ChefXi OfficialA monumental 40oz long-bone ribeye, reverse-seared to edge-to-edge medium-rare perfection and finished with a hard crust of garlic and rosemary-infused butter.
Remove the steak from the refrigerator at least 1 hour before cooking to bring it to room temperature. Pat the entire surface extremely dry with paper towels.
Moisture is the enemy of a good sear. Dry that bone too!
Season the steak aggressively on all sides, including the thick edges, with kosher salt and cracked black pepper. Preheat your oven to 225°F (107°C).
The thick cut requires more salt than you think. Use the 'snowfall' method for even coverage.
Place the steak on a wire rack set over a rimmed baking sheet. Insert a meat thermometer into the thickest part of the meat, away from the bone. Roast until the internal temperature reaches 115°F (46°C) for medium-rare.
Low and slow ensures the fat renders without overcooking the outer layers.
Heat a large cast-iron skillet or heavy pan over high heat until wisps of smoke appear. Add the avocado oil. Sear the steak for 1-2 minutes per side until a deep golden-brown crust forms. Use tongs to sear the fat cap on the edges.
Avocado oil has a high smoke point, perfect for this intense heat.
Reduce heat to medium. Add the butter, smashed garlic, and rosemary sprigs to the pan. Once the butter is foaming, tilt the pan and continuously spoon the flavored butter over the steak (basting) for 1 minute.
The garlic should perfume the butter, not burn. Move it to the top of the steak if it browns too fast.
Transfer the steak to a warm cutting board. Pour the remaining pan butter over it and let it rest loosely covered with foil. This allows the juices to redistribute.
Do not skip the rest! The temperature will carry over to about 130-135°F.
The tomahawk is essentially a ribeye with at least 5 inches of bone left intact. This bone doesn't just look impressive; it acts as an insulator during the cooking process, helping to keep the meat near the bone incredibly tender. Always use a meat thermometer; with a cut this thick, guessing is not an option. Inspired by the rugged elegance of open-fire cooking.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.