How to Reverse Sear a Tomahawk Ribeye Perfectly
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Have you ever sat down in a steakhouse restaurant and ordered a tomahawk ribeye and wondered if you could make one yourself? When the plate settles in front of you, your mouth waters from the visual impact and fantastic aroma. I have good news! You don’t have to leave home for an outstanding steak. Learning how to reverse-sear your tomahawk ribeye steak will reward you with an irresistible crust and remarkable flavor you won't soon forget. It works every time!
I use the reverse-sear method for many of my thick steaks. It cooks the meat evenly, makes craveable crust, and produces a perfectly juicy, tender tomahawk ribeye. The instructions here are foolproof. You get restaurant-quality, consistent results. Enjoy it on date nights, for special occasions, or whenever you want a beefy treat!
Why You’ll Love Reversed-Seared Ribeye Steak
- Feels and tastes like a fine-dining steakhouse meal at a fraction of the cost
- Ideal for thick steaks, like cowboy ribeye and tomahawk
- It’s in the crust! Reverse searing results in a buttery, crunchy, satisfying crust
- The steak will be evenly cooked from edge to edge
- Reverse searing works on a smoker, grill, or oven with this technique
- Show-stopping presentation that wows your guests every time
How to Reverse Sear a Tomahawk Ribeye Steak (Oven or Grill)
If you’re looking for a show-stopping steak that makes your meal into an experience for everyone at the table, look no further than a tomahawk ribeye steak. A tomahawk ribeye is thick, richly marbled, and boasts a bold beefy flavor. When you reverse-sear it, you get a fantastic crust with juices neatly tucked inside. Cooking the ribeye over wood adds a hint of smokiness to the flavor profile. Or, use your stove for ease. Either way, the presentation astounds as much as the savoriness dancing on your palate.
Instructions: Step-by-Step Guide for Reverse Searing a Tomahawk Steak
- 1. Choose the right steak: Look for a 2-inch thick tomahawk ribeye with good marbling and a generous ribeye cap (this is incredibly tender).
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Pat the steak perfectly dry before seasoning
- Salt the ribeye with salt, pepper, and garlic powder
- Dry Brine in The Fridge: Let the tomahawk rest uncovered in the refrigerator for at least 1 hour–overnight if possible. Use a wire rack over a sheet pan so the entire surface remains evenly seasoned.
- Bring to room temperature: About 40 minutes before you cook, take the steak out of the fridge and let it sit.
- Pat dry again before cooking
- Preheat a smoker to 230°F or an oven to 250°F
- Low and slow cook: In the oven or smoker, you want an internal ribeye temperature of 118-122°F. You can use the wire rack and baking sheet as before in the oven.
- Rest the steak for 10 minutes.
- Sear the tomahawk steak directly over high heat until a deep brown crust forms. For the stovetop, use a cast-iron skillet over high heat. Add a teaspoon of canola oil and sear on each side (about 1 minute). Don’t forget the edges!
- Check the ribeye’s temperature. Rare: 120–125°F; Medium‑rare: 125–130°F (recommended);Medium: 135–140°F
- Remember, the steak will rise a few degrees while resting. Let the tomahawk ribeye rest for at least 10 minutes to allow the juices to redistribute.
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Slice the steak - usually Jack cuts off the ribeye cap and then slices everything
- 18, Plate the slices. For a luxurious touch, add a dollop of compound butter and finishing salt.
- 19. Serve to hungry minions.
Chefy Tip:
Invest in a good meat thermometer. This is a beautiful cut of meat. When you’re reverse searing a tomahawk ribeye, accuracy matters. It’s the best way to ensure your ideal doneness every time.
Tips for Success When Reverse Searing a Ribeye
- If you are cooking the tomahawk steak in the oven, place it on a wire rack. The extra airflow supports even cooking.
- Buy a meat thermometer for thicker steak cuts like the tomahawk ribeye (you’ll be glad you did)
- Make sure to thoroughly pat the ribeye dry before searing to create the best crust
- Resting is non-negotiable. This is true of every steak you’ll ever make.
- You can use a non-stick pan on the stove, but for the crust to really shine, reach for a cast-iron skillet.
Is it a tomahawk ribeye or a cowboy steak?
While these names are often used interchangeably, they are two different steaks with commonalities. Both are ribeye cuts, and both have the bone left in the meat. A tomahawk has about 12” of bone, whereas the cowboy bone is only a few inches. In both steaks, the bone should be cleaned and frenched.
Common Errors to Avoid When Making Grilled Tomahawk Ribeye Steak
- Having the heat too high on the grill or in the oven
- Searing too long (this overcooks the interior)
- Leaving the meat damp before searing (pat dry)
- Using a cold pan or grill. Bring it to the right temperature.
Storing and Reheating a Reverse-Seared Ribeye
- Let your steak cool for 45 minutes
- Store it whole for better juice retention
- Wrap it in butcher paper, then place it in an airtight container
- The shelf life in the refrigerator is 3-4 days; in the freezer, 3 months
To Reheat Reverse-Seared Tomahawk Steak
- Preheat the oven to 250°F
- Place the steak on a rack over a baking pan
- Warm until the internal temperature reaches 110-120°F (about 30 minutes)
- Give it a quick sear to refresh the crust
FAQs
Can I reverse sear in the oven only?
