This reverse seared tomahawk ribeye is to die for! Paired with a flavorful creamy horseradish sauce.

The reverse-seared tomahawk ribeye with creamy horseradish sauce is a culinary masterpiece that combines the rich flavors of a perfectly cooked ribeye steak with the tangy, creamy kick of horseradish. This dish is a delight for meat lovers and those seeking a unique and indulgent dining experience.

Feeds 1-3 people

Prep time 10-15 minutes

Cook time 60-90 minutes

Ingredients

• 1 Tomahawk ribeye steak
• Steak seasoning
• Chopped chives for garnish

Ingredients For Horseradish Sauce

• 1 cup sour cream
• 1/4 cup mayonnaise
• 2 Tablespoon prepared horse radish
• 1 Tablespoon lemon juice
• 1/2 Tablespoon fresh chopped dill
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon of smoked paprika
• (You can also use an SPG seasoning)

Cooking Process For The Tomahawk Steak

Start by preparing your creamy horseradish sauce and chilling it in the fridge for optimal flavor infusion. I recommend making this sauce hours or even the night before to enhance its creamy richness

Season your tomahawk ribeye on all sides with a generous coating steak seasoning. Don’t hold back on the seasoning—tomahawks tend to be thick and can handle bold flavors.

Fire up your smoker or oven and set it to 225 degrees Fahrenheit(107°C). Place your seasoned tomahawk in the smoker and let it cook until the internal temperature reaches a perfect 110-115 degrees (43°C-46°C).

Once your tomahawk reaches the desired internal temperature, remove it from the smoker and prepare your grill for the next step: searing.

Sear off your tomahawk steak on all sides, ensuring to capture that irresistible charred flavor. Don’t forget to sear the fat cap—it’s where the magic happens!

When your steak reaches a internal temperature of 130-135 degrees (54°C-57°C) it’s ready to be savored. If you prefer a more well-done steak, aim for an internal temperature of 135-140 degrees (57°C-60°C)

Allow the steak to rest for 20-25 minutes before slicing, allowing the juices to redistribute for maximum flavor and tenderness.

Carefully slice the ribeye off the bone into succulent serving sizes, then generously top each slice with your prepared creamy horseradish sauce.

To add a final touch of freshness and flavor, garnish your masterpiece with chopped chives, enhancing its visual appeal and taste profile.

This Horseradish Sauce is great with Filet Mignon & Bison Steak as well!

If you are not a fan of horseradish sauce you should try this Gorgonzola Crusted Ribeye

Yield: 1

Tomahawk Ribeye & Horseradish Sauce

Print

The reverse-seared tomahawk ribeye with creamy horseradish sauce is a culinary masterpiece that combines the rich flavors of a perfectly cooked ribeye steak with the tangy, creamy kick of horseradish. This dish is a delight for meat lovers and those seeking a unique and indulgent dining experience

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Ingredients

• 1 Tomahawk ribeye steak
• 2 tablespoons of steak seasoning
• 1 cup sour cream
• 1/4 cup mayonnaise
• 2 Tablespoon prepared horseradish
• 1 Tablespoon lemon juice (Juice from a 1/4-1/2 lemon)
• 1/2 Tablespoon fresh chopped dill
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon of smoked paprika

Instructions

• In a mixing bowl add all the ingredients for the horseradish sauce in a mixing bowl
• Mix the horseradish sauce thoroughly and place in the refrigerator till the end of the cook
• Season your steak on both sides with steak seasoning
• Let the steak sit seasoned for 30 minutes
• Set your smoker or oven on 225 degrees(107°C)
•  Smoke your tomahawk Steak till it reaches an internal temp of 110 degrees(43°C)
• Heat up your grill or cast iron skillet on high heat

• Sear off your steak on both sides till you reach an internal temp of 135 degrees (57°C)
• Let the steak rest for 25 minutes
• Slice off the bone and cut slices to your desired thickness
• Top off or dip in horseradish sauce!

Notes

Reverse searing a tomahawk steak is a popular technique that offers several benefits:

1. Even Cooking: Slow-cooking the steak first at a lower temperature ensures the meat cooks evenly from edge to center, avoiding an overcooked exterior while achieving a perfectly cooked interior.
2. Better Flavor: By searing the steak at the end, after it has cooked through, you can develop a deeper, more flavorful crust without burning or overcooking the meat.
3. Juicier Steak: The low-and-slow initial cook helps retain more juices in the steak. Once it's seared at the end, the quick burst of high heat locks in those juices.
4. Temperature Control: With the reverse sear method, it’s easier to hit your desired internal temperature (medium-rare, medium, etc.) since the steak spends more time in the “target” temperature range before the searing.

Other Notes

• Assembling your horseradish sauce the night before will ensure all the flavors meld together even more!
• Seasoning your steak 30-60 minutes before will give your a better seasoned steak
• You can replace the seasonings with a salt, pepper, & garlic seasoning

Nutrition Information:

Serving Size: 4
Amount Per Serving: Calories: 223Total Fat: 11gSaturated Fat: 5.1gCholesterol: 48mgFiber: 7gSugar: 1.0gProtein: 18.2g