A tomahawk ribeye is the steak that makes the whole backyard stop and look. The long bone, the deep marbling, the sheer presence of it on the grill. It is the centerpiece of the kind of outdoor dinner that people come back for. And it deserves a cooking technique that does it justice.
The reverse sear is that technique. It produces a crust that a steakhouse would be proud of, a perfectly even medium rare from edge to edge, and a result that is nearly impossible to overcook. Once you cook a steak this way, you will not go back.
What Is the Reverse Sear?
Traditional steak cooking goes hot first, rest second. You sear the steak over high heat, finish it at a lower temperature if needed, then rest it before serving. The result is a beautiful crust with a gradient of doneness underneath. The exterior is perfectly cooked. The interior takes longer to catch up, and by the time the center reaches the right temperature, a band of overcooked gray meat has developed just beneath the crust.
The reverse sear flips the process. You cook the steak low and slow first, bringing the entire interior to just below the target temperature. Then you sear at maximum heat for a crust. The result is a steak that is edge-to-edge medium rare with no gray band, finished with a crust that forms quickly over already-warm meat.
What You Need
- 1 tomahawk ribeye, 2 to 2.5 inches thick (approximately 2 to 2.5 pounds bone-in)
- Kosher salt
- Freshly cracked black pepper
- 2 tablespoons neutral oil with high smoke point (avocado or canola)
- 4 tablespoons unsalted butter
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- A reliable instant-read or wireless meat thermometer
Timing Overview
| Stage | Time | Temperature |
|---|---|---|
| Dry brine (optional but strongly recommended) | 1 to 24 hours | Refrigerator |
| Bring to room temperature | 45 to 60 minutes | Room temperature |
| Low and slow indirect cook | 45 to 75 minutes | Grill at 250°F |
| Rest before sear | 10 minutes | Uncovered |
| High-heat sear | 60 to 90 seconds per side | Grill at maximum |
| Final rest | 5 minutes | Uncovered |
Step One: The Dry Brine
This step is optional but makes a significant difference to the final crust and flavor. Season the tomahawk generously on all surfaces, including the edges and around the bone, with kosher salt. Use more salt than feels comfortable. A steak this thick can handle it. Place the seasoned steak on a wire rack over a sheet pan and refrigerate uncovered for a minimum of one hour and ideally overnight or up to 24 hours.
The salt draws moisture to the surface initially, then the steak reabsorbs that moisture along with the dissolved salt as it sits. The result is a steak that is seasoned throughout rather than only on the surface, and a surface that dries out in the refrigerator air, which is what produces a superior crust when you sear.
If you are skipping the overnight dry brine, season the steak at least 45 minutes before cooking and leave it uncovered on the counter to dry the surface somewhat before it goes on the grill.
Step Two: Bring the Steak to Room Temperature
Remove the steak from the refrigerator 45 to 60 minutes before it goes on the grill. A cold steak placed on a grill takes longer to cook, creates a larger temperature gradient between the surface and the center, and produces exactly the uneven doneness the reverse sear is designed to prevent. Starting with a steak closer to room temperature allows the low-heat stage to work more efficiently.
Add the cracked black pepper now. Adding it before refrigeration can sometimes result in a slightly bitter note as the pepper sits against the meat. Season generously with freshly cracked black pepper on all surfaces immediately before the steak goes on the grill.
Step Three: The Low and Slow Stage
Setting Up the Grill for Indirect Cooking
On a four or more burner gas grill, light only the burners on one side of the grill and leave the other side off entirely. This creates a two-zone setup with a direct heat zone on one side and an indirect zone on the other. Close the lid and preheat until the indirect side of the grill stabilizes at approximately 250 degrees Fahrenheit. Use a thermometer placed on the indirect side of the grill to confirm the temperature rather than relying on the lid gauge, which reads the average temperature across the full cooking chamber.
