Reverse-Seared Tomahawk Ribeye

There's no cut of meat that stops a conversation like a tomahawk. It's a bone-in ribeye with the entire rib bone frenched and left attached, so it looks like something a Viking would eat. Which is part of the point.

But beyond the theater, a reverse sear is the most forgiving way to cook a thick steak. You bring the internal temp up slow in indirect heat, then blast it over the hot coals for the crust. The result is edge-to-edge pink with a hard sear on the outside. No gray band. No guesswork.

Ingredients

The Steak

• 1 tomahawk ribeye (2 to 2.5 lbs, about 2 inches thick)
• Kosher salt
• Coarsely ground black pepper
• 2 tablespoons high-smoke-point oil (avocado)

Compound Butter

• 4 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• Flaky salt

The Cook

The Night Before

Salt the steak generously on all sides. Set it on a wire rack over a sheet pan, uncovered, in the fridge overnight. The salt draws out moisture, dissolves into it, and gets reabsorbed into the meat. The uncovered fridge dries the surface. Both things make a better crust.

1 Hour Before

Pull the steak from the fridge. Let it come to room temperature. A cold steak doesn't cook evenly.

Make the compound butter. Mash the softened butter with garlic, rosemary, thyme, and a pinch of flaky salt. Roll it in plastic wrap into a log and put it back in the fridge to firm up.

Build the Fire

Start your fire about an hour before you need it. Burn down a few splits of hardwood (oak, cherry, or hickory) until you have a deep bed of glowing coals on one side of the grill, with one piece of wood still throwing some flame. Leave the other side empty. You want a hot side (direct, 500F+) and a cool side (indirect, 250-275F).

If you're short on time, lump charcoal gives you the heat. But wood smoke is the whole reason I do this outside.

Slow Side First

Place the tomahawk on the cool side, bone pointing toward the fire. Close the lid. Cook until the internal temperature hits 115-120F for medium-rare. This takes about 45-55 minutes depending on your grill. Use a probe thermometer. Don't guess.

Sear

Move the steak directly over the hot coals. Sear for 90 seconds per side. You want aggressive char. The fat cap should get time over the fire too. Hold the steak with tongs and render the edge for 30 seconds.

Pull it when internal temp hits 130F. It'll carry over to 135F while resting.

Rest and Slice

Rest for 10 minutes on a cutting board. Slice the meat off the bone in one piece, then cut against the grain into half-inch slices. Fan them out on a board or platter. Drop a coin of compound butter on top while it's still hot.

Bring the bone to the table. Someone will want it.