Reverse-Seared Tomahawk Steak
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Reverse-Seared Tomahawk Steak
There’s nothing quite like a perfectly cooked tomahawk steak. Using the reverse-sear method gives you edge-to-edge doneness, a beautifully smoky crust, and restaurant-quality results every time. Whether you're cooking on a hibachi, charcoal BBQ, or grill, this technique delivers a tender, juicy steak with incredible flavour.
Ingredients
Tomahawk Steak
- 1–2kg bone-in tomahawk steak, approximately 5cm thick
- 2 tablespoons Lane's Signature Rub
- 1 tablespoon olive oil
- Tania Salt (20g per kilogram of steak)
Method
1. Prepare the Steak
- Pat the tomahawk steak dry with paper towels.
- Allow the steak to come to room temperature for at least 1 hour before cooking.
- Brush lightly with olive oil.
- Season generously on all sides with Tania Salt and your Lane's Singnature rub
2. The Low & Slow Phase
- Preheat your oven to 120°C.
- Place the steak on a wire rack set over a baking tray.
- Cook until the internal temperature reaches approximately 46°C for medium-rare, usually 45–60 minutes, depending on thickness.
- Use a reliable meat thermometer for best results.
Doneness Guide
| Doneness | Final Internal Temperature |
|---|---|
| Rare | 46–49°C |
| Medium Rare | 52–55°C |
| Medium | 57–60°C |
| Medium Well | 63–66°C |
| Well Done | 68°C+ |
These temperatures account for the final sear and resting period.
3. Rest
Once the steak reaches your target temperature:
- Remove from the oven.
- Loosely tent with foil.
- Rest for 15–20 minutes.
This allows the juices to redistribute while preventing the internal temperature from rising too much during the sear.
4. Crank Up the Heat
While the steak is resting:
- Fire up your hibachi, charcoal BBQ, or grill.
- Aim for very high heat with a good bed of coals.
- You want intense heat to create a rich crust quickly without significantly increasing the internal temperature.
5. Sear to Perfection
- Sear the steak over direct heat for 60–90 seconds per side.
- Rotate as needed to achieve an even crust.
- Don’t forget to sear the edges and fat cap.
6. Slice, Serve & Enjoy
Slice against the grain, serve immediately, and enjoy the ultimate steakhouse experience at home.
Pro Tip
For the best flavour and texture, use a meat thermometer throughout the cook. The reverse-sear method is all about precision-slowly bringing the steak up to temperature before finishing with an intense, flavour-packed sear.
A beautifully cooked tomahawk deserves simple accompaniments: grilled vegetables, crispy potatoes, and a generous sprinkle of Tania Salt just before serving. 🥩🔥