Getting a perfect steak can feel tricky, especially with a huge cut like a tomahawk. This guide will show you exactly how to reverse sear a tomahawk steak in the oven for a flawless result every time. The reverse sear method is the best way to cook a thick steak. It uses low heat in the oven first, then a very hot sear at the end. This gives you a steak that’s evenly cooked from edge to edge with a stunning crust.
You won’t need any special equipment, just an oven, a skillet, and a good meat thermometer. The process requires some patience, but the steps are simple. Let’s get started on cooking your best steak yet.
How To Reverse Sear A Tomahawk Steak In The Oven
This technique breaks down into three main phases: preparation, slow cooking, and the final sear. Following each step carefully is the key to success.
Why the Reverse Sear Works for Tomahawks
A tomahawk steak is a ribeye with a long bone left attached. It’s usually at least 2 inches thick. Cooking such a thick cut on high heat alone leads to a burnt outside and a raw inside.
The reverse sear solves this. By starting in a low oven, the steak’s interior comes up to your desired temperature very gently. Because the oven is dry, the steak’s surface also dries out. A dry surface is essential for a good sear. When you finally put it in the hot pan, you get a crisp, brown crust in minutes without overcooking the center.
What You’ll Need
- 1 tomahawk steak (at least 2 inches thick)
- Coarse kosher salt and freshly ground black pepper
- High-heat cooking oil (avocado, grapeseed, or refined coconut oil)
- Butter, fresh herbs (like thyme or rosemary), and garlic cloves (optional, for basting)
- A wire rack and a baking sheet
- A heavy oven-safe skillet (cast iron or carbon steel is perfect)
- A reliable instant-read meat thermometer
- Tongs
- Aluminum foil (for resting)
Step 1: Preparing Your Steak
Start by taking the steak out of the refrigerator. You need to let it sit on the counter for about 1 to 2 hours. This brings it closer to room temperature. A cold steak will cook unevenly in the oven.
Pat the steak completely dry with paper towels. Moisture is the enemy of browning. Be through here, getting all sides and the bone.
Season the steak generously on all sides with kosher salt and pepper. Don’t be shy. The thick cut can handle it. The salt will also help draw out some moisture, further drying the surface for a better sear later.
Should You Season Overnight?
For an even better result, you can salt the steak up to 24 hours in advance. Place it on a wire rack over a baking sheet in the fridge. This “dry brine” seasons the meat deeply and dries the surface even more. If you have the time, its worth it.
Step 2: The Low and Slow Oven Phase
Preheat your oven to a low temperature, between 225°F and 275°F (107°C to 135°C). 250°F (121°C) is a great middle ground.
Place the seasoned steak on a wire rack set over a baking sheet. The rack allows hot air to circulate all around the steak for even cooking.
Insert your meat thermometer into the thickest part of the steak, avoiding the bone. Place the steak in the preheated oven.
Now, you wait. This is the slow part. For a 2-inch tomahawk, this can take 45 minutes to over an hour. The exact time isn’t important. The internal temperature is everything.
- For Rare: Remove the steak from the oven when the thermometer reads 95-100°F (35-38°C).
- For Medium-Rare: Remove at 105-110°F (40-43°C).
- For Medium: Remove at 115-120°F (46-49°C).
The steak will look gray and unappealing at this stage. That’s perfectly normal. The magic happens next.
Once it hits your target temperature, take it out and let it rest on the rack for about 10 minutes. This lets the juices redistribute. Meanwhile, get ready for the sear.
Step 3: The Blazing Hot Searing Phase
About 5 minutes before the steak is done resting, preheat your heavy skillet. Place it over high heat on the stove. Let it get very hot. You should see wisps of smoke.
Add a small amount of high-heat oil to the skillet and swirl it around. Immediately place the steak in the center of the pan. You should hear a loud, aggressive sizzle.
Sear the steak for 60-90 seconds per side, including the edges. Use your tongs to hold it upright to render the fat cap. Don’t move it around; let it develop a crust.
The Optional Butter Baste
In the last minute of searing, you can add flavor. Reduce the heat to medium. Add a few tablespoons of butter, a couple of garlic cloves (smashed), and a few sprigs of herbs to the pan.