On a three-burner grill, light only the two outer burners and leave the center burner off. The center of the grill becomes the indirect zone.
Cooking the Steak Indirectly
Place the tomahawk on the indirect side of the grill with the bone pointing toward the heat source. The bone acts as a heat shield for the meat attached to it and positions the thickest part of the steak away from the direct heat zone. Close the lid.
Insert a probe thermometer into the thickest part of the steak, avoiding the bone, and set the target temperature alarm to 120 degrees Fahrenheit for medium rare. Do not open the lid during this stage unless the temperature is spiking significantly above 250 degrees. Leave the grill to do its work.
Depending on the thickness of your steak and the ambient temperature, this stage will take between 45 and 75 minutes. Do not rush it. The slow, even heat is what produces the edge-to-edge even doneness that makes this technique worth the time.
Step Four: Rest Before the Sear
When the steak reaches 120 degrees Fahrenheit internal temperature, remove it from the grill and set it on a wire rack. Do not tent it with foil. You want the surface to dry slightly and lose as much surface moisture as possible before the sear. Allow it to rest uncovered for 10 minutes while you crank the grill to maximum temperature.
Turn all burners on the grill to maximum heat. Close the lid and allow the grill to preheat for 10 minutes. You want the cooking grates as hot as possible. If your grill has a dedicated sear station with an infrared burner, use it for this stage.
Step Five: The Sear
Brush the steak lightly on all surfaces with the neutral high-smoke-point oil immediately before it goes back on the grill. Place the steak directly over the hottest part of the grill. Do not close the lid during the sear. You are creating a crust, not cooking through. Watch the steak constantly.
Sear for 60 to 90 seconds per side, turning once. Use tongs to stand the steak on its edges and sear the fat cap and edges for 30 to 45 seconds each as well. A well-developed crust on the edges makes the finished steak look and taste extraordinary.
The steak should be producing significant smoke and char sounds during the sear. This is correct. The surface moisture is burning off and the crust is forming. If the grill is flaring up significantly, move the steak to a slightly cooler zone briefly and return it to finish.
The internal temperature will rise approximately 5 to 10 degrees during the sear and the subsequent rest. Pull the steak from the grill when the sear is visually complete, with a deep mahogany crust on both flat surfaces and the edges.
Step Six: The Butter Baste and Final Rest
Have a small pan ready with the butter, smashed garlic, thyme, and rosemary. As the steak comes off the grill, melt the butter in the pan over medium heat, either on a side burner or on the stovetop. Add the garlic and herbs when the butter is melted and foaming. Tilt the pan and spoon the foaming herbed butter continuously over the steak for 60 seconds. The butter baste adds richness, fragrance, and a final layer of flavor to the crust.
Place the steak on a wire rack over a board and allow it to rest uncovered for 5 minutes. The steak will have risen to approximately 130 degrees Fahrenheit at the center, which is a perfect medium rare with a warm pink interior throughout.
Slicing and Serving
Cut the meat from the bone first by running a sharp knife along the inside of the bone. This makes slicing the remaining meat significantly easier and allows you to present the bone separately or alongside for the full visual effect.
Slice the ribeye against the grain in 3/4-inch to 1-inch slices. The grain on a ribeye runs diagonally through the cap muscle. Slice perpendicular to that direction for the most tender result. Arrange the slices on a warmed board or platter with the bone placed alongside them.
Finish with a pinch of flaky sea salt over the sliced meat just before serving.
Internal Temperature Reference
| Doneness | Pull Temperature (Before Sear) | Final Temperature (After Sear and Rest) |
|---|---|---|
| Rare | 110°F | 120 to 125°F |
| Medium Rare | 120°F | 130 to 135°F |
| Medium | 130°F | 140 to 145°F |
| Medium Well | 140°F | 150 to 155°F |
A tomahawk ribeye cooked this way is one of the great outdoor cooking achievements. The technique is not complicated. It is patient. And the result is worth every minute of the wait.
