A reverse sear tomahawk steak is a tasty, tender, and juicy steak that can be cooked to absolute perfection no matter the thickness. This 2-inch thick tomahawk steak was cooked and seared in the oven with amazing results, no matter the fact that I don't have a single pan that the giant cut would have fit into. Find out what the 'reverse sear' buzz is all about!
You're sure to love serving any steak with some of my tasty steak sauce recipes for a memorable steak dinner.
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Reverse Sear Tomahawk Steak (In Oven)
I mean, I already use this method when I'm smoking meats or making roast beef. However, it never dawned on me that I could yield such an incredibly perfect steak in the oven.
I know I can't be the only one who was drooling over those Flintstone-quality tomahawk steaks. Certainly, I would have to wait for grilling season before I could sink my teeth into one.
But no. Pop them into the oven with a little planning, and voila! The cook is beautiful. Consistently pink and oh-so-tender!
🥩 What Is A Reverse Sear
If you've noticed the buzz around the reverse sear method, you may be wondering what exactly is a reverse sear. And what makes it so special? You may be a die-hard fan of pan-seared steaks or grilled steaks, but I can promise you that the reverse sear will not be a disappointment.
Even if you're leery of cooking a steak in the oven, do give this a try the next time you get your hands on an excellent thick-cut steak portion.
The perfect reverse sear starts with low-and-slow cooking, and then ends with a high-heat sear. The resulting superbly tender steak or roast will have an amazing seared crust that is so delicious and juicy!
The reverse sear is ideal for your thick-cut steaks like tomahawk and cowboy-cut ribeye steaks, but it is also my favorite way to wrap up a smoked beef roast or prime rib roast too.
Plus, with the availability of a sous-vide function on many new pressure cookers, the reverse sear is the only way to cook your sous-vide steak.
🥘 Reverse Sear Tomahawk Steak Ingredients
To cook your steak and get truly amazing results, you'll need a rack to place the beef on over the baking sheet. You will also need a digital meat thermometer to check your progress and get the timing right.
- Thick Cut Steak - 2-3 pounds of steaks that are at least 2 inches in thickness. This can be a tomahawk ribeye, cowboy cut ribeye steak, a thick-cut ribeye, or a roast portion.
- Dry Rib Rub - all of my favorite seasoning components for any steak or beef! These are also my basics for my steak seasoning or seasoning almost any protein: 1 tablespoon of salt, 1 tablespoon of pepper, 1 teaspoon of paprika, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder.
- Butter - 2 tablespoons of butter for basting your steak.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Reverse Sear Tomahawk Steak
It's really simple, I promise. Just make sure that everything is fully preheated before cooking your steak. You'll need your measuring utensils, a skillet, a wire cooling rack, a baking sheet, and a basting brush.
A large 3-pound steak usually makes about 4 servings, depending on how hungry you are.
Dry Brine
My steps for the best-ever reverse sear include seasoning your steak the night before. I was using a 2.5-inch thick tomahawk ribeye steak, so it's important to season the steak aggressively to get that seasoning worked into as much of your cut as possible.
Place a 2-3 pound (907.18 grams) steak on a wire cooling rack over a baking sheet.
Work a dry rub containing 1 tablespoon of salt, 1 teaspoon of pepper, 1 tablespoon of paprika, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder into every surface of your steak, then transfer the uncovered steak to your refrigerator.
Leave the steak to 'dry brine' in the refrigerator overnight.
This is an easy way to make that insanely delicious crusting even better!
Cook the Steak
Before cooking the steak, do bring it out and allow it to come to room temperature for at least one hour and two hours at most. Preheat your oven to 225ºF (107ºC/Gas Mark ¼), then place the baking sheet with the steak in the center of the middle oven rack.
Your cooking time will vary depending on your steak portion. My 3-pound tomahawk steak was cooked for one hour at 225ºF (107ºC/Gas Mark ¼). You will cook your steak until the internal temperature is between 110 - 115ºF (43 - 46ºC).
