How to Cook a Tomahawk Steak: Reverse-Sear Method That Gets It Right Every Time

Quick answer. The best way to cook a tomahawk steak is the reverse-sear method. Dry-brine the steak with kosher salt for 24 to 48 hours, slow-roast it in a 225F (107C) oven or smoker until the internal temperature reaches 115F (46C), rest for 10 minutes, then sear the outside in a screaming-hot cast-iron pan or over direct flame for 45 to 60 seconds per side. Pull at a final internal temperature of 130F to 135F (54C to 57C) for medium-rare, rest 10 more minutes, slice off the bone, and serve. Total active time is about 90 minutes. Total time including the dry-brine is 24 to 48 hours.

That is the method. The rest of this guide explains every step, why it works, the internal temperature targets, the mistakes that ruin tomahawks, and how to get a restaurant-grade result from a single bone-in ribeye in your home kitchen.

What Is a Tomahawk Steak

A tomahawk is a bone-in ribeye cut from the rib primal of the cow, between ribs six and twelve, with the rib bone left long and frenched (scraped clean) for presentation. It is the same muscle as a standard ribeye, the longissimus dorsi, plus the spinalis dorsi cap and the complexus, with a five to seven inch handle of rib bone attached.

A typical tomahawk weighs between 30 and 45 ounces. Most of that weight is the steak itself. The bone adds visual drama and a small amount of flavor at the bone-meat interface, but it does not insulate the cook the way some sources claim. Heat conducts through the meat from the surface, not from the bone outward.

If you want to understand why ribeye is the most marbled cut on the cow before you start cooking, our marbling and BMS scale guide walks through what intramuscular fat actually does on the plate.

Circle 7 sells two tomahawk options. The full-blood wagyu tomahawk at $58 per pound is the headline cut, ranch-raised at our BarW operation under USDA inspection. The bone-in ribeye is the same cut with a short bone instead of the long handle.

Why Reverse-Sear Works Best for Tomahawks

Thick steaks fail under standard high-heat methods. A 2-inch (5 cm) tomahawk cooked in a hot pan from the start develops a thick gray band of overcooked meat between the seared crust and the medium-rare center. The outside burns before the inside warms.

Reverse-sear inverts the order. You bring the entire steak to just below the target temperature using low, even heat, then apply a short, hard sear at the end. Three things happen.

The interior cooks evenly. Cook’s Illustrated testing has repeatedly shown that low-temperature roasting produces a uniform pink color from edge to edge with almost no gray band. The temperature gradient across the steak is shallow because the oven air is only about 100F (38C) hotter than your target, not 600F.

The surface dries out. A dry surface is the prerequisite for browning. Water boils off at 212F (100C). Until every drop of surface moisture evaporates, the steak cannot rise past that temperature and the Maillard reaction (the cascade of reactions between amino acids and reducing sugars that builds beef-crust flavor) cannot start. Research published in the Journal of Agricultural and Food Chemistry confirms that Maillard reactions accelerate sharply above 285F (140C) and produce the highest concentration of pyrazines and other flavor compounds above 350F (177C). Reverse-sear hands the hot pan a dry surface, ready to brown.

The sear is short. Because the steak is already at temperature, the sear is purely a crust-building step. Forty-five to sixty seconds per side is enough. The interior barely climbs.

ThermoWorks, the thermometer manufacturer that publishes some of the most-cited home-cooking temperature data on the web, recommends reverse-sear for any steak over 1.5 inches thick. A tomahawk qualifies.

Tools You Need

You do not need a smoker, a sous-vide rig, or a $400 grill. You need accurate temperature control and one screaming-hot surface.

