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Yield: 2–4 servings
Prep: 15 min (+ 1–24 hr dry-brine)
Cook: 45–60 min (low roast) + 5–10 min sear
Rest: 10–15 min
Total: 1–2 hours (plus dry-brine)

Ingredients

1 tomahawk steak (40–48 oz / 1.1–1.4 kg), 1.5–2 in (3.8–5 cm) thick
2–3 tsp kosher salt (or 1½–2 tsp fine salt)
1 tsp freshly cracked black pepper
2 tbsp vegetable oil (high smoke point) or neutral oil
2 tbsp unsalted butter
2 sprigs rosemary or thyme (optional)
3 garlic cloves, crushed (optional)

Equipment

Oven or smoker, instant-read thermometer, cast-iron skillet (or heavy pan), tongs, cutting board, sharp carving knife, wire rack + baking sheet, aluminum foil.

Why the reverse-sear?

Slow-roasting first gives even doneness edge-to-edge and reliable internal temperature; finishing with a hot pan or grill creates a superior crust without overcooking the center.

Step-by-step instructions

1) Trim & dry-brine (best practice)

Pat steak dry with paper towels. Trim excess silver skin if any.
Generously season all sides with kosher salt (2–3 tsp for large steak). Place on a wire rack over a tray.
Option A (fast): 1–2 hours at fridge temp. Option B (best): 12–24 hours uncovered in fridge for deeper flavor and better crust (dry-brine).

2) Bring to room temperature

Remove steak from fridge 45–60 minutes before cooking so it loses chill (safer carryover, more even cook).

3) Preheat oven (or smoker) & set up

Preheat oven to 250°F (120°C). Place steak on wire rack over baking sheet to allow air circulation.

4) Low-temperature roast (slow roast)

Place the steak in the oven and roast until internal temp reaches 110–115°F (43–46°C) for medium-rare final (this is the pre-sear target). Expect ~30–60 minutes depending on thickness—use an instant-read thermometer.

5) Pre-heat cast-iron or grill for sear

While roast finishes, heat a heavy cast-iron skillet over high heat until smoking hot, or set grill to highest direct heat. Add 1–2 tbsp oil to pan just before searing.

6) Sear — form the crust

Sear steak 60–90 seconds per side (including fat cap edge), using tongs to hold and brown the bone edge. Add butter, crushed garlic, and herbs to pan for basting for the last 20–30 seconds. Aim for final internal temp 125–130°F (52–54°C) for medium-rare after resting. Watch thermometer.

7) Rest and slice

Remove steak to a cutting board, tent loosely with foil, rest 10–15 minutes (carryover cooking raises temp ~5–10°F / 3–6°C). Slice against the grain in ½-inch (1–1.5 cm) slices and serve on a warm platter.

Doneness guide (internal temps)

Rare: 120–125°F (49–52°C)
Medium-rare: 125–130°F (52–54°C) (recommended)
Medium: 135–140°F (57–60°C)

(Temps are after resting; pull steak ~5°F / 3°C lower before searing if finishing via sear increases temp quickly.)

Serving suggestions & sides

Serve with compound herb butter, chimichurri, roasted potatoes, grilled asparagus, or a simple arugula salad. Spoon pan juices over slices for extra flavor.

Variations

Sous-vide tomahawk: Vacuum and sous-vide at 129°F (54°C) for 2–4 hours, then dry and sear 60–90s per side.
Garlic-herb crust: Mix panko, parsley, garlic, and butter; press on after sear and finish under broiler 1–2 minutes.
Smoker finish: Smoke at 225°F (107°C) to 105–110°F, then reverse sear.

Storage & reheating

Refrigerate leftover slices in airtight container 3–4 days.
Reheat gently in a 250°F (120°C) oven until warm, then quick sear for crust. Avoid microwave.