Ultimate kosher reverse sear rib eye steak

Take your tomahawk to the next level with this restaurant style technique


Photo: Inbal Bar-Oz

A rib eye on the bone makes a perfect meal for two. Ask your butcher to hang the meat for at least 21 days to make the most of the texture and flavour. Then use the technique below to take your meat to next level deliciousness.

In my opinion, domestic grills do not get hot enough to cook a steak properly and it can also be a bit hit and miss with with a griddle pan. 

Using the ‘reverse sear’ technique guarantees a medium-rare and juicy steak with the crispiest brownest crust imaginable. You need a a griddle pan and a meat probe thermometer to ensure the meat reaches the correct temperature.

1 rib eye on the bone or one rib eye steak at least 5 cm thick, at room temperature.
Maldon salt
Freshly milled black pepper
1-2 tsp neutral vegetable oil


  • Heat your oven to 135°C.
  • Season the steak and place it on a grill rack inside a shallow roasting tin to catch the drips.
  • Cook until the steak reaches an internal temperature of 35°C/95°F for rare; 40°C/105°F for medium rare and 45°C/115°F for medium. This will take between 20-45 minutes depending on the size and thickness of your steak.
  • Allow the steak to rest for 5 minutes while you heat a griddle or heavy based frying pan to the hottest temperature you can get it to.
  • Shut the kitchen door, open the windows and back door if you have one. Brush the steak with a little oil.
  • Sear the steak for 35-45 seconds to get a good crust, flip it over and give it another 45 seconds and then sear the edge while holding it with a pair of tongs.
  • Move the steak to a board to rest for a few minutes and then cut across the grain parallel with the bone.


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