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Reverse-Seared Tomahawk Ribeye Steak
A foolproof reverse‑sear method for a bone‑in tomahawk ribeye that delivers a perfectly pink, buttery interior and a caramelized crust. Seasoned simply with olive oil, rosemary‑salt, then finished in a hot skillet with avocado oil, shallot, garlic‑butter and fresh thyme.
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Cost Breakdown
Critical Success Points
- • Insert the probe thermometer into the thickest part of the steak before roasting
- • Roast at a low temperature until the internal temperature reaches 120°F
- • Sear the steak in a smoking‑hot skillet for a short, intense burst
- • Baste with butter, garlic, and thyme to develop flavor and finish the crust
Safety Warnings
- • Hot oil can splatter – use a splatter guard or keep face away from the pan
- • The oven will be very hot; use oven mitts when handling the baking sheet
- • Thermometer probe stays in the meat – handle with care to avoid burns
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