As the butter melts, tilt the pan and use a spoon to continuously pour the foaming butter over the steak. This adds incredible flavor and helps the crust become even more golden. Be careful, as the butter can burn quickly.
Step 4: The Final Rest
Once seared, transfer the steak to a clean cutting board or plate. Loosely tent it with aluminum foil. Let it rest for a full 10 minutes.
This final rest is non-negotiable. It allows the internal temperature to rise a few more degrees (carryover cooking) and lets the juices settle. If you cut into it now, all the flavorful juices will run out onto the board.
After resting, slice the meat off the bone, then cut against the grain into thick strips. Serve immediately.
Pro Tips for the Best Results
- Invest in a good thermometer. It’s the only way to guarantee perfect doneness.
- Make sure your kitchen is well-ventilated. The high-heat sear will create smoke.
- Let the skillet re-heat for a minute between flips if you’re cooking on a weaker stovetop.
- For extra flavor, add a light sprinkle of flaky sea salt over the sliced steak before serving.
Common Mistakes to Avoid
- Skipping the Dry Step: Not patting the steak dry leads to steam, not sear.
- Oven Too Hot: If your oven is above 275°F, you risk starting to cook the outer layer too fast, defeating the purpose.
- Pan Not Hot Enough: A lukewarm pan will not create a proper crust. Wait for the smoke.
- Cutting Too Soon: Resting is part of the cooking process. Be patient.
Serving Your Tomahawk Steak
A perfectly cooked tomahawk is a centerpiece. Serve it whole on a large board for a dramatic presentation. Simple sides work best to complement the rich beef flavor.
- Classic baked potato or creamy mashed potatoes.
- A crisp, green salad with a tangy vinaigrette.
- Roasted asparagus or garlicky sautéed mushrooms.
- A simple compound butter melting on top.
FAQ Section
What temperature should a tomahawk steak be?
For medium-rare, the final internal temperature after resting should be 130-135°F (54-57°C). Remember, you take it out of the oven at a lower temp (around 105-110°F) because it will rise during the sear and rest.
How long does it take to cook a tomahawk steak in the oven?
The oven phase for a 2-inch steak at 250°F typically takes 45-75 minutes. The sear takes only 3-4 minutes. Always rely on temperature, not time, for accuracy.
Can I reverse sear a frozen tomahawk steak?
It’s not recommended. The exterior will dry out and overcook before the interior thaws in the low oven. Always thaw your steak completely in the fridge first for the best results.
Do you have to reverse sear a tomahawk?
While you can grill or pan-sear it traditionally, the reverse sear is the most reliable method for a thick cut. It gives you the most control over the doneness from edge to edge, which is why its so highly recommended.
What’s the difference between a tomahawk and a regular ribeye?
A tomahawk is a ribeye with the rib bone left intact and frenched (cleaned). The bone doesn’t change the flavor dramatically, but it affects cooking time because it’s such a large, thick cut. The bone can also act as a slight insulator.
How many people does one tomahawk steak serve?
A tomahawk is a sharing steak. One 2- to 3-pound tomahawk can comfortably serve two to three adults, especially when paired with hearty sides.
Troubleshooting Your Cook
Steak is overcooked: You likely took it out of the oven at too high a temperature, or the sear took too long. Next time, pull it from the oven 5-10 degrees earlier.
No good crust formed: Your pan wasn’t hot enough, the steak wasn’t dry, or you moved it too much in the pan. Ensure you pat it dry and let the skillet preheat fully.
Gray band around the edge: This means your searing pan was too crowded or not hot enough, causing the steak to steam instead of sear. Sear in batches if needed, and always preheat properly.
The reverse sear method takes the guesswork out of cooking an impressive tomahawk steak. By focusing on temperature and following these steps, you can achieve a restaurant-quality result at home. The combination of a juicy, evenly pink interior and a savory, crispy crust is what makes this technique so good. Remember the key points: dry the steak, go low and slow in the oven, and finish with a fearless sear in a blazing hot pan. With a little practice, this will become your go-to method for any thick cut of beef.