Tomahawk Ribeye Reverse Sear on Cast Iron

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Издатель Jul 4, 2026

Learn how to cook a tomahawk ribeye steak, reverse seared to perfection, every single time using cast iron. Master the essential technique for juicy, restaurant-quality results at home.

This guide demonstrates the straightforward process reverse searing, focusing on achieving the ideal doneness. Whether you are a beginner or looking to refine your cooking skills, this method ensures you get a consistent sear and texture. We walk through the importance of using a thermometer to track internal heat so you never have to guess if your meat is ready.

Follow along as we prepare the meat, manage the heat, and check the specific steak temperature guide to pull it off at the right moment. By the end, you will know exactly how to achieve a perfect steak seared in cast iron and butter basted with garlic, onion, rosemary and thyme, that is cooked to your preferred level of doneness without any guesswork.

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⏰ TIMESTAMPS:
0:00 - Intro Tomahawk Ribeye Steak
0:15 - Directions?
0:44 - HBD America
1:04 - Salt & Pepper
2:12 - Drying Rack
2:28 - Typhur Sync Gold Quad Use
3:44 - Oven Baking Completed
4:08 - Butter Baste Ingredients
4:33 - Handle Flip
4:45 - Chef Snack
5:00 - Griddle Preheat and Oil
5:33 - Avocado Oil No Smoke
6:12 - Filet Mignon?
6:35 - Bitter Seasoning Burned
6:57 - THE SEAR Filet
7:24 - Let it Self Release
7:41 - Taters in Carbon Steel
8:23 - Filet Flip
9:14 - THE SEAR Ribeye
11:00 - Nice Sear
11:40 - Temp High Enough?
12:14 - Butter Baste
12:27 - Griddle Challenges
14:30 - Lets Check it Out
15:10 - Slicing
16:12 - Taste Test

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