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Reverse Seared Bone-In Rib Steak
A bone-in rib steak like a Tomahawk or Cowboy deserves the royal treatment. Reverse searing locks in flavor, delivers an edge-to-edge pink center, and finishes with a crave-worthy crust that’s made for summer grilling.
Ingredients
- 1 bone-in rib steak (1.5–2.5 inches thick: Tomahawk, Cowboy, or Rib Steak)
- Kosher salt
- Freshly ground black pepper
- Optional: garlic powder, rosemary, or your favorite steak rub
- High-heat oil (like avocado or canola)
- Meat thermometer
- Sheet pan with wire rack (for oven method) or indirect heat grill setup
- Cast iron skillet or grill for searing
- Prep time
- 40 minutes
- Cook time
- 1 hour
Instructions
- Season generously with salt, pepper, and any optional spices. Let rest at room temperature for 30–60 minutes.
- Preheat oven or grill to 250°F. For oven, place steak on a wire rack over a baking sheet. For grill, use indirect heat.
- Cook slowly until the internal temperature reaches 110–115°F for medium-rare (about 40–60 minutes depending on thickness).
- Preheat cast iron pan or grill to high heat. Add a bit of oil.
- Sear steak for 1–2 minutes per side until a golden-brown crust forms. Sear the sides as well for maximum flavor.
- Rest steak for 5–10 minutes before slicing.
- Slice against the grain and serve immediately.
