Tomahawk steak guide
Tomahawk steak reverse sear: get it right every time
Published June 9, 2026
A tomahawk steak looks impressive but it is easy to overcook because the bone-in ribeye is so thick. The reverse sear method fixes that by warming the meat slowly and evenly before a fast, hot sear builds the crust. Follow the temps and timing in this guide and you will hit medium-rare without guessing.
Affiliate disclosure: Grillibe may earn a commission from links on this page. We only recommend BBQ gear that fits the cook, problem, or beginner setup.
Quick answer
Cook your tomahawk indirectly at 225 to 250 F until the center reads 115 to 120 F. Then move it to a screaming-hot zone at 500 to 600 F and sear 1 to 2 minutes per side. Pull it off and rest for 10 minutes before cutting. Use a thermometer at every stage so carryover heat finishes the job instead of overshooting it.
Why reverse sear works for a thick tomahawk
A tomahawk steak is typically 1.5 to 2.5 inches thick and can weigh close to 2 pounds with the long rib bone attached. That thickness is the whole problem with conventional searing. By the time the center reaches the right temperature, the outer ring is already overcooked and gray.
Reverse sear solves this by flipping the order. Low heat warms the steak evenly from edge to center first. Then a very hot, fast sear builds the crust through Maillard browning without needing long exposure to high heat. As ThermoWorks explains, the key is pulling the steak before the final target so carryover heat can finish it during the sear and rest.
How to set up your grill for the low-heat phase
You need two-zone heat for this cook. On a charcoal grill, bank the coals to one side and leave the other side empty. On a gas grill, light one or two burners and leave the others off. Either way, you want 225 to 250 F on the indirect side where the steak will sit during the slow phase.
Place the tomahawk on the cool side with the bone pointing away from the heat source. Put a probe thermometer into the thickest part of the meat, away from the bone. Close the lid and let it run. Do not lift the lid every few minutes. Consistent temperature is what makes the slow phase work.
The low-and-slow phase: temps and timing
The slow phase typically takes 45 to 90 minutes depending on the thickness of your steak and how steady you keep the grill temperature. Bob once pulled his tomahawk too early because he was impatient, and the sear pushed the center well past medium-rare. The fix is simple: watch the thermometer, not the clock.
Pull the steak off the indirect heat when the center reads 115 to 120 F for medium-rare. That is 10 to 15 F below the final target of 130 F. The sear and the 10-minute rest will carry it the rest of the way. If you want medium, pull at 125 F instead. Check our reverse sear steak guide for doneness targets at other levels.
The sear: how to build a real crust
While the steak rests on a cutting board for a few minutes, crank your grill as high as it will go or add fresh coals to get the direct zone to 500 to 600 F. You can check grate temperature with an infrared thermometer. A surface below 500 F will not form a proper crust fast enough, and the interior will keep cooking while you wait.
Lay the tomahawk over direct heat and sear for 1 to 2 minutes per side. Do not walk away. At this temperature the crust forms fast. You can also tip the steak on its edge to sear the fat cap for about 30 to 45 seconds. Once both sides are deep brown, pull the steak and let it rest on a rack for 10 minutes before slicing.
Food safety, resting, and how to slice
The USDA FSIS recommends a minimum internal temperature of 145 F for beef steaks and roasts, followed by a 3-minute rest. Medium-rare at 130 F is below that threshold, so understand the trade-off. If you are cooking for anyone who is pregnant, elderly, or immunocompromised, cook to 145 F and pull from the slow phase at 130 F instead.
After resting, slice against the grain and away from the bone. The grain on a ribeye runs roughly parallel to the bone, so cut perpendicular to it. Thin slices of 0.25 to 0.5 inches are easier to eat and show off the even pink center that the reverse sear produces. Serve right off the cutting board while the juices are still in the meat.
- Use a sharp carving knife or boning knife
- Cut away from the bone first, then slice the main muscle
- Slice against the grain for tender bites
- Keep slices 0.25 to 0.5 inches thick
- Let the steak rest on a rack, not flat on a plate, so the bottom does not steam
Short-form angle
Flip shows Bob the exact moment to pull a tomahawk off indirect heat, then demonstrates a 90-second sear at 550 F that produces a dark crust without overcooking the center.
FAQ
What temperature do I pull a tomahawk steak for medium-rare?
Pull the steak off indirect heat at 115 to 120 F. The sear and a 10-minute rest will carry it to around 130 F, which is medium-rare. If you wait until 130 F before searing, the steak will overshoot.
How long does the reverse sear take for a tomahawk steak?
The low-heat phase at 225 to 250 F takes roughly 45 to 90 minutes depending on thickness. The sear is only 1 to 2 minutes per side. Total cook time is usually under 2 hours, but a thermometer is more reliable than a timer.
Can I reverse sear a tomahawk steak in the oven?
Yes. Set your oven to 250 F and place the steak on a wire rack over a sheet pan. Pull it at 115 to 120 F, then sear in a cast-iron skillet over high heat or on a very hot grill. The method is the same; only the heat source changes.
Do I need to season the tomahawk steak before the reverse sear?
Season with kosher salt and black pepper before the low-heat phase. For best results, salt the steak at least 45 minutes ahead or up to overnight in the fridge uncovered. The dry surface helps the sear form faster when the steak hits the hot grate.
Why does my tomahawk steak come out gray in the middle?
A gray band usually means the sear took too long because the grate was not hot enough. Get the direct zone to 500 to 600 F before the steak goes on. A fast sear at high heat browns the surface without pushing heat deep into the meat.