Sear the Tomahawk Steak
Remove the steak from the oven and finish the steak with one of these two methods:
Transfer the steak to a skillet, cast iron pan, or cast iron griddle that is heated to medium-high heat with a tablespoon of cooking oil. Sear both sides until caramelized and browned, and the internal temperature of the steak reaches 125ºF (52ºC) for rare, 135ºF (57ºC) for medium-rare, and 145ºF (63ºC) for medium.
Leave the steak on the wire rack and baking sheet, then baste both sides with 2 tablespoons of melted butter. While basting, preheat your oven to 500ºF (260ºC/Gas Mark 10).
Return the steak to the center of the middle rack once your oven is preheated. Cook at high heat until the internal temperature of the steak reaches 125ºF (52ºC) for rare, 135ºF (57ºC) for medium-rare, and 145ºF (63ºC) for medium.
Once the steak is cooked to your desired level of doneness, leave the steak on the baking sheet or place it on a cutting board. Cover with a square of aluminum foil that is loosely 'tented' over the steak.
The steak should be allowed to rest for 15 - 20 minutes to keep the juices from running onto your plate rather than staying in the steak! Once rested, slice your tomahawk steak against the grain to serve.
🥗🥘🍲 Best Served With
This gorgeous jumbo ribeye will taste fabulous with any of your favorite steakhouse sides! For something light, you could opt for a Caesar salad or pan-fried asparagus.
If you're looking for some heartier options, try pairing your steak with these addictive cream cheese mashed potatoes or smoked gouda mac & cheese! Take a look at my page on what to serve with ribeye steak for more suggestions. Enjoy!
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💭 Angela's Pro Tips & Recipe Notes
- Always bring your steak to room temperature before cooking.
- Try a DIY steak seasoning. My Blend is a knockout!
- Season the night before (if possible).
- Allow your steak to rest a MINIMUM of 5 minutes but 10 to 20 is optimal.
🥡 Storing & Reheating
Let your Tomahawk steak cool down to room temperature, then slice it or leave it whole, and place it in an airtight container or heavy-duty Ziploc bag. Refrigerate for up to 4 days.
Freezing
Wrap your leftover steak tightly in plastic wrap, then place it into a freezer bag and remove as much air as you can before sealing it. Freeze for up to 4 months and transfer it to the fridge to thaw overnight before reheating.
Reheating
For the best results, put a wire rack on a baking sheet with the steak on top. Reheat it in the oven at 250°F (120°C/Gas Mark ½) for 10 - 20 minutes (depending on how much steak you have) or until warmed through.
Read my complete guide for steak reheating methods to get the best results with your leftover steak portions!
❓ Recipe FAQs
Reverse searing allows for even cooking and a tender, juicy interior while creating a flavorful crust! If you sear this large steak before cooking it, it will hinder the heat from evenly penetrating the meat, and the outside sear won't be as crispy.
The steak seasoning you choose is a completely personal preference. I use a simple blend of salt, pepper, garlic powder, onion powder, and paprika here. You could also keep things classic with just salt & pepper or try my homemade steak seasoning!
Once the steak has rested, you should use a sharp knife to slice it against the grain, perpendicular to the bone. I prefer thinner slices, but the thickness is totally up to you.
🥩😋🍴 More Great Steak Recipes
- Grilled Porterhouse Steak - This premium cut of steak is so tender you can cut it with a fork!
- Pan-Seared Top Sirloin - My method for a perfectly pan-seared top sirloin with a golden brown crust on the outside!
- Baked Ribeye Steak - This juicy baked ribeye is perfect for weeknight family dinners!
- Steak Diane - An impressive seared steak in a rich and creamy cognac sauce!
- Blue Steak - A guide to cooking your steak when you enjoy it super rare!
- Grilled T-Bone Steak - Nothing beats a juicy T-bone steak hot off the grill!
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📖 Recipe Card
Reverse Sear Tomahawk Steak (in oven)
Ingredients
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2-3 lb tomahawk ribeye steak (or Cowboy Cut Ribeye, or 2" Thick-Cut Steak)
- 2 tablespoon butter
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Pat your steak portion dry, then place it on a wire rack over a rimmed baking sheet. Combine the seasoning ingredients including: 1 tablespoon kosher salt, 1 tablespoon paprika, 1 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder.Apply the combined seasoning liberally to all surfaces.