• Instant-read digital thermometer accurate to within 1F. A leave-in probe thermometer is even better.
• Sheet pan with a wire rack
• Oven, smoker, or grill capable of holding 225F (107C) for 90 minutes
• Cast-iron skillet, carbon-steel pan, or a clean grill grate over direct high heat
• High smoke-point oil (avocado, refined grapeseed, or beef tallow). Skip olive oil and butter for the sear itself.
• Kosher salt (Diamond Crystal or Morton)
• Coarse black pepper
• Tongs (not a fork, do not pierce the steak)
• Aluminum foil for resting
• Cutting board with a juice channel

A wireless probe thermometer pays for itself on the first tomahawk. You stop opening the oven and you stop guessing.

Ingredients

Servings: 2 generous portions or 3 modest ones from a 2.5 pound tomahawk.

• 1 wagyu tomahawk steak, 2 to 2.5 inches thick, 32 to 40 ounces (900 to 1,130 grams). Circle 7 wagyu tomahawk, $58 per pound.
• 2 to 3 teaspoons kosher salt (about 1 teaspoon per pound of meat)
• 1 to 2 teaspoons coarse black pepper, applied after the dry-brine
• 1 tablespoon high smoke-point oil for the sear
• 2 tablespoons unsalted butter (for basting at the end of the sear, optional)
• 2 garlic cloves, smashed (optional)
• 2 sprigs fresh thyme or rosemary (optional)
• Flaky finishing salt (Maldon or similar) for serving

That is the entire ingredient list. A premium tomahawk does not need a marinade, a rub, or a sauce. The marbling carries it. The cheaper the steak, the more seasoning it tolerates. A full-blood wagyu tomahawk tolerates almost none.

[IMAGE 1 - HERO: Raw wagyu tomahawk on butcher paper with kosher salt, pepper, thyme, and a long bone handle. Overhead shot, natural light.]

Step 1: Salt and Dry-Brine, 24 to 48 Hours Ahead

Pat the steak completely dry with paper towels. Apply kosher salt evenly to every surface, including the edges and the meat next to the bone. Use roughly one teaspoon of Diamond Crystal kosher salt per pound of meat, or about half that volume if you are using Morton. Do not add pepper yet. Pepper scorches under prolonged dry heat.

Set the salted steak on a wire rack over a sheet pan and place it uncovered in the refrigerator. Leave it for 24 hours minimum. Forty-eight hours is better.

Two things happen during the dry-brine. First, the salt draws moisture to the surface, dissolves into that moisture, then reabsorbs back into the meat as a concentrated brine. Research published in Meat Science (the peer-reviewed journal of the American Meat Science Association) has documented that this process improves water-holding capacity during cooking, so the steak loses less juice when heated. Second, the surface dries out. Open-air refrigeration removes surface moisture without spoiling the meat. A drier surface browns harder and faster.

“On a cut this thick and this marbled, the dry-brine is not optional. It is the difference between a wagyu steak that tastes seasoned and one that tastes flat. The salt has to penetrate, and that takes a day, sometimes two.” [INSERT NAMED EXPERT QUOTE - butcher or chef partner]

Do not skip the rack. A steak sitting in its own purge gets wet on the bottom. You want airflow on every side.

[IMAGE 2: Salted tomahawk on a wire rack inside an open refrigerator, day one of the dry-brine.]

Step 2: Bring to Room Temperature

Pull the steak out of the fridge 45 to 60 minutes before cooking. Leave it on the wire rack on the counter, uncovered. A steak that goes into the oven cold takes longer to cook, and “longer” on a tomahawk means more gray band even with reverse-sear.

USDA Food Safety and Inspection Service guidance allows whole-muscle beef to sit at room temperature for up to two hours without food-safety concern, as long as it is cooked immediately afterward. One hour is well within that window.

Now apply the pepper. Grind coarse black pepper over every surface. Press it in lightly with your palm so it adheres.

Step 3: Slow Roast at 225F (Oven or Smoker)

Preheat your oven (or smoker) to 225F (107C). If you are using a smoker, choose a mild wood. Oak, pecan, or cherry are appropriate for beef. Avoid mesquite on a wagyu tomahawk. The fat picks up smoke aggressively and mesquite can overpower the meat.

