It’s super easy to Reverse Sear Tomahawk Steak (in oven) to absolute perfection in a tasty, tender, and juicy steak 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!
Reverse Sear Tomahawk Steak (in the oven) Recipe
This oven reverse sear is a game-changer! I mean, I already use this method when I’m smoking meats. However, it never dawned on me that I could yield such 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, 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 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.
What You’ll Need
To cook your steak and get truly amazing results, you’ll need a rack to place the beef onto over the baking sheet. You will also need a digital meat thermometer to check your progress and get the timing right.
- Thick Cut Steak – 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 seasoning most any protein: salt, pepper, paprika, garlic powder, onion powder.
How to Reverse Sear a Tomahawk Steak in the Oven
It’s really simple, I promise! Just make sure that everything is fully preheated before cooking your steak.
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 the steak on a wire cooling rack over a baking sheet.
- Work a dry rub containing salt, pepper, paprika, garlic powder, and 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) 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). 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).
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 onto 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 and enjoy!!
Reverse Sear Tomahawk Steak (in oven)
- 1 Tbsp kosher salt
- 1 Tbsp paprika
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2-3 lb tomahawk ribeye steak (or Cowboy Cut Ribeye, or 2" Thick-Cut Steak)
- 2 Tbsp butter
- Pat your steak portion dry, place it on a wire rack over a rimmed baking sheet and apply the combined seasoning liberally to all surfaces.
- Leave the 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 degrees F (107 degrees C) and place the steak in the middle of the center oven rack. Cook until your steak reaches an internal temperature between 110-115 degrees F (43-46 degrees 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). Return the steak to the middle rack once your oven is preheated.
- Your steak is done when the internal temperature reaches 125 degrees F (52 degrees C) for rare, 135 degrees F (57 degrees C) for medium-rare, and 145 degrees F (63 degrees 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.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!