Tomahawk Steak In Oven Food

REVERSE SEAR TOMAHAWK STEAK (IN OVEN)

Steps:

• Pat your steak portion dry, place it on a wire rack over a rimmed baking sheet and apply the combined seasoning liberally to all surfaces.
• Leave the steak uncovered and refrigerate overnight to 'dry brine' if possible, otherwise leave the steak out with seasoning for 1-2 hours to warm to room temperature.
• Preheat the oven to 225 degrees F (107 degrees C) and place the steak in the middle of the center oven rack. Cook until your steak reaches an internal temperature between 110-115 degrees F (43-46 degrees C).
• Finish the steak with one of these two methods (depending on the size of your steak and available equipment): A ) Transfer the steak to a skillet, cast iron pan, or cast iron griddle that is heated to medium-high heat with a tablespoon of cooking oil. Cook the first side until caramelized, flip the steak and cook the second side. Add butter to the pan and use a spoon to baste the cooking steak with the melted butter in the pan (melt your butter and baste with a pastry brush if you're using a flat cooking surface). ORB ) Leave the steak on the wire rack and baking sheet, then baste both sides with 2 tablespoons of melted butter. While basting, preheat your oven to 500 degrees F (260 degrees C). Return the steak to the middle rack once your oven is preheated.
• Your steak is done when the internal temperature reaches 125 degrees F (52 degrees C) for rare, 135 degrees F (57 degrees C) for medium-rare, and 145 degrees F (63 degrees C) for medium.
• Rest your steak for at least 15-20 minutes. Leave the steak on the pan or in your skillet and loosely 'tent' a square of aluminum foil over the steak while resting. When ready to serve, slice away from the bone and cut against the grain.

GRILLED TOMAHAWK STEAKS WITH RESTING BUTTER

Steps:

• Remove the steaks from the refrigerator, then sprinkle on both sides generously with salt and place on a wire rack over a sheet pan. Allow to come up to room temperature, about 2 hours.
• Preheat a grill for two-zone cooking with high heat on one side and no heat on the other side. (The overall grill temperature should be 325 degrees F on the grill grates.)
• Using a paper towel, wipe off any excess moisture and salt from the steaks.
• Start the steaks on the indirect heat side of the grill. (The target grill temperature should be around 250 degrees F.) Cover and grill the steaks, flipping once, until the internal temperature reads 125 degrees F (10 degrees away from finished target temp), about 45 minutes to an hour.
• Meanwhile, combine the butter, thyme, Worcestershire, a pinch of salt and some pepper in a small bowl. Spread one spoonful of the butter directly on your serving board underneath where each steak will be placed. Do this before you get your steaks on the grill so that when they come off, you can set each steak on a spoonful of the butter. Set aside the remaining butter for the top of the grilled steaks.
• Move the steaks to the direct-heat side of the grill and sear until the internal temperature reads 135 degrees F, 2 to 3 minutes per side. Place the steaks on the resting butter and use a fork to spread the remaining butter over the steaks. Let the steaks rest for 10 minutes before slicing.