Mold Detox Friendly Gluten Free Reverse Seared Tomahawk Steak
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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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/2 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ½ tsp garlic powder
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- 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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