Place the steak, still on its wire rack and sheet pan, in the center of the oven. Insert a leave-in probe thermometer into the thickest part of the meat, well away from the bone. The bone reads colder than the meat around it and will give you a false low number.

Cook until the internal temperature reaches 115F (46C) for a medium-rare finish. On a 2-inch tomahawk this takes 50 to 75 minutes in a 225F oven and slightly longer in a smoker. Begin checking at the 45-minute mark.

For other doneness targets, see the temperature chart below. Pull the steak 15F (8C) below your final target. The sear will add the difference.

“Most people overcook the slow-roast stage because they are nervous. Trust the thermometer. If it reads 115F, pull it. You are about to put it on something twice as hot as the oven.” [INSERT NAMED EXPERT QUOTE - pitmaster or steakhouse chef]

[IMAGE 3: Tomahawk on a sheet pan in the oven with a probe thermometer inserted, oven light on.]

Step 4: Pull at Internal 115F (46C)

When the probe hits 115F (46C), open the oven and remove the sheet pan. Transfer the steak to a clean plate or board. Let it rest for 10 minutes, uncovered, while you set up the sear.

This rest serves two purposes. It pauses the cook so the residual heat (carryover) does not push the interior past your target. It also lets the surface dry further. A few minutes of open air after the oven is the difference between a good crust and a great one.

Do not skip this rest. A wet surface from the oven will steam in the pan instead of browning.

Step 5: Hot Sear, Cast Iron or Grill

Get your sear surface as hot as it will safely go.

Cast iron indoors. Set the pan over high heat for 5 to 8 minutes until it just begins to smoke. Add one tablespoon of high smoke-point oil. The oil should shimmer and move in waves but not smoke heavily.

Charcoal or gas grill outdoors. Build a two-zone fire and bank coals on one side for direct, screaming heat. Grate temperature should be 600F to 700F (315C to 370C). Wipe the grate, then oil the steak (not the grate) lightly.

Place the steak on the surface. Do not move it. Sear for 45 to 60 seconds, then flip with tongs. Sear the second side 45 to 60 seconds. Then stand the steak on its edge using the bone as a handle and sear the fat cap for another 30 to 45 seconds. The fat cap is the strip of pure intramuscular and subcutaneous fat along the outer curve. Rendering it adds flavor and texture.

For the final 30 seconds in a cast-iron pan, add the butter, smashed garlic, and thyme or rosemary. Tilt the pan and spoon the foaming butter over the top of the steak, six to ten passes. This is the basting step. It is optional on full-blood wagyu, which already carries plenty of internal fat, but it adds aroma either way.

The crust should be deep brown to nearly black in spots, dry to the touch, and audibly crisp when you tap it with tongs. If it is pale or wet, the surface was not dry enough or the pan was not hot enough.

[IMAGE 4: Tomahawk seared in cast iron, crust visibly dark, butter foaming with thyme and garlic.] [IMAGE 5: Tomahawk standing on its fat cap in the pan, fat rendering.]

Step 6: Rest

Move the seared tomahawk to a cutting board with a juice channel. Tent loosely with foil. Rest for 10 minutes.

The rest allows muscle fibers to relax and reabsorb the juices that were driven toward the center by the sear. A steak sliced immediately loses 20 to 30 percent more juice onto the board than a rested steak. That difference shows up on the plate as dryness even when the internal temperature was correct.

While the steak rests, the internal temperature will climb another 3F to 5F (2C to 3C). This is carryover. It is why you pulled 15F (8C) under target back at the slow-roast stage. A steak that finished slow-roasting at 115F (46C) and seared for two and a half minutes total will rest at 130F to 135F (54C to 57C). That is medium-rare.

After 10 minutes, slice the meat off the bone in one long cut. Then slice across the grain into half-inch (1.25 cm) strips. Sprinkle with flaky salt. Serve immediately.

