Reverse Sear Tomahawk Steak

Today we are preparing a juicy Reverse Sear Tomahawk Steak topped with a garlic-herb compound butter and homemade chimichurri sauce. Served with roasted baby potatoes, this ribeye is going to seriously impress your guests!

How to Cook Reverse Sear Tomahawk Steak

I like to use a USDA choice cut Tomahawk ribeye with lots of wonderful marbling in the steak! To begin, coat it well on all sides smoked olive oil or extra-virgin oil. Afterwards, season it generously with kosher salt (from the heavens!) and fresh cracked black pepper.

For this reverse sear tomahawk ribeye, we are going to use my Green Mountain Grills Pellet Smoker and my Camp Chef Flat Top Grill. Likewise, you can prepare this on a regular grill or in the oven on a baking sheet.

What temperature do you reverse sear a tomahawk?

First, preheat your smoker, grill or oven to 250°F. Cook until your tomahawk ribeye reaches about 10 degrees below rare, which is 115°-120°F. This will take about 60 minutes (give or take), depending on the size of your steak. Remove from the heat.

How long does it take to reverse sear a tomahawk steak?

Now it’s time to do the reverse sear! Place the tomahawk steak on a flat top grill, griddle or cast iron pan over medium-high heat. This takes about two minutes per side. Afterwards, top the steak with a heaping tablespoon of herb butter (or regular butter) and let it melt. You can cover it with a melting dome if you want to speed up the process.

Next, take the temperature of your steak. You want your Tomahawk ribeye to be rare, which is about 125°-130°F. However, if you want it cooked through a bit more, go for 135ºF for medium-rare or 145ºF for medium. Remember, when you remove it from the grill, it will continue to “carry over cook” a few more degrees so it’s best to take it off early.

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Once you remove the steak from the grill, let it rest for 10 to 15 minutes. Slice along the bone, and then cut the steak into serving size pieces. Afterwards, serve with baby roasted potatoes and homemade chimichurri sauce.

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Photo of Reverse Seared Ribeye Recipe with baby potatoes and chimichurri sauce

Reverse Sear Tomahawk Steak

Recipe by Jason Hill – CookingSessions.com
This juicy Reverse Sear Tomahawk Steak is topped with a garlic-herb compound butter and homemade chimichurri sauce. Served with roasted baby potatoes, this dish is going to seriously impress your guests! I prepared this on my Green Mountain Grills Smoker and Camp Chef Flat Top Grill, but you can also prepare this on a regular grill or in the oven.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 2 Tomahawk steaks about 2-3 pounds each
  • Olive oil and butter as needed
  • Salt and pepper as needed
  • 1 pound Roasted baby potatoes for side dish (optional)

Compound Butter

  • 1 stick salted butter softened
  • 1 tablespoon fresh chopped chives
  • 1/4 teaspoon pureed garlic or garlic shallot puree

Chimichurri Sauce (Optional)

  • 1 cup parsley
  • 1 cup cilantro
  • 1/4 cup oregano
  • 1 tb. garlic-shallot puree or 3 cloves garlic
  • 1 jalapeno stem and seeds removed
  • 2 Tb. red wine vinegar
  • 2 Tb. lime juice
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 tsp. pepper

Instructions
 

Make the Chimichurri Sauce

  • Blend ingredients for Chimichurri sauce in a food processor or Blendtec blender until well combined. Place in the refrigerator until ready to garnish your cooked steak.

Make the Compound Butter

  • Mix together the butter, herbs and garlic and form into a cylinder on plastic wrap. Wrap up and refrigerate until ready for use.

Prepare the Reverse Sear Tomahawk Steak

  • First, preheat your smoker, grill or oven to 250°F. Cook until your tomahawk ribeye reaches about 10 degrees below rare, which is 115°-120°F. This will take about 60 minutes (give or take), depending on the size of your steak. Remove from the heat.
  • Now it’s time to do the reverse sear! Place the tomahawk steak on a flat top grill, griddle or cast iron pan over medium-high heat. This takes about two minutes per side. Once you flip it, top the steak with a heaping tablespoon of herb butter (or regular butter) and let it melt. You can cover it with a melting dome if you want to speed up the process.
  • Next, take the temperature of your steak. You want your Tomahawk ribeye to be rare, which is about 125°-130°F. Remember that when you remove it from the grill, it will continue to “carry over cook” a few more degrees.
  • Once you remove the steak from the grill, let it rest for a good 10 to 15 minutes. Slice along the bone, and then cut the steak into serving size pieces. Serve with baby roasted potatoes and homemade chimichurri sauce.
  • How long does it take to reverse sear a tomahawk in the oven?
  • When reverse searing a tomahawk steak in the oven, plan on about 60 minutes at 225ºF.
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AboutJason Hill

Hi, I’m Jason Hill, host of YouTube’s “Chef Tips” series. I graduated from culinary school in 1998, and gained my experience working the lines in Southern California. I launched my cooking videos in 2007. I love sharing quick and easy recipes that get people back in the kitchen.

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