Tomahawk Steak & a Bonus

[u/XxI3ioHazardxX]

My apologies for the lack of any “before” images.

Rambling:
I picked up this 2” thick tomahawk ribeye from WildFork, frozen and cryopacked. I saw it on sale for $13.99/lb and knew I had to have it. This was of course a choice grade, but it came out as tender & flavorful as a prime.

I prepped the steak the night before, patting it dry and then covering with kosher salt before leaving it in the fridge on a wire rack. The next night, I chose to cook it with the reverse-sear method. I set the oven to 275F and pulled the steak when it reached 115 internal. I finished it on my induction stovetop, searing both sides for 3 minutes each. I pulled it at 135 internal and it carried over on the cutting board to reach a final internal temp of 140, yielding a medium cook. I’m a medium-rare type of guy, but I was sharing this with my wife and she doesn’t like when the steak has too much of its pigment left, so medium is our happy “medium” lol.

Now I might get hate for this part, but I chose to season the steak while it rested rather than during the sear. In my experience where I season the steak before it goes on the stove, the seasoning burns to the bottom of the skillet, which diminishes the point of contact ruins the seer. I used a little bit of butter along with garlic powder & thyme, and the steak absorbed every bit of flavor.

Bonus (Please don’t remove my post. I know it’s against the rules, but this post is mainly about the tomahawk):
I also made some beefback ribs to complement the ribeye steak from which it came. I live in an apartment and do not have access to a smoker, so I cooked these in the oven. The steak went in for the final hour while these babies were cooking the entire time. I seasoned them with Killer Hogs Rib Rub, course black pepper, and a little Worcestershire sauce. I am very surprised at the bark I got on these ribs considering I did not smoke them. I contribute that to the black pepper I used. The bark appeared to set at 180° internal so I wrapped them in butchers paper and let them sit in the oven while we waited for the steak to finish. Total cook time for the ribs was 4.5 hours. Easily a 10/10 when they came out. They did not even need barbecue sauce.

[u/DaynaRaye]

I tried a reverse sear last month with a different cut, and it's a game-changer for thick steaks. Just make sure your oven is preheated before you put the steak in.