[IMAGE 6: Sliced tomahawk on a wood board, rosy pink across the entire slice, flaky salt scattered on top.]

Internal Temperature Chart

Pull the steak from the oven 15F (8C) below your final target. Sear, rest, and the temperature will climb the rest of the way.

Doneness	Final Temp	Pull from Oven At	Oven Time (225F, 2 inch)	Color
Rare	120-125F (49-52C)	105F (41C)	40-55 min	Cool, red center
Medium-rare	130-135F (54-57C)	115F (46C)	50-75 min	Warm, red center
Medium	135-145F (57-63C)	125F (52C)	65-90 min	Warm, pink throughout
Medium-well	145-155F (63-68C)	135F (57C)	80-100 min	Slightly pink center
Well done	155F+ (68C+)	145F (63C)	95-120 min	No pink, fully gray

USDA recommends a minimum internal temperature of 145F (63C) followed by a 3-minute rest for whole-muscle beef from a food-safety standpoint. Medium-rare at 130F to 135F is below that recommendation, which is the temperature most steakhouses and most home cooks serve. The risk of foodborne illness in a whole-muscle, dry-brined, externally seared steak from a USDA-inspected source like BarW is extremely low because surface pathogens are killed by the sear. The risk profile changes for ground beef and for immunocompromised eaters. Cook accordingly.

For wagyu specifically, medium-rare is the consensus target. The intramuscular fat begins rendering meaningfully above 95F (35C) and is fully expressed in the medium-rare range. Push wagyu past medium and you waste the marbling.

Common Mistakes That Ruin Tomahawks

Skipping the dry-brine. A 30-ounce steak salted 30 minutes before cooking is seasoned on the outside only. Twenty-four to 48 hours is the right window. There is no substitute.

Pulling too late. Carryover is real. A steak pulled at 130F (54C) in the oven will reach 140F (60C) after the sear and rest. That is medium, not medium-rare. Pull at 115F (46C) and trust the chart.

Wet surface going into the pan. If the steak feels at all damp when you put it down, it will steam, not sear. Pat it dry with paper towels right before it hits the heat, even after the rest.

Cold pan or grill. A pan that hisses gently when you add the steak is not hot enough. You want aggressive sizzle and visible smoke. Preheat longer than you think. ThermoWorks recommends a surface temperature above 500F (260C) for a fast sear.

Inserting the thermometer into the bone. The bone reads cooler than the meat. Probe the thickest section of the eye, parallel to the bone, not toward it.

Cooking cold from the fridge. A 38F (3C) steak takes longer to climb to 115F (46C) and develops a wider gray band along the way. Always temper for 45 to 60 minutes.

Slicing too soon. Ten minutes of rest is the minimum. Skipping the rest dumps juice onto your cutting board instead of into your mouth.

Over-seasoning a wagyu cut. Spice rubs, marinades, and sauces hide the meat. On a $58-per-pound wagyu tomahawk, salt and pepper are the entire spec.

Serving Suggestions

A tomahawk is the center of the plate. Build around it, do not compete with it.

• Smashed roasted potatoes with rosemary and flaky salt
• Charred broccolini or asparagus with lemon
• Grilled corn with cotija and lime
• Bone marrow on toast (if you can get marrow bones from your butcher; we sell them as part of the BarW ranch program)
• A simple wedge salad with blue cheese and bacon
• Cast-iron skillet mushrooms with garlic and thyme

Skip heavy cream sauces with wagyu. The fat content of the steak is already high. A bright vegetable side and a starch are enough.

Slice the steak off the bone, then across the grain into half-inch (1.25 cm) strips, and let people serve themselves family-style from a wood board.

[IMAGE 7: Tomahawk served on a board with smashed potatoes, charred broccolini, and flaky salt.]

Wine Pairings

A tomahawk wants a structured red with enough tannin to cut the fat.