- Leave the 2-3 lb tomahawk ribeye steak uncovered and refrigerate overnight to 'dry brine' if possible, otherwise leave the steak out with seasoning for 1-2 hours to warm to room temperature.
- Preheat the oven to 225°F (107°C/Gas Mark ¼) and place the steak in the middle of the center oven rack. Cook until your steak reaches an internal temperature between 110-115°F (43-46°C).
- Finish the steak with one of these two methods (depending on the size of your steak and available equipment): A ) Transfer the steak to a skillet, cast iron pan, or cast iron griddle that is heated to medium-high heat with a tablespoon of cooking oil. Cook the first side until caramelized, flip the steak and cook the second side. Add butter to the pan and use a spoon to baste the cooking steak with the melted butter in the pan (melt your butter and baste with a pastry brush if you're using a flat cooking surface). ORB ) Leave the steak on the wire rack and baking sheet, then baste both sides with 2 tablespoons of melted butter. While basting, preheat your oven to 500 degrees F (260 degrees C/Gas Mark 10). Return the steak to the middle rack once your oven is preheated.
- Your steak is done when the internal temperature reaches 125°F (52°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.
- Rest your steak for at least 15-20 minutes. Leave the steak on the pan or in your skillet and loosely 'tent' a square of aluminum foil over the steak while resting. When ready to serve, slice away from the bone and cut against the grain.
Dick says
Good instruction and a good result of the meat. Surely for a beginner like me.
Cookie says
This was superb and I followed it to a T! Thank you!
Sylvie says
Première fois que je fais un steak au four, et même un tomahawk, c’est une réussite!!! Un vrai délice, et tellement simple, merci!!!!
"First time I've made a steak in the oven, and even a tomahawk, it's a success!!! A real delight, and so simple, thank you!!!!"
Melissa Forrest says
Can you finish the steak on the bbq? We were planning on using the gas grille for that. Insights?
Angela @ BakeItWithLove.com says
100% yes and it's my favorite way to finish with the sear. Get your grill nice and hot (500F+) and sear on both sides, turning to render and fat around the edges. Enjoy!
Kim says
I finished mine under the broiler in the oven but still didn't get the crust quite right. And I'd bump up medium rare temp 2-degrees. But it was great. Thanks! Served with roasted peppers and zuchinni drizzled with a bit of balsalmic.
Angela @ BakeItWithLove.com says
So glad you enjoyed it Kim!
Robson says
Wooooo! Cooked this tonight. Left the steak in the 'fridge for 48 hours to brine. About an hour at 107° C, then just a few minutes each side to get it up to 52° C. Absolutely delicious, perfectly rare. I wish I could post the photos x.
Annika says
Very simple recipe and the meat turned out just oh so perfect. Thanks a lot, I was really nervous about preparing the super expensive cut of meat 😅
Sylvia says
The method is so simple yet produced a very delicious dish. Will use your recipe again n not fear cooking a thick steak at home!
Carlos says
I love this cooking technique of the reverse sear, was kinda skeptical at first but now I am a believer!
Frank says
I’ve read and watched many articles and videos about reverse searing a rib-eye tomahawk. Medium grade meat from local quick and easy grocer. 2-2 1/2” thick.
I used my Meater and followed your recipe loosely(I didn’t have onion powder, and I seared my steak with a bit more butter and freshly crushed garlic cloves).
It was absolutely wonderful. I’ll use your recipe again.
Lorelei Lenich says
My tomahawk steak weighed close to three pounds & was 4 inches thick. This recipe worked great though it took a total cooking time of over 3 hours. I hope it tastes as good as it looks & smells!
Angela @ BakeItWithLove.com says
This is one of my favorite dinners! Enjoy!!
Heidi N says
I wasn't sure how this would turn out but it's the best reverse sear steak ever, tender and juicy with an amazing crust!