Bake It With Love

Classic Recipes, Comfort Food and Amazing Desserts!

  • Home
  • Main Dish
  • Side Dishes
  • Desserts
  • About Angela
    • FAQ
    • Contact Me
    • Work With Me
    • Privacy Policy
  • Recipes
  • Air Fryer Recipes
  • Instant Pot Recipes
  • Crock Pot Recipes
  • Collections
  • Food Info
  • Web Stories
You are here: Home / Recipes / Main Dish / Reverse Sear Tomahawk Steak (in oven)

March 29, 2021 Last Modified: March 29, 2021 By Angela @ BakeItWithLove.com Leave a Comment

Reverse Sear Tomahawk Steak (in oven)

  • Share
  • Tweet
  • Yummly
  • Mix
  • Email
Jump to Recipe - Print Recipe
Reverse sear tomahawk steak pin with text block.
Tall image of reverse sear tomahawk steak with text overlay.
Reverse sear tomahawk steak pin with 2 images.

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 seared tomahawk ribeye steak sliced to serve.

This easy reverse sear method will turn out any thick-cut steak to absolute pink, juicy, tender perfection!

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.

Dry rib rub ready to season the tomahawk steak.

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.

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.

Seasoned tomahawk ribeye ready to dry brine in refrigerator.

  1. Place the steak on a wire cooling rack over a baking sheet.
  2. 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.
  3. 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:

  1. 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.
  2. 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.

Basting the tomahawk steak with butter before searing.

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!!

Tall overhead of the sliced and ready to serbe reverse seared tomahawk ribeye steak.

Large square of the reverse seared tomahawk ribeye steak.
Print Recipe
5 from 1 vote

Reverse Sear Tomahawk Steak (in oven)

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!
Prep Time5 mins
Cook Time1 hr 10 mins
Resting Time15 mins
Total Time1 hr 30 mins
Course: Beef Dishes, Dinner Recipes, Main Course
Cuisine: American
Diet: Gluten Free
Keyword: cowboy ribeye, Reverse Sear Tomahawk Steak (in oven), ribeye steak, tomahawk steak
Servings: 4 servings
Calories: 532kcal
Author: Angela @ BakeItWithLove.com

Ingredients
 

  • 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

Instructions

  • 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). OR
    B ) 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.

Nutrition

Calories: 532kcal | Carbohydrates: 2g | Protein: 46g | Fat: 38g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 1914mg | Potassium: 670mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1074IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 4mg
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
author profile photo
Angela @ BakeItWithLove.com

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!

bakeitwithlove.com

Filed Under: Main Dish, Recipes Tagged With: reverse sear, Reverse Sear Tomahawk Steak (in oven), Roast, thick cut steak

« Charcuterie Board
Smoked Baked Potato »

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe

Get My Recipe Newsletter

Air fryer frozen chicken wings with buffalo sauce coating and a side of ranch and veggies.

Air Fryer Frozen Chicken Wings

large square image of stacked halves of crispy, cheesy Air Fryer Grilled Ham and Cheese sandwiches.

Air Fryer Grilled Ham and Cheese

large square image of crispy air fryer frozen onion rings stacked 8 high with dip on the side.

Air Fryer Frozen Onion Rings

large square overhead image of Air Fryer Chicken Legs.

Air Fryer Chicken Legs

More Great Appetizers!

  • Food That Starts With
  • Oven Temperature Conversions
  • Substitutions

Copyright © 2016-2021 · Bake It With Love

All Rights Reserved. Please use only one photo and include original recipe page link when sharing recipes in recipe round-ups and articles. When sharing recipes, please do not share our original recipe in its entirety.

en English
ar Arabicbn Bengalizh-CN Chinese (Simplified)da Danishnl Dutchen Englishtl Filipