Gluten Free Reverse Seared Tomahawk Steak
Few cuts of beef command a room quite like a tomahawk ribeye, and the reverse sear method is the smartest way to cook one. Starting low and slow in a 250°F oven lets the thick steak come up to temperature evenly all the way through, so you never end up with an overcooked gray band around a pink center. The final blast in a screaming-hot cast iron skillet builds that deep mahogany crust that makes a great steak truly unforgettable. A quick butter baste with thyme and crushed garlic in the last minute adds richness and aroma that takes the whole thing over the top. The seasoning here is beautifully simple — kosher salt, black pepper, garlic powder, and smoked paprika — and every single ingredient is naturally free of gluten, so there's no need to audit labels or worry about hidden additives sneaking into your dinner. This is the kind of recipe where the ingredient list is short but the result tastes like something you'd pay serious money for at a steakhouse. Serves two, which makes it a genuinely special date-night or celebration meal. Finish with a pinch of flaky sea salt after slicing and you'll wonder why you ever ordered steak anywhere else.
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Learn more →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
- 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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