SPG Reverse Sear Tomahawk Steak (Bold, Perfect & Restaurant Quality at Home)

This SPG reverse sear tomahawk steak is the most dramatic and incredibly delicious steak you will ever cook at home — seasoned generously with Chimi Boss Blends SPG Triple Threat for a tomahawk steak recipe that delivers the most perfectly cooked and boldly flavored steak of your entire life. This is the showstopper recipe that makes every single person at the table completely speechless.

A tomahawk ribeye is already the most impressive and spectacular cut of beef you can serve. The long dramatic bone makes every plate look like something from a premium steakhouse. The thick heavily marbled ribeye is incredibly rich and deeply satisfying. And SPG Triple Threat creates a bold salt pepper and garlic crust that makes every single slice completely unforgettable from the very first bite to the very last.

Ready in just 60 minutes using the reverse sear method. Perfect for special occasions, date nights, and weekend cookouts. This SPG reverse sear tomahawk steak will become your most requested steak recipe every single time without exception.

Why You'll Love This SPG Reverse Sear Tomahawk Steak

Bold SPG flavor in every slice
Chimi Boss Blends SPG Triple Threat delivers the perfect balance of bold salt, pepper, and garlic in every single bite. Every slice of this tomahawk steak is juicy, caramelized, and completely satisfying from the very first cut to the last.

The reverse sear method
The reverse sear is the most foolproof method for cooking a thick tomahawk steak to a perfect edge-to-edge medium rare every single time. Low and slow in the oven followed by a screaming hot sear delivers the most incredible results possible.

Restaurant quality at home
This SPG reverse sear tomahawk steak looks and tastes like something from the finest steakhouse in the country. It is surprisingly achievable at home with the right method and the right seasoning every single time.

The ultimate showstopper
There is no more impressive dish you can serve at any dinner table than a perfectly cooked tomahawk steak. This is the recipe that gets photographed before it gets eaten every single time without exception.

Ingredients

For the SPG Reverse Sear Tomahawk Steak

1 tomahawk ribeye steak 2-2.5 inches thick (about 2-3 lbs)
4 tablespoons Chimi Boss Blends SPG Triple Threat
2 tablespoons olive oil or avocado oil
4 tablespoons unsalted butter
4 cloves garlic smashed
Fresh rosemary and thyme sprigs
Flaky sea salt to finish

For Serving

Extra SPG Triple Threat for finishing
Fresh rosemary and thyme garnish
Lemon wedges on the side
Compound butter or chimichurri sauce for topping
Roasted potatoes or grilled asparagus on the side

How to Make SPG Reverse Sear Tomahawk Steak

1) Season the Tomahawk

Pat the tomahawk steak completely dry with paper towels on all sides. Season incredibly generously with Chimi Boss Blends SPG Triple Threat on every surface — top, bottom, and all edges. Do not be shy — a thick tomahawk needs a bold and aggressive seasoning to develop the most incredible crust during the final sear. Let the seasoned steak rest at room temperature for 30 minutes before cooking.

2) Slow Roast in the Oven

Preheat your oven to 250°F. Place the seasoned tomahawk on a wire rack set over a baking sheet. Insert a meat thermometer into the thickest part of the steak away from the bone. Roast at 250°F for 45-60 minutes until the internal temperature reaches 125°F for medium rare or 130°F for medium. The low and slow oven brings the steak to a perfect even temperature from edge to edge.

3) Rest Before Searing

Remove the steak from the oven and rest for 10 minutes at room temperature. This resting period before the sear is essential — it allows the surface of the steak to dry out slightly which creates the most dramatically beautiful and deeply caramelized crust during the high heat sear that follows.

4) Get the Pan Screaming Hot

Heat a large cast iron skillet over the highest heat possible for at least 5 minutes until smoking hot. Add olive oil and swirl to coat. The pan must be completely and utterly screaming hot before the steak touches it — this is the single most important factor for achieving a proper steakhouse-quality sear on the outside of a reverse seared tomahawk steak.

