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Guy Fieri’s Reverse Seared Tomahawk Steak

Ingredients

1 Steak
Prep Time 1 hour
Cook Time 15 minutes

Tomahawk Steak
1 each – Tomahawk Steak 42oz
2 tbls – Grapeseed Oil
1 tsp – Sea Salt, course

Dry Rub – combine all ingredients
½ cup – Kosher Salt
1 ½ tbls – Ancho Powder
1 ½ tbls – Paprika
1 tbls – Granulated Garlic
4 tbls – Chili Powder, light
1 each – Zest of a Lime

Salsa Rojo
2 tbls – Vegetable Oil
½ cup – White Onion, ½ inch dice
4 each – Roma Tomato
2 each – Garlic Clove, peeled
1 each – Guajillo Pepper, dried (seeds & stem removed)
1 each – Chipotle Pepper, dried (seeds & stems removed)
1 each – Pasilla Pepper, dried (seeds & stem removed)
1 each – Arbol Chili, dried (seeds & stem removed)
½ tsp – Kosher Salt
¼ tsp – Black Pepper, fresh ground
1/8 tsp – Oregano, dried
1/8 tsp – Cumin, ground
1 ½ cups – Water

Tomatillo-Avocado Salsa
10 each – Tomatillo, fresh, husk removed
1 each – Jalapeno
3 each – Garlic Cloves, peeled
½ cup – Cilantro, chopped
3 each – Avocado, Haas
1 tsp – Kosher Salt

To Serve
6 each – Flour Tortillas, 6” warm
6 each – White Corn Tortillas, 6” warm

Directions

For the steak:
1. Remove the steak from the refrigerator and let it rest at room temperature for 30 minutes. Rest on a wire rack on a baking sheet.
2. Season liberally with the dry rub and insert a meat thermometer.
3. Pre-heat the oven to 225ºF.
4. Place the steak back on the wire rack and place in the oven until it reaches 125ºF internal temperature. This should take about 45 minutes depending on the size of the steak.
5. Remove the steak from the oven once it reaches the desired temperature. Allow the steak to rest.
6. While the steak is resting, pre-heat a cast iron plancha on high heat.
7. Place the grapeseed oil on the plancha and place the steak on the plancha to sear.
8. Sear the steak for 2 ½ minutes on each side. There should be a nice crust on both sides of the steak.
9. Allow the steak to rest for 15 minutes before slicing.

For the Salsa Rojo:
1. In a mixing bowl, mix the onion, tomatoes and garlic with 2 tbls of vegetable oil.
2. Pre-heat the oven to 475ºF and lay the mix on a baking sheet.
3. Roast the mix until the tomatoes begin to char.
4. Heat the rest of the oil on medium heat in a stock pot and add the dried chilis.
5. Sauté the chilis for 2 minutes to coat with oil and toast.
6. Add the roasted tomatoes, onion and garlic mixture to the pot with the dried chilis.
7. Add the remailing ingredients and simmer for 20 minutes.
8. Puree with the immersion blender. Leave a little chucky.

For the Tomatillo-Avocado Salsa:
1. In a sauce pan, add the tomatillos and jalapenos to boiling water. Boil for 10 minutes.
2. Drain and transfer to a mixing bowl with the remaining ingredients. Puree with the immersion blender and season with salt to taste.

To Serve:
1. Using a sharp knife, carve the meat from the bone and slice the steak on a bias and against the grain.
2. Serve with the 2 salsas and warm flour tortillas.
3. Finish the steak by sprinkling with coarse sea salt.

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