Reverse Sear a Tomahawk Ribeye - Reverse Seared Tomahawk Steak Recipe | Chef Tips

Today we are going to reverse sear a Tomahawk Ribeye and top it with a garlic-herb compound butter and homemade chimichurri sauce. GET THE RECIPE: Served with roasted baby potatoes, this juicy Reverse Sear Tomahawk Steak is going to seriously impress your guests! First, preheat your smoker, grill or oven to 250°F. Cook until your tomahawk ribeye reaches about 10 degrees below rare, which is 115°-120°F. This will take about 60 minutes (give or take), depending on the size of your steak. Remove from the heat. Now it’s time to do the reverse sear! Place the tomahawk steak on a flat top grill, griddle or cast iron pan over medium-high heat. This takes about two minutes per side. Afterwards, top the steak with a heaping tablespoon of herb butter (or regular butter) and let it melt. You can cover it with a melting dome if you want to speed up the process. For this reverse sear tomahawk ribeye, we are going to use my Green Mountain Grills Pellet Smoker and my Camp Chef Flat Top Grill. Likewise, you can prepare this on a regular grill or in the oven on a baking sheet. Stay tuned for brand new recipes by subscribing here: 🔔 Don’t forget to hit that notification bell! 🔔 You can also find us on: ▪️ Facebook - ▪️ Instagram - ▪️ TikTok - @cheftipsofficial ▪️ Printable Recipes - #reversesear #tomahawksteak #cheftips