How to Reverse Sear A Tomahawk Steak? [STEP BY STEP GUIDE]

How to Reverse Sear A Tomahawk Steak? [STEP BY STEP GUIDE]

Reverse searing is among the best ways you can use to cook your Tomahawk steak. With only butter and a little barbeque rub, you will end up with nothing but a perfectly cooked Tomahawk steak. So, how do you reverse sear a Tomahawk steak?

You can reverse sear a Tomahawk steak by placing it directly in hot cast iron and flipping it after every forty-five seconds. Repeat the flipping for about five minutes or until you get the desired dark crust. Reverse searing is relatively simple in a gas grill or an oven because you can easily control the temperatures here.

However, reverse searing a Tomahawk steak is more than just flipping the steak in hot cast iron. This article will educate you about the essentials to enable you to reverse sear a perfect Tomahawk Steak. 

What is Tomahawk Steak?

The steak earned its name because it looks like a Tomahawk axe. Its name is unique, but it is famous due to its taste. It is expensive, so you might be shocked to hear that only a few people have had it. However, if you had a rib eye sometime back, you probably have had a tomahawk steak.

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Tomahawk steak is more of a rib-eye but has a bigger bone. It is cut from the front ribs leaving the entire rib bone behind. Later, the piece is trimmed to remove some excess fats and meat pieces and leave the bone exposed. Further, it weighs 1kg and is a few inches thick, large enough to feed a group of few people.

What is Reverse Searing?

Reverse searing is the process of simmering meat or steak and gradually increasing the temperature before you sear it over extremely high temperatures. It is among the most excellent cooking methods because it allows you to control the internal temperatures of the steak directly. In addition to direct temperature control, reverse searing helps you produce a tender steak with a unique brown crust.

How to Reverse Sear a Tomahawk Steak

Since tomahawk steak is a large piece of meat, most people go for oven roasts. However, in grilling, it is preferable to reverse-ear your tomahawk steak.

Like all the other meat pieces, the internal temperature plays an essential role in the final results. Therefore, invest in a good meat thermometer. To attain the rare medium level of meat doneness, ensure that the internal temperature is at 140 degrees F. Reverse searing is more straightforward on gas grills and ovens and a bit challenging on charcoal grills due to the difficulties in controlling temperature. 

Gas grills are designed to have a limited maximum temperature. But, if you own a grill with two burners, you have nothing to worry about.

Here is the recipe you need to follow:


  • 2-inch 1kg tomahawk steak
  • Barbeque rub
  • Kosher salt
  • Three tablespoons of high-quality butter
  • Skillet or cast iron griddle


  1. Set your grill to 225 degrees F
  2. Apply kosher salt evenly on both and leave the steak to rest for an hour at room temperature, then rinse off the salt and pat it to dry.
  3. Season the steak on both sides using barbeque rub
  4. Place the seasoned tomahawk steak directly into the cooking grate, and cook the steak until it reaches 120 degrees F internal temperature. This takes about 45 minutes but the time will vary based on the thickness of the steak.
  5. Remove your tomahawk steak from the grill and wrap it in aluminum foil.
  6. Place the skillet on the grill and raise the temperature to 450 degrees F. Let it get super-hot
  7. Place the steak on your hot cast iron.
  8. Sear the steak for 60 seconds and then flip it to sear on the other side for 60 seconds. When doing this, ensure that the temperature does not go above 130 degrees F
  9. Remove the steak from the grill and apply a heavy amount of butter. The steak is still cooking even when out of the grill because of the internal temperature.
  10. Leave the steak to rest for ten minutes before slicing to serve.

Reverse sear tomahawk Steak Gas Grill

How do you reverse sear tomahawk steak gas grill? This is the most asked question in the history of grilling. Although it might seem easy to answer, it is a bit complicated. 

The first step is ensuring that the grill grate is hot on top of the direct heat zone. You can do this by preheating your gas grill and putting the burners either high or maximum, depending on the design of your gas grill.

Once the grill grate gets hotter, put your tomahawk steak on it and let it sear. Most people get lost here because they only flip the steak once, but the best way is to flip it often and place it on a new grill surface every time. Flipping once might cause the steak to overcook. When flipping, place it on different spots on the grate because temperatures tend to reduce when steak is placed on a spot. Therefore, flipping it in one spot rarely exposes the steak to proper heat or even heat.

Tips for Reverse Searing Tomahawk Steak on a Gas Grill

  • Steak positioning – position your tomahawk steak with its bone facing the heat source and the cap facing away.
  • Preheating – preheat your grill grate to attain the maximum temperature.
  • Flipping – flip after every 30 to 60 seconds on each side.

How to Reverse Sear a Tomahawk Steak Oven

Reverse-searing tomahawk steak in an oven is straightforward. You first need to season your tomahawk steak. Arrange the meat in a wire rack placed on a rimmed baking sheet, then place it in a low oven at around 200 to 275 degrees F. Let it cook until the internal temperature reads 105 degrees F for rare, 115 degrees F for medium rare, and 135 degrees F for medium well. Cooking varies greatly. Therefore, you are advised to check the steak more often.

How Long to Reverse Sear Tomahawk Steak

Reverse searing a tomahawk steak can take approximately one hour to cook the steak. However, the exact time the steak will take to cook varies depending on the size and thickness. Therefore, the thicker the steak, the longer it is likely to cook. Instead of staring at your clock, get a meat thermometer. Monitor the internal temperature of your steak while it cooks. This is the only thing that will tell you when your meat is ready.

Steak is normally cooked in various levels of doneness. 

Here is what you should know based on the level of doneness you want to achieve.

  • Rare – 115 degrees F
  • Medium rare – 125 degrees F
  • Medium – 135 degrees F
  • Medium well – 145 degrees F
  • Well done – 150 degrees F

You should remove the steak from the smoker at the above temperatures and start searing. For searing to final temperature, here is what you should know:

  • Rare – 124 degrees F
  • Medium rare – 135 degrees F
  • Medium – 145 degrees F
  • Medium well – 155 degrees F
  • Well done – 160 degrees F

Wrapping Up

Reverse searing a tomahawk steak is the best way to get its perfect flavor and taste. You can do it on a gas grill, charcoal grill, or even an oven. It is simple. It only requires you to control the internal temperature, which you can easily do with the help of a meat thermometer.

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