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
