Paleo Gluten Free Reverse Seared Tomahawk Steak
Total time1 hr 45 min
Prep time15 min
Cook time1 hr
4.8(20)
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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)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For the sear
- 2 tbsp unsalted butter
Chef's tipUse 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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