9:11 - Gold Steak - Reverse Sear Dry Aged Tomahawk Steak

dry aged tomahawk steak

🥗Healthier: grass-fed ribeye steak

💰Cheaper: bone-in ribeye

Grass-fed offers a leaner option while bone-in ribeye is more budget-friendly.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee has a higher smoke point and is dairy-free.

Preheat the oven to 275°F (135°C).

Season the dry aged tomahawk steak generously with kosher salt and black pepper.

Place the steak on a wire rack over a baking sheet.

Bake in the preheated oven until the internal temperature reaches 125°F (52°C) for medium-rare, about 45-60 minutes.

Remove the steak from the oven and let it rest for 10-15 minutes.

Heat olive oil in a large skillet over high heat until shimmering.

Sear the steak in the hot skillet for 2-3 minutes on each side until a crust forms.

Add garlic, fresh rosemary, and butter to the skillet during the last minute of searing.

Baste the steak with the melted butter and herbs while searing.

Remove the steak from the skillet and let it rest for another 5-10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens