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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Pat the tomahawk dry on both sides and along the bone. Season generously with kosher salt and cracked black pepper on both faces and the fat-cap edge. Rest on a wire rack at room temperature for 30 to 45 minutes.
Preheat the oven to 225F. Set the steak on a rack over a rimmed sheet pan.
Insert a leave-in probe thermometer into the thickest part of the steak, parallel to the bone, not touching the bone.
Slow roast the steak in the oven until the internal temperature reaches 115F. Start checking at the 45-minute mark - total time is 60 to 90 minutes for a 2.5-inch tomahawk.
Move the steak to a board and tent loosely with foil for 10 minutes. While it rests, fire the grill to maximum heat.
Pull the foil. Sear the steak directly over the hot grates for 60 to 90 seconds per side, flipping once.
Stand the steak on its fat-cap edge with tongs for 30 seconds to render the fat strip.
Move to a clean board. Top with compound butter. Rest 5 minutes uncovered. Internal should land at 128 to 130F.
Slice off the bone, then slice against the grain into 1/2-inch pieces. Finish each slice with a flake of sea salt right before serving.
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Deeper dry brine: Salt the night before and refrigerate uncovered on a wire rack. Pat dry again before the cook.
No oven, only grill: Run a two-zone fire at 225F on the cool side to 115F internal, then move to the hot side for the sear.
USDA recommends 145F internal for whole-cut beef. Medium rare at 128-130F is a culinary standard; pregnant, immunocompromised, very young, or elderly diners should cook to 145F.
Storage: Refrigerate sliced steak up to 3 days. Reheat loosely wrapped in foil at 250F for 8-10 minutes to 110F internal, or serve cold. Skip the freezer.
What is the ideal internal temperature for medium rare?
The ideal internal temperature for medium rare is 128-130F.
Can I cook the steak only on the grill?
Yes, you can run a two-zone fire at 225F on the cool side to 115F internal, then move to the hot side for the sear.
How should I store leftover steak?
Refrigerate sliced steak up to 3 days. Reheat loosely wrapped in foil at 250F for 8-10 minutes to 110F internal, or serve cold.
Why use a probe thermometer?
A probe thermometer ensures precise internal temperature, crucial for achieving the desired doneness.
What is the purpose of resting the steak?
Resting allows the juices to redistribute, ensuring a juicy and tender steak.
