Reverse Sear Steak (Tomahawk or Thick-Cut)
Reverse searing flips the usual order: cook the steak low and slow first, then sear it at the end. With thick steaks, the result is a rosy, evenly cooked center from edge to edge with almost no gray band, and a deep, crackling crust. It's the most foolproof way to cook a tomahawk or any steak 1½ inches or thicker.
- Keto, gluten-free and sugar-free: As written, with salt, pepper and garlic. Skip sugary steak sauces.
- Halal: Use certified halal (zabiha) beef. Any thick cut works.
- Kosher: Choose a forequarter cut, such as a tomahawk, a thick ribeye or a rib steak, all available from kosher butchers. Porterhouse and filet usually aren't sold kosher in the US. Skip the butter, and cut the salt in half, since kosher beef is pre-salted.
* Depends on certified ingredients or a simple swap. See the notes above.
Ingredients
- 1 tomahawk steak (2–3 lb), or 2 ribeye, porterhouse or filet steaks about 1½–2 inches thick
- Kosher salt, about ¾ tsp per pound
- Coarse black pepper
- Granulated garlic (optional)
- 1 tbsp high-smoke-point oil (avocado or canola)
- 2 tbsp butter and a sprig of rosemary (optional, to finish)
Wood (optional): a small chunk of oak or hickory during the slow cook adds a light smoky flavor. You'll need a probe or instant-read thermometer. This method depends on temperature, not time.
Instructions
- Dry brine. Season all sides with the salt. Refrigerate uncovered on a rack for at least 1 hour and up to overnight.
- Set up for low, indirect heat (250–275°F). Kettle: a half chimney of lit charcoal banked on one side, with the vents mostly closed to hold 250–275°F. Big Green Egg: convEGGtor in, legs up, at 250–275°F. Gas: one burner on low, the steak over the unlit side.
- Slow cook. Season with pepper and garlic. Place the steak on the cool side, bone pointing toward the heat for a tomahawk. Close the lid and cook until the center is 10–15°F below your final target: about 115°F for medium-rare. Expect 45–75 minutes depending on thickness.
- Get the grill ripping hot. Take the steak off and tent it loosely. Kettle: add fresh charcoal and open all the vents. Egg: carefully remove the convEGGtor with heat-resistant gloves, open the vents, and remember to burp the lid. Gas: all burners on high. Aim for 500°F or more.
- Sear. Pat the surface dry, rub lightly with oil, and sear over the hottest direct heat for 1–2 minutes per side, flipping often, until deeply browned. Hold it with tongs to sear the edges, and the fat cap on a tomahawk.
- Butter (optional). Spoon melted butter and rosemary over the steak for the final minute.
- Rest briefly and slice. Because the steak rested before the sear, it only needs about 5 minutes now. Cut the meat off the bone, then slice against the grain into thick strips.
| Doneness | End slow cook at | Final after sear |
|---|---|---|
| Rare | 105–110°F | 120–125°F |
| Medium-rare | 115°F | 130–135°F |
| Medium | 125°F | 140–145°F |
When to reverse sear: it shines on steaks 1½ inches and thicker. For thinner steaks, a straight hot sear is faster and works just as well. See the method chart in How to Grill Steak.
Thermapen ONE by ThermoWorks
Reverse searing is all about knowing exactly when to stop the slow cook. A fast instant-read (or a leave-in probe) takes the guesswork out.
See it at ThermoWorksCooking a normal-thickness steak? Use the faster Grilled Ribeye method. Feeding a crowd? Try Smoked Prime Rib, which uses the same reverse sear idea.