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How to reverse sear steak using the stove and oven
How to Reverse Sear a Tomahawk Steak in an Oven and Cast Iron Skillet
Prep Time
10 mins
Cook Time
1 hr 10 mins
Resting Time
15 mins
Total Time
1 hr 20 mins
Course: Entree
Cuisine: American
Servings: 1
  • 1 Tomahawk Ribeye
  • Butcher Shop Steak Rub
  • Organic Butcher Black Garlic and Rosemary Compound Butter
  1. Unwrap and place steak on cutting board, allowing it to warm up at room temperature for about an hour. Remove just a sliver of the fat from around the edge and place back in refrigerator.

  2. Season liberally with Butcher Shop Steak Rub and insert meat thermometer.

  3. Preheat your oven to 225-235 degrees.

  4. Lay steak on a cooling rack, and place the rack on a baking sheet. 

  5. Place steak in oven until it reaches an internal temperature of 125-degrees before searing, this should take about 45 minutes depending on the size of the steak. 

  6. Remove steak from oven at desired internal temperature and allow it to rest while you prepare your cast iron.
  7. In hot cast iron pan, add the sliver of fat removed earlier and allow it to render down. Add a sprig of rosemary to the rendered fat.

  8. Place steak directly onto the scorching hot cast iron, flipping every 45 seconds. Do this for about 5 minutes or until desired level of dark crust develops.

  9. Remove steak from the skillet and let rest for 15 minutes before slicing into it.