The pitmaster’s secret for the perfect steakhouse crust at home — this Perfect Tomahawk Steak uses the reverse-sear method: slow-roast low until it’s almost done, then finish with a blazing-hot sear. The result is edge-to-edge rosy pink inside with a smoky, crackling crust outside. No guesswork, no gray band.
Ingredients
- 1 tomahawk steak (2 to 2.5 lb, about 2 inches thick)
- 2 tsp kosher salt
- 1 tsp black pepper, coarsely ground
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp high-heat oil (avocado or grapeseed)
- 3 tbsp unsalted butter
- 4 garlic cloves, smashed
- 2 sprigs fresh rosemary
- Flaky sea salt, for finishing
Instructions
- Season early: Salt the steak generously on all sides, then refrigerate uncovered for at least 4 hours (overnight is ideal) to dry-brine.
- Bring to room temp: Let the steak sit out 45 minutes, then pat dry and rub with pepper, smoked paprika, and garlic powder.
- Slow-roast: Place on a wire rack over a sheet pan and roast at 250°F (120°C) for 45-60 minutes, until the internal temperature reaches 115°F for medium-rare.
- Rest briefly: Tent loosely with foil and rest 10 minutes while you heat the skillet.
- Sear blazing hot: Heat oil in a cast-iron skillet until smoking. Sear the steak 60-90 seconds per side, including the edges, until deeply charred.
- Butter baste: Drop in butter, garlic, and rosemary; tilt the pan and baste continuously for 30 seconds.
- Final rest and slice: Rest 5 minutes, slice against the grain, and finish with flaky sea salt.
Pro tip: The low-and-slow phase is forgiving, but the final sear is not — have everything ready and don’t walk away from that screaming-hot pan.
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Estimated nutrition per serving: 720 calories, 58g protein, 8g carbs, 50g fat.