• Cabernet Sauvignon. The default and the safest. Napa Cabs in the $40 to $80 range pair well. The tannin scrubs the palate between bites.
• Bordeaux blends. Right Bank Bordeaux (Merlot-led) is softer. Left Bank (Cabernet-led) is firmer. Either works.
• Syrah / Shiraz. Northern Rhone Syrah brings pepper and savory notes that play well with seared crust.
• Malbec. Argentine Malbec is the high-value pick. Tannic, dark-fruited, affordable.
• Zinfandel. For a fruitier, less serious pairing.

If you are not drinking wine, a smoky bourbon (Eagle Rare, Knob Creek Single Barrel) or a smoked old-fashioned holds up to the cut.

Frequently Asked Questions

How long does it take to cook a tomahawk steak? Active cooking time is 75 to 90 minutes. Including the 24-to-48 hour dry-brine, total time is one to two days. Most of that is hands-off refrigerator time.

What temperature should a tomahawk steak be cooked to? For medium-rare, the final internal temperature should be 130F to 135F (54C to 57C) after resting. Pull from the oven at 115F (46C) before searing.

Can I cook a tomahawk steak without an oven? Yes. Use a smoker, a kettle grill set up for indirect heat at 225F (107C), or a pellet grill. The reverse-sear method works on any heat source that holds a low, steady temperature.

Do I need to flip the steak during the slow-roast stage? No. Convection inside the oven cooks the steak evenly. Flipping is unnecessary and slows the cook by opening the door.

How is a wagyu tomahawk different from a regular tomahawk? Wagyu tomahawks have significantly higher intramuscular fat (marbling), which translates to more flavor and a more tender texture. Circle 7 wagyu tomahawks come from full-blood wagyu cattle raised at our BarW ranch under USDA inspection. The marbling scores well above USDA Prime. See our marbling and BMS scale guide for the full breakdown.

Should I sous-vide a tomahawk instead? Sous-vide works but is not necessary. Reverse-sear in an oven or smoker produces results indistinguishable from sous-vide for steaks in the 2 to 2.5 inch range and skips the equipment. For thicker cuts (over 3 inches) sous-vide gains an edge.

How much tomahawk steak per person? Plan on 12 to 16 ounces of cooked meat per person, which means roughly 16 to 20 ounces of raw steak per person once you account for trim and the bone. A 32-ounce tomahawk feeds 2 generously or 3 modestly.

Can I cook a tomahawk steak on a gas grill? Yes. Set up two zones (one burner on low, one off) and roast on the off side at 225F (107C) with the lid closed until the steak reaches 115F (46C). Then crank the lit burner to high and sear directly over the flame for 45 to 60 seconds per side.

Order a Wagyu Tomahawk From Circle 7

A great tomahawk starts with a great steak. The reverse-sear method amplifies what is already in the meat. It cannot put marbling there that was not there to begin with.

Circle 7 wagyu tomahawks are cut from full-blood wagyu cattle raised at our BarW ranch under USDA inspection. The marbling is dense, the fat renders cleanly, and the eye is large enough to handle the long-bone presentation without looking lean. Cut to order, vacuum sealed, and shipped frozen. $58 per pound.

Order a Wagyu Tomahawk from Circle 7

Real meat. Ranch direct. The same animals we feed our own families.

If you want the same eating experience without the long bone or the price, the bone-in ribeye is the same cut at a lower per-pound rate. Browse the full beef catalog or read how shipping works before you order.

[IMAGE 8: Final plated shot, tomahawk sliced, Circle 7 branded paper, wine glass in frame.]

