Chef Michael Symon's Reverse Seared Tomahawk Steaks
5 minsPrep Time
45 minsCook Time
50 minsTotal Time
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 30-ounce Tomahawk steak
- 8 rosemary sprigs
- 6 cloves garlic in the skin, smashed
- 3 tablespoons unsalted butter
- Maldon salt, to garnish
- Preheat your oven to 225 degrees.
- Place a cooling rack on top of a half sheet tray. Scatter half of the rosemary and garlic on the roasting rack. Drizzle the steak on both sides with olive oil and season well with salt and pepper. Place on top of the rosemary and garlic, then scatter the rest of the rosemary and garlic on top of the steak. Place in the oven to slowly cook to 125 degrees, 30-45 minutes.
- Remove from the oven and reserve the rosemary and garlic cloves. Heat a cast iron pan over medium high heat. Add a drizzle of olive oil along with the steak.
- Cook without moving until a deep golden brown crust forms then flip. While the steak is searing on the other side, add the butter and reserved rosemary and garlic cloves.
- Reduce the heat to medium. Begin basting the steak with the aromatic butter until it has a crust on the other side.
- Remove to a cutting board to rest for at least 5 minutes before removing from the bone, slicing and serving. Sprinkle with maldon salt before serving.