5) Sear the Tomahawk

Place the rested tomahawk steak in the screaming hot cast iron. Sear for 1-2 minutes per side without moving until a deeply golden caramelized crust forms on every surface. Sear the edges by holding the steak upright with tongs for 30 seconds per edge. Add butter, smashed garlic, rosemary, and thyme to the pan and baste continuously for 1 minute.

6) Rest and Serve

Transfer the seared tomahawk to a cutting board and rest for 10 minutes before slicing. Finish with a generous pinch of SPG Triple Threat and flaky sea salt. Slice against the grain away from the bone and arrange dramatically on a large serving board. Drizzle the pan butter over every slice and serve immediately while hot and perfectly juicy.

Tips for the Best SPG Reverse Sear Tomahawk Steak

• Season aggressively. A thick tomahawk needs significantly more seasoning than a regular steak. Be incredibly generous with SPG Triple Threat on every surface — the bold crust you are building needs that seasoning foundation to develop properly during the high heat sear.
- Use a meat thermometer. The reverse sear method is only foolproof when you monitor the internal temperature precisely. Pull the steak from the oven at 125°F for medium rare — the final sear adds approximately 5°F of carryover heat bringing it to a perfect 130°F.
- Get the pan smoking hot. The final sear should be the hottest heat you can generate. A cast iron skillet preheated for 5 full minutes over maximum heat creates the most dramatically beautiful and deeply caramelized crust in just 1-2 minutes per side.
- Baste with butter. Continuously spooning the foaming garlic herb butter over the steak during the sear adds incredible richness and a beautiful glossy finish that takes the tomahawk from great to absolutely extraordinary.
- Always rest twice. Resting the steak both before and after the sear is essential for the reverse sear method. The pre-sear rest dries the surface for maximum crust. The post-sear rest redistributes all the juices for the most incredibly juicy slices possible.

SPG Reverse Sear Tomahawk Steak Variations

SPG Smoked Tomahawk Steak

Season the tomahawk generously with SPG Triple Threat and smoke at 225°F for 60-90 minutes until it reaches 125°F internal temperature. Then sear over screaming hot charcoal or cast iron for 1-2 minutes per side for the most deeply smoky and incredibly bold SPG tomahawk steak you have ever tasted.

SPG Tomahawk with Chimichurri

Top sliced SPG reverse sear tomahawk steak with a generous drizzle of freshly made chimichurri sauce from our Original Chimichurri Dry Blend for an incredible flavor contrast that combines bold salt pepper garlic with vibrant fresh herb and garlic sauce in every single bite.

SPG Tomahawk on the Grill

Season the tomahawk generously with SPG Triple Threat and grill over indirect heat at 250-275°F with the lid closed until it reaches 125°F. Finish over direct screaming hot heat for 2 minutes per side for beautiful grill marks and a deeply caramelized crust all the way around.

What to Serve with SPG Reverse Sear Tomahawk Steak

This bold SPG tomahawk steak pairs perfectly with:
- Our SPG Ribeye Steak for another incredible SPG steak recipe
- Our Cowboy Butter Roasted Potatoes for the perfect bold side dish
- Our Chimichurri Steak for another incredible steak pairing
- Creamy mashed potatoes and grilled asparagus on the side
- A bold glass of Cabernet Sauvignon or Malbec

Storage & Reheating

Store leftover SPG reverse sear tomahawk steak slices in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for 2-3 minutes per side until warmed through. Add a knob of butter and a pinch of SPG Triple Threat while reheating to bring the bold crust and flavor completely back to life. Cold leftover tomahawk steak is also incredible sliced thin over a steak salad with chimichurri dressing or stuffed into bold steak tacos throughout the week.

Make It Even Better with Chimi Boss Blends

Chimi Boss Blends SPG Triple Threat is small-batch, all-natural, and packed with bold salt, pepper, and garlic flavor. No fillers. No artificial flavors. No preservatives. One jar transforms tomahawk steaks, ribeyes, brisket, pork tenderloin, chicken wings, and everything in between into something truly unforgettable.

Try it on: ribeye steaks, pork tenderloin, smash burgers, chicken wings, brisket, roasted potatoes, and grilled vegetables.

Love bold SPG flavor? Try these recipes next — SPG Ribeye Steak, SPG Brisket, and SPG Chicken Wings.