Perfectly Seared Tomahawk Steak Recipe

  1. Remove the steak from the fridge 1–2 hours before cooking to bring it to room temperature.

  2. Pat dry with paper towels.

  3. Rub with olive oil, then season generously with salt, black pepper, garlic powder, and smoked paprika.

2. Reverse Sear Method (Ideal for Thick Cuts)

  1. Preheat oven (or smoker) to 250°F (120°C).

  2. Place the steak on a wire rack over a baking sheet.

  3. Cook until internal temperature reaches:

    • 115°F (46°C) for rare

    • 120°F (49°C) for medium-rare

    • 130°F (54°C) for medium

3. Sear for Crust

  1. Heat a cast-iron skillet or grill over high heat.

  2. Add butter, smashed garlic, and rosemary.

  3. Sear steak 1–2 minutes per side, basting with melted butter to enhance flavor.

4. Rest the Steak

  1. Remove from heat and let rest for 10 minutes to lock in the juices.

5. Slice & Serve

  1. Cut along the bone, then slice against the grain.

  2. Serve with baked potatoes, grilled vegetables, or garlic bread for a complete meal.

Serving and Storage Tips