---

External Citations

1. USDA Food Safety and Inspection Service. “Safe Minimum Internal Temperature Chart.” fsis.usda.gov.
2. ThermoWorks. “The Reverse Sear: A Tale of Two Methods.” blog.thermoworks.com.
3. Cook’s Illustrated. “The Best Way to Cook a Thick Steak: Reverse Sear.” americastestkitchen.com.
4. Martins, S.I.F.S., Jongen, W.M.F., van Boekel, M.A.J.S. “A review of Maillard reaction in food and implications to kinetic modelling.” Journal of Agricultural and Food Chemistry / Trends in Food Science & Technology, vol. 11, 2001.
5. Hwang, Y.H. et al. “Effects of dry-brining and wet-brining on water-holding capacity of beef longissimus.” Meat Science, peer-reviewed.
6. American Meat Science Association. “Beef Quality and Yield Grading Reference.” meatscience.org.
7. Lopez-Alt, J. Kenji. “The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period.” Serious Eats.
8. USDA Agricultural Marketing Service. “United States Standards for Grades of Carcass Beef.” ams.usda.gov.

---

JSON-LD Schema

<script type="application/ld+json">
{
  "@context": "https://schema.org",
  "@type": "Article",
  "headline": "How to Cook a Tomahawk Steak: Reverse-Sear Method That Gets It Right Every Time",
  "description": "Step-by-step guide to cooking a tomahawk steak using the reverse-sear method. Includes internal temperature chart, common mistakes, wagyu cooking tips, and FAQ.",
  "image": "https://circle7meat.com/images/blog/tomahawk-reverse-sear-hero.jpg",
  "datePublished": "2026-06-02",
  "dateModified": "2026-06-02",
  "author": {
    "@type": "Person",
    "name": "Joseph Timpson",
    "url": "https://circle7meat.com/about"
  },
  "publisher": {
    "@type": "Organization",
    "name": "Circle 7 Meats",
    "logo": {
      "@type": "ImageObject",
      "url": "https://circle7meat.com/images/logo.png"
    }
  },
  "mainEntityOfPage": {
    "@type": "WebPage",
    "@id": "https://circle7meat.com/blog/how-to-cook-a-tomahawk-steak"
  },
  "articleSection": "Recipes & Cooking",
  "keywords": "how to cook a tomahawk steak, tomahawk steak reverse sear, tomahawk steak recipe, tomahawk steak temperature, wagyu tomahawk"
}
</script>

