Perfect Reverse-Sear Tomahawk Steak Recipe with Juicy Grill Marks
A step-by-step guide to cooking a juicy, tender tomahawk steak using the reverse-sear method for perfect medium-rare doneness and impressive grill marks.
- Prep Time: 10 minutes (plus at least 2 hours dry brine, ideally overnight)
- Cook Time: 30-40 minutes
- Total Time: 2 hours 40 minutes to overnight (including dry brine and resting times)
- Yield: 2-3 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 tomahawk steak (2–2.5 pounds / 900–1100 grams), well-marbled with thick bone
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons high smoke point oil (grapeseed or avocado oil preferred)
- Optional: ½ teaspoon garlic powder
- Optional: Fresh herbs (rosemary or thyme sprigs)
Instructions
- Pat the tomahawk steak dry with paper towels. Sprinkle kosher salt evenly on all sides, including the bone. Let it sit uncovered in the fridge for at least 2 hours, ideally overnight.
- Remove the steak from the fridge about 30-45 minutes before cooking to bring it to room temperature.
- Preheat your grill for two-zone cooking: one side on high heat (about 500°F / 260°C) and the other side off for indirect cooking. If using charcoal, bank coals to one side.
- Place the steak on the cool side of the grill. Close the lid and cook until the internal temperature reaches about 110°F (43°C) for rare or 120°F (49°C) for medium-rare, usually 20-30 minutes depending on thickness. Use a meat thermometer to track.
- Remove the steak and let it rest for 5 minutes while preparing the hot side of the grill.
- Brush the steak with oil. Place it directly on the hot grill grates. Sear for 2-3 minutes per side, rotating 45 degrees halfway to create signature grill marks. Watch carefully to avoid flare-ups.
- Use a thermometer to confirm the steak is at your preferred doneness: 130°F (54°C) for medium-rare, 135°F (57°C) for medium. Remove promptly to avoid overcooking.
- Let the steak rest for 10 minutes to redistribute juices. Slice against the grain and serve.
Notes
Use a meat thermometer to ensure perfect doneness. Patience is key—avoid rushing the sear to prevent burnt crust and undercooked center. Keep a spray bottle handy to manage flare-ups during searing. Resting the steak after cooking is crucial to keep it juicy.
Nutrition
- Serving Size: 3 ounces (85 grams)
- Calories: 250
- Fat: 18
- Protein: 20
Keywords: tomahawk steak, reverse sear, grilling, steak recipe, juicy steak, grill marks, steakhouse steak, backyard barbecue