Field Guide · The Prime Cut
How to Reverse Sear a Tomahawk Ribeye
Low oven, hard iron, thermometer discipline. Hosting that actually lands.
6 min read · July 12, 2026
Why reverse sear
Thick steaks cook more evenly from the inside out, then finish with a restaurant crust. Guessing is how you serve gray bands.
Method
1. Salt early. Air-dry in the fridge if you have time.
2. Oven low (225–275°F) until the center is ~10–15°F below target.
3. Rest briefly while the cast iron gets screaming hot.
4. Sear hard in fat — 45–90 seconds per side. Baste if you like drama.
5. Confirm final temp with an instant-read. Slice against the grain.
Targets (pull ~5°F early)
Medium-rare: ~130–135°F final. Medium: ~140°F. Your thermometer is the co-host.