<script type="application/ld+json">
{
  "@context": "https://schema.org",
  "@type": "Recipe",
  "name": "Reverse-Seared Wagyu Tomahawk Steak",
  "image": [
    "https://circle7meat.com/images/blog/tomahawk-reverse-sear-hero.jpg"
  ],
  "author": {
    "@type": "Person",
    "name": "Joseph Timpson"
  },
  "datePublished": "2026-06-02",
  "description": "The reverse-sear method for a tomahawk steak. Dry-brine, slow-roast at 225F, then sear hot for a perfect medium-rare from edge to edge.",
  "prepTime": "PT30M",
  "cookTime": "PT1H15M",
  "totalTime": "PT26H",
  "recipeYield": "2 servings",
  "recipeCategory": "Main Course",
  "recipeCuisine": "American",
  "keywords": "tomahawk steak, reverse sear, wagyu tomahawk, how to cook tomahawk",
  "recipeIngredient": [
    "1 wagyu tomahawk steak, 2 to 2.5 inches thick, 32 to 40 ounces",
    "2 to 3 teaspoons kosher salt",
    "1 to 2 teaspoons coarse black pepper",
    "1 tablespoon high smoke-point oil (avocado or refined grapeseed)",
    "2 tablespoons unsalted butter (optional)",
    "2 garlic cloves, smashed (optional)",
    "2 sprigs fresh thyme or rosemary (optional)",
    "Flaky finishing salt to serve"
  ],
  "recipeInstructions": [
    {
      "@type": "HowToStep",
      "name": "Dry-brine",
      "text": "Pat the steak dry. Salt evenly on all sides with kosher salt. Place uncovered on a wire rack over a sheet pan in the refrigerator for 24 to 48 hours.",
      "url": "https://circle7meat.com/blog/how-to-cook-a-tomahawk-steak#step-1"
    },
    {
      "@type": "HowToStep",
      "name": "Temper",
      "text": "Remove the steak from the refrigerator 45 to 60 minutes before cooking. Apply coarse black pepper to all sides.",
      "url": "https://circle7meat.com/blog/how-to-cook-a-tomahawk-steak#step-2"
    },
    {
      "@type": "HowToStep",
      "name": "Slow-roast",
      "text": "Preheat oven or smoker to 225F (107C). Insert a probe thermometer into the thickest part of the meat. Roast until the internal temperature reaches 115F (46C), 50 to 75 minutes.",
      "url": "https://circle7meat.com/blog/how-to-cook-a-tomahawk-steak#step-3"
    },
    {
      "@type": "HowToStep",
      "name": "Rest before sear",
      "text": "Remove the steak from the oven at 115F (46C) and rest uncovered for 10 minutes while preheating the sear surface.",
      "url": "https://circle7meat.com/blog/how-to-cook-a-tomahawk-steak#step-4"
    },
    {
      "@type": "HowToStep",
      "name": "Hot sear",
      "text": "Heat a cast-iron skillet or grill to 500F (260C) or higher. Add oil. Sear the steak 45 to 60 seconds per side, plus 30 to 45 seconds on the fat cap. Baste with butter, garlic, and thyme in the final 30 seconds.",
      "url": "https://circle7meat.com/blog/how-to-cook-a-tomahawk-steak#step-5"
    },
    {
      "@type": "HowToStep",
      "name": "Final rest and slice",
      "text": "Transfer to a cutting board. Tent loosely with foil and rest 10 minutes. Slice the meat off the bone, then across the grain into half-inch strips. Finish with flaky salt.",
      "url": "https://circle7meat.com/blog/how-to-cook-a-tomahawk-steak#step-6"
    }
  ],
  "nutrition": {
    "@type": "NutritionInformation",
    "servingSize": "1 serving (approx 12 oz cooked)"
  },
  "aggregateRating": {
    "@type": "AggregateRating",
    "ratingValue": "[INSERT - after first 5 reviews]",
    "reviewCount": "[INSERT]"
  }
}
</script>

---

Image Spec Block

1. Hero (featured): Raw wagyu tomahawk on butcher paper with kosher salt, pepper, thyme, long bone handle. Overhead, natural light. Alt: “Raw wagyu tomahawk steak with kosher salt, pepper, and thyme on butcher paper.”
2. Step 1: Salted tomahawk on wire rack in refrigerator during dry-brine. Alt: “Tomahawk steak dry-brining uncovered on a wire rack in the refrigerator.”
3. Step 3: Steak in oven with probe thermometer inserted, oven light on. Alt: “Tomahawk steak slow-roasting at 225F with a leave-in probe thermometer.”
4. Step 5 (a): Cast-iron sear with dark crust, butter foaming with thyme and garlic. Alt: “Tomahawk steak searing in cast iron with butter, garlic, and thyme.”
5. Step 5 (b): Tomahawk standing on its fat cap to render. Alt: “Tomahawk steak standing on its fat cap rendering in a hot pan.”
6. Step 6: Sliced tomahawk on wood board, rosy pink interior, flaky salt. Alt: “Sliced reverse-seared tomahawk steak showing medium-rare pink interior.”
7. Serving: Plated tomahawk with smashed potatoes and charred broccolini. Alt: “Tomahawk steak plated with smashed potatoes and charred broccolini.”
8. CTA: Final shot, tomahawk on Circle 7 branded paper, wine glass in frame. Alt: “Circle 7 wagyu tomahawk steak ready to serve, branded butcher paper visible.”
9. Temperature chart graphic: Stylized infographic of the doneness/temperature table. Alt: “Tomahawk steak internal temperature chart from rare to well done.”