Absolutely. You do not need to use a grill.
I have a ribeye that’s only 1” thick. Is it okay to reverse sear?
You will have better luck with a traditional searing method. Reverse searing is for thicker steaks.
My tomahawk ribeye steak is still frozen. Can I cook it anyway?
Thawing yields the best results. However, if you're using your oven, a frozen steak will take longer to reach the ideal internal temperature.
Is resting the steak really necessary?
Absolutely. If you cut it too soon, all the juices will leak out.
Which is better, grilling the tomahawk ribeye or searing it in cast iron?
Both have advantages. If you like smokiness, use the grill. If you’re going for a really even crust, use a cast-iron skillet.
How should I season the ribeye steak?
Ribeye has excellent marbling, so it doesn’t need much help to taste good. Salt, coarse black pepper, and a little garlic go a long way.
If you’d like something more complex. Cuso offers a full line of all-natural, USA-made seasonings, some of which can elevate your steak game:
Cuso’s Dirt: Very earthy, a little sweet, and a best-seller.
Cuso’s Maple Bourbon: Smoky with punchy flavor notes from chili peppers
Cuso’s Cowboy Butter: Inspired by steakhouse compound butter
Cuso’s Gravel: Adds more texture to your well-developed crust
People Also Ask
There are many ways to cook steaks, but why reverse-sear?
When you have a thick steak, the reverse-sear method heats the meat indirectly until it reaches the desired temperature. Then it's quickly seared at high heat, developing a rich, flavorful crust. There are other benefits to reverse-searing ribeye steak, too. You get meat that’s cooked evenly. Better still, the taste remains consistent throughout.
What is the best internal temperature for tomahawk steaks?
Remember to take your steak off the heat when it’s about ten degrees below the target temperature. Rare is 120°F to 125°F. Medium-Rare: 130°F to 135°F, and Medium is 140°F. I do not recommend cooking this steak well-done. It decreases both tenderness and juiciness.
What about wrapping the bone in aluminum foil?
This is a good step from a presentation standpoint. The bone won’t scorch or turn black. And, by the way, don’t just toss the bone out. It's great for making soup stock.
How much time should I set aside to reverse sear a tomahawk ribeye?
Depends on the steak's thickness. A 2-inch ribeye can take 45 minutes to an hour for the initial cook, with extra time for the final sear.
What can I serve with grilled ribeye?
Side Dishes: Charcoal grilled asparagus with lemon, garlic roasted mushrooms lathered in butter, loaded sweet potatoes, or watercress in orange vinaigrette
Beverages: Try a Malbec or a Bordeaux. An Old Fashioned, or Manhattan cocktail. Amber Ale or Scottish Ale. Non-alcoholic options are lemon-mint iced tea or black cherry soda.
Dessert: Bread pudding with caramel sauce, bourbon pecan pie, peach sorbet, or crème brûlée.
What can I do with leftover tomahawk ribeye steak?
Use it in tacos, scrambled eggs, or fried rice. Top crostinis, toss some in pasta or a salad with balsamic, as part of soup (ramen, pho), or in a hash. And best of all, make good, old-fashioned steak sandwiches (don’t forget the horseradish).
Tasty Tomahawk Trivia
Ribeye is prized for its fat marbling that melts when grilled, making it one of the most flavorful steaks available on the market.
Related Tomahawk Ribeye Steak Recipes from Jack
The Perfect Tomahawk Steak Recipe: An educational overview of tomahawk steaks, cooking & seasoning.
Bacon Jam Tomahawk. This recipe is overflowing with flavor thanks to Cuso’s Maple Bourbon Seasoning and a jam made with whisky, maple syrup, onions, and red pepper.
Stingray Tomahawk Ribeye: Charcoal grilled ribeye with Cuso’s all-natural Spicy Garlic Buffalo and Dirt Seasonings 
Dirt Tomahawk Ribeye with Old Fashioned Glaze: A wood-seared tomahawk steak with a glaze similar to the flavors of an Old Fashioned. Oranges, whisky, oranges, maple syrup, and marmalade. Wow.
Chili Oil Cured Tomahawk Steak: A ribeye marinated for 48 hours in a chili oil sauce, then roasted over charcoal until the crust caramelized.
Broiled Papi Steak: Ribeye under the broiler using your choice of Cuso’s Dust, Gravel, Maple Bourbon, or Roasted Garlic and Onion non-GMO seasonings.
Garlic Confit Tomahawk: Fresh garlic confit simmered for 2 hours and slathered over a beautiful tomahawk ribeye. 
5 Star Tomahawk: Simple and sublime. Wood-smoked steak with Cowboy Butter, lemon, and fresh herbs drizzled over the top.
Tomahawk with Mushroom Goat Cheese Sauce: A beautiful ribeye steak rubbed generously with Cuso’s Lemon Pepper and Dirt Seasonings, served with mushroom goat cheese sauce.
So we live to grill another day!
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