Learning how to cook a tomahawk ribeye in the oven is simpler than you might think. A tomahawk ribeye, with its impressive bone, makes a spectacular centerpiece when roasted in the oven. This guide will walk you through the entire process, from selecting the right steak to achieving a perfect, restaurant-quality finish at home.
How To Cook A Tomahawk Ribeye In The Oven
This method, often called the reverse sear, is the best way to cook a large, thick cut like a tomahawk. It involves slow-roasting the steak at a low temperature first, then finishing it with a high-heat sear. This ensures even cooking from edge to edge and a beautiful crust.
What You Will Need
Before you begin, gather your tools and ingredients. Having everything ready makes the process smooth and stress-free.
- A tomahawk ribeye steak (1.5 to 2.5 inches thick, 2 to 3 pounds)
- Coarse kosher salt and freshly ground black pepper
- High-smoke-point oil (like avocado, canola, or grapeseed oil)
- Fresh herbs like rosemary and thyme (optional)
- Garlic cloves (optional)
- Butter (optional, for basting)
- A reliable meat thermometer (this is essential)
- A heavy oven-safe skillet (cast iron is perfect)
- A wire rack and a rimmed baking sheet
- Tongs and a sharp knife for serving
Preparing Your Tomahawk Steak
Proper preparation is the foundation of a great steak. Start by taking the steak out of the refrigerator at least one hour before cooking. This allows it to come to room temperature, which promotes even cooking.
Pat the steak completely dry with paper towels. Moisture on the surface is the enemy of a good sear. Generously season all sides, including the edges and the bone, with coarse salt and pepper. Don’t be shy with the seasoning; a large steak can handle it. Let it sit with the seasoning while the oven preheats.
Step-By-Step Cooking Instructions
Follow these steps carefully for a perfectly cooked tomahawk ribeye every single time.
Step 1: Preheat The Oven
Set your oven to a low temperature, between 250°F and 275°F (120°C to 135°C). The low heat is key for gently bringing the steak up to your desired doneness without overcooking the outer layers.
Step 2: The Low-Temperature Roast
Place a wire rack inside a rimmed baking sheet. This elevates the steak and allows hot air to circulate all around it. Put the seasoned tomahawk on the rack and insert your meat thermometer probe into the thickest part of the steak, avoiding the bone.
Place the baking sheet in the preheated oven. Roast until the internal temperature is about 10-15°F below your final target. This is crucial. For example, for a medium-rare finish (130-135°F), remove the steak from the oven when the thermometer reads 115-120°F. This process can take 45 minutes to over an hour, depending on the steak’s size and your oven.
Step 3: Rest The Steak
Once the steak hits that target temperature, take it out of the oven and transfer it to a clean plate or cutting board. Let it rest for at least 15 to 20 minutes. This allows the juices to redistribute throughout the meat. Don’t skip this step; it makes the steak more tender and juicy.
Step 4: The High-Heat Searing
While the steak rests, increase your oven temperature to its highest setting, typically 450-500°F (230-260°C). Place your cast iron or heavy oven-safe skillet inside to heat up for at least 10 minutes. You want the skillet screaming hot.
Carefully remove the hot skillet from the oven using oven mitts and place it on a stovetop burner set to high. Add a small amount of high-smoke-point oil to the skillet. Using tongs, gently place the rested tomahawk steak in the center of the hot skillet. It should sizzle immediately.
Sear for 60 to 90 seconds per side, including the fatty edge, to develop a deep, flavorful crust. In the last minute, you can add butter, garlic, and herbs to the skillet and baste the steak continuously for extra flavor.
Step 5: Final Rest And Serve
Transfer the seared steak to a clean cutting board. Let it rest for another 5 to 10 minutes before carving. This final rest ensures all those wonderful juices stay in the meat. Slice the meat off the bone, then cut it against the grain into thick strips. Serve immediately.
Internal Temperature Guide
Using a thermometer is the only reliable way to achieve perfect doneness. Here are the key temperatures to know.
- Rare: 120-125°F (49-52°C) – Cool red center
- Medium-Rare: 130-135°F (54-57°C) – Warm red center (recommended for tomahawk)
- Medium: 140-145°F (60-63°C) – Warm pink center
- Medium-Well: 150-155°F (65-68°C) – Slightly pink center
- Well Done: 160°F+ (71°C+) – Little to no pink
Remember to account for carryover cooking; the steak’s temperature will rise 5-10°F after you remove it from the oven during the first rest.
Tips For The Best Results
A few extra considerations can take your tomahawk from good to exceptional.
- Dry Brine: For even better flavor and texture, season the steak with salt up to 24 hours in advance and leave it uncovered on a rack in the fridge. This draws out moisture, which is then reabsorbed, seasoning the meat deeply and improving the crust.
- Bone-In Flavor: The long bone isn’t just for show. It acts as a insulator, slowing the cooking of the meat closest to it, and adds a rich, savory flavor to the surrounding meat.
- Don’t Crowd the Pan: When searing, make sure the steak is the only thing in the skillet. Overcrowding creates steam and prevents a proper crust from forming.
- Let the Thermometer Guide You: Cooking times are estimates. The internal temperature is your true guide, so trust it over the clock.
Common Mistakes To Avoid
Steering clear of these errors will guarantee a better outcome.
- Skipping the Rest: Cutting into the steak too soon releases all the flavorful juices onto the cutting board instead of keeping them in the meat.
- Using a Cold Skillet: If the skillet isn’t blazing hot, you won’t get a good sear. Give it plenty of time to preheat in the oven.
- Overhandling the Steak: Once you place the steak in the hot skillet for the sear, let it sit undisturbed to form that crust. Don’t move it around constantly.
- Forgetting to Pat Dry: Any surface moisture will turn to steam first, delaying the browning process and resulting in a gray, less flavorful exterior.
Serving Suggestions
A steak this impressive deserves simple, complementary sides. Consider classic pairings that won’t overpower the main event.
- Creamy mashed potatoes or crispy roasted potatoes
- A fresh, crisp green salad with a tangy vinaigrette
- Grilled or roasted asparagus, green beans, or broccolini
- Sauteed mushrooms or caramelized onions
- A bold red wine, like a Cabernet Sauvignon or Malbec
Frequently Asked Questions
How long does it take to cook a tomahawk steak in the oven?
The total time varies based on thickness and desired doneness. The low-temperature roast typically takes 45-75 minutes, followed by a 20-minute rest and a 3-4 minute sear. Always use a meat thermometer for accuracy.
Should you cook a tomahawk steak from room temperature?
Yes, letting the steak sit out for about an hour before cooking is recommended. This helps it cook more evenly, preventing a cold center and an overcooked exterior.
What is the best temperature to cook a tomahawk ribeye?
For the reverse sear method, roast at 250-275°F until nearly done, then finish with a sear in a 500°F skillet. For internal doneness, 130-135°F (medium-rare) is ideal for this cut to showcase its flavor and tenderness.
Do you cover a tomahawk steak when cooking it in the oven?
No, you should not cover it during the initial low-temperature roast. Covering it would create steam and prevent the surface from drying properly, which is necessary for the final sear. Some people tent it with foil during the first rest to keep it warm.
How do you get a good crust on a tomahawk?
The key is a very dry steak surface and an extremely hot cooking surface. Pat the steak thoroughly dry before seasoning, and ensure your cast iron skillet is preheated in a very hot oven for at least 10 minutes before the sear.