Eosinophilic Esophagitis Friendly Gluten Free Reverse Seared Tomahawk Steak

Total time1 hr 45 min

Prep time15 min

Cook time1 hr

4.8

(20)

Eosinophilic Esophagitis Friendly Gluten Free Reverse Seared Tomahawk Steak

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Ingredients

2 servings

1 tomahawk ribeye steak (2–2.5 lb, about 2 inches thick)
1 ½ tsp kosher salt
1 tsp black pepper, coarsely ground
½ tsp garlic powder
½ tsp smoked paprika
2 tbsp neutral oil (such as avocado oil or canola oil)

For the sear

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 sprigs fresh thyme
2 cloves garlic, lightly crushed

For serving

flaky sea salt, for finishing (optional)

Instructions

1
Remove the steak from the refrigerator 30 minutes before cooking. Pat it thoroughly dry on all sides with paper towels. Combine the kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl, then season the steak generously on all sides and along the bone.
2
Preheat the oven to 250°F (120°C). Set a wire rack inside a rimmed baking sheet and place the seasoned steak on the rack.

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