Grain-Finished Beef · American
Reverse-Sear Tomahawk Steak
The reverse sear is the most reliable way to cook a 2-inch tomahawk: a slow oven brings it gently to temperature, then a ripping-hot pan builds the crust. Our organic grain-finished tomahawk has generous marbling that melts slowly in the oven, so every slice stays juicy from edge to edge.
- Prep15 min
- Cook75 min
- Total90 min
- Servings3
Ingredients
- 1 organic grain-finished tomahawk steak (1–1.5 kg, about 5 cm thick) $555
- 2 tsp coarse sea salt (or 1 tsp per 500 g)
- 1 tsp freshly cracked black pepper
- 1 tbsp rendered beef suet or high-heat oil $220
- 3 tbsp butter
- 4 garlic cloves, lightly crushed
- 3 sprigs fresh thyme or rosemary
Instructions
- Pat the steak dry and season all over with salt. If you have time, leave it uncovered on a rack in the fridge for 12–24 hours (dry brine).
- Take the steak out 45 minutes before cooking. Heat the oven to 110 °C (225 °F).
- Season with pepper, set the steak on a rack over a baking tray and insert a probe thermometer into the thickest part, away from the bone.
- Roast until the center reads 46–48 °C for medium-rare, about 60–75 minutes depending on thickness.
- Meanwhile heat a large cast-iron skillet over high heat until it just begins to smoke; add the beef suet.
- Sear the steak 60–90 seconds per side, then stand it on its fat cap to render and crisp the edge.
- Lower the heat, add butter, garlic and herbs, and baste the steak with the foaming butter for 1 minute.
- Rest 5–10 minutes, cut the meat away from the bone, slice against the grain and finish with flaky salt.
Tips
- Pull the steak 3–4 °C below your target; the sear and rest will carry it the rest of the way.
- A wire rack lets hot air circulate so the surface dries and sears faster.
