cracked Black Pepper.
Aromatics: 3-4 cloves of Garlic (smashed), 3 sprigs of fresh Rosemary, 2 sprigs of fresh Thyme.
The Fat: 3 tbsp Unsalted Butter and 1 tbsp High-smoke point oil (Avocado or Grapeseed oil).
Instructions
- Preparation (The Tempering)
Remove the steak from the fridge 45–60 minutes before cooking. It must reach room temperature to cook evenly.
Pat Dry: Use paper towels to remove all moisture from the surface. This is the secret to a perfect crust.
Season Heavily: Generously salt and pepper all sides, including the fatty edges. - The Slow Roast (The Reverse Sear)
Preheat your oven to 250°F (120°C).
Place the steak on a wire rack set over a baking sheet.
Roast until the internal temperature reaches 115°F (46°C) for a perfect Medium-Rare. (This usually takes 45–60 minutes). - The Sear (The Crust)
Heat a heavy cast-iron skillet over high heat until it begins to smoke slightly. Add the oil.
Place the steak in the pan. Sear for 60 seconds per side until a deep brown crust forms. - The Butter Baste (The Flavor)
Reduce heat to medium. Drop in the butter, garlic, rosemary, and thyme.
As the butter foams, tilt the pan and use a large spoon to continuously pour the flavored butter over the steak for 1-2 minutes. This adds that rich, nutty aroma. - The Rest (Crucial Step)
Transfer the steak to a cutting board. Let it rest for at least 10–15 minutes. * Why? This allows the juices to redistribute. If you cut it too soon, all the flavor will leak out onto the board.
Plating Like a Pro
Cut the meat away from the bone first.
Slice the steak against the grain into 1/2-inch thick slices.
Fan the slices out next to the bone.
Finish with a sprinkle of flaky sea salt (Maldon) and a drizzle of the remaining butter from the pan.
