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Grilled Reverse Seared Tomahawk Steak

Grilled Reverse Seared Tomahawk Steak
This thick ribeye is defined by its French cut, meaning the naturally curved bone is cleaned and carefully trimmed. The long Tomahawk bone keeps more of the juices in the steak, making for an extra-tender eating experience.


  • 2 (2-inch thick) Tomahawk ribeye steaks

  • 4 teaspoons kosher salt

  • 1 teaspoon fresh ground pepper


  1. Preheat your oven to 200°F
  2. Take Tomahawk out of refrigerator and let sit to reach room temperature, about an hour. Rub all sides with salt and pepper.
  3. Place steak in the preheated oven and cook for 45 mins-1 hour, or until it reaches your desired internal temperature. Use a meat thermometer to check the internal temperature:

    Medium-rare 130°F
    Medium 140°F
    Medium-well 150°F
  4. Remove the steak from the oven and let it rest for 5-10 minutes. While the steak is resting, heat your grill to high-heat (500°F).
  5. Place the steak on the hot grill and sear for 1-2 minutes per side, or until you achieve a crispy crust.
  6. Remove steak from the grill and let it rest 5-10 minutes before slicing.
  7. Slice the Tomahawk steak against the grain and serve immediately.
  8. Tips To enhance the crust, add a small amount of oil or butter on your steak before searing.

    Use a different type of seasoning, such as garlic powder or paprika, to add more flavor to the steak.
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