Tomahawk steak classic - reverse seared

A tomahawk is hefty cut of beef. It is essentially a thick, bone-in ribeye with a long, frenched rib bone left intact for dramatic presentation. It often comes with a lovely cap piece of meat along the ribeye. I tend to reverse sear it. It seams to lock in the juices better when you pop it in the oven and roast it. You know you've done it well, when you have nice crispy bits on the outside and moist succulent meat in the inside.

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  1 kg Tomahawk steak(1 to 1.5 inch thick. With long bone.)
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  1 tbsp Black Pepper
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  1 tbsp Olive Oil
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  2 tbsp Salt

1. 1

   Dry the steak well to remove surface moisture. Then place it on a tray or chopping board.

2. 2

   Heat up the pan with some oil. We want it nice and hot to provide a good sear.

3. 3

   While the pan is heating up. Apply oil and season with salt and pepper. Be generous with the salt, this is thick cut and needs it. Flip the steak and season the other side.

4. 4

   Sear the steak for 15 minutes on each side. After the first 15 minutes, when I flip it over. I like to turn on the oven to start preheating it at 200C. To get a nice cross-hatch design, give it another 3-5 minutes each on the diagonal direction on each side.

5. 5

   Put the tomahawk in the oven for 30-45mins uncovered.

6. 6

   Remove the tomahawk from the oven and let it rest for 10 minutes. You rest meat after cooking to let muscle fibers relax and reabsorb juices that were squeezed to the center during heating, preventing them from spilling out when cut, which results in a juicier, more tender, and flavorful final product; without resting, meat becomes dry and less succulent. Resting also allows for "carryover cooking," gently finishing the cooking process and helping the temperature even out.

7. 7

   Carve and serve up the tomahawk

- Make sure to defrost early and well. - Dry the steak well to remove the surface moisture, it will allow it to sear nicely - If it's a larger tomahawk, you may need to leave it in there for upto an hour. The largest tomahawk I've cooked so far is a 5 pound one. Which I cooked for 75 minutes. - After eating wrap in aluminium foil tightly and store in the fridge it will be good for 2-3 days. You can take it out of the fridge and eat it as cold cuts - great with salads and sandwiches. Otherwise you can put it while wrapped in aluminium back in the oven to reheat, at 120-130C for about 15-20 minutes. It will stay nice and moist.