Reverse Seared Tomahawk Steak

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Reverse searing gives this tomahawk steak a clear two-stage path: bring it to temperature in a smoker or oven, then finish it on a hot griddle or cast iron skillet. An internal thermometer guides both stages, with a target of 115°F before the sear and about 130°F at the finish.

Watch How to Make It

The steak also spends the night uncovered in the refrigerator before seasoning and cooking. That overnight step begins the process well before the smoker, oven, griddle, or skillet is heated.

Why You'll Love This Recipe

This method provides an exact internal-temperature target for the initial cook and another for the searing stage. That makes the thermometer part of the process from start to finish rather than relying on a set cooking time.

There is also flexibility in the heat sources named for the recipe. Use either a smoker or oven for the first stage, then move to a hot griddle or cast iron skillet for the final sear.

Ingredients You'll Need

The tomahawk steak is seasoned liberally with your favorite steak seasoning before cooking. Compound butter is optional and is added while the steak rests after searing.

The recipe uses an internal thermometer to track the steak as it cooks. The steak can begin in a smoker or oven, then be seared on a hot griddle or cast iron skillet.

How To Make It

Follow the temperature targets in order, starting with the lower-temperature cook and ending with the hot sear. The final rest is part of the process, with compound butter included if desired.

Place the tomahawk steak uncovered in the refrigerator overnight. When ready to cook, season the steak liberally with your favorite steak seasoning.

Keep the steak seasoned before it goes into the smoker or oven. Have the internal thermometer ready to monitor the steak during both cooking stages.

Place the seasoned steak in a smoker or oven set to 250°F. Cook it until the internal thermometer reads 115°F.

Move the steak to a hot griddle or cast iron skillet and sear it until the outside develops a dark amber crust. Continue searing until the internal temperature reaches about 130°F.

This recipe uses the thermometer targets of 115°F before searing and about 130°F after searing, rather than a fixed cooking duration. Once the steak reaches its final temperature, remove it from the hot cooking surface.

Rest the steak for at least 10 to 15 minutes. Add compound butter during the rest if desired, then serve the steak hot.

Serving & Variations

Serve the tomahawk steak hot after its 10 to 15 minute rest. The compound butter is optional, so it can be included during the resting period or left out.

The method offers two supported choices for the first cooking stage and two for the sear. Use a smoker or oven at 250°F, followed by a hot griddle or cast iron skillet.

Wrapping Up

This reverse seared tomahawk steak follows overnight refrigeration, seasoning, temperature-guided cooking, a dark amber sear, and a final rest.

Recipe created by Cooking in the Yard for Trust Me Try It.

Reverse Seared Tomahawk Steak

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Servings: 4

Ingredients

• Tomahawk steak
• Favorite steak seasoning
• Compound butter if desired

Instructions

• Allow the steak to sit uncovered in the refrigerator overnight.
• Season the steak liberally with steak seasoning.
• Place the steak into a smoker or oven at 250°F until its internal temperature reaches 115°F, using an internal thermometer.
• Sear the steak on a hot griddle or cast iron skillet until it develops a dark amber crust on the outside and its internal temperature reaches about 130°F.
• Rest with compound butter if desired for at least 10 to 15 minutes.
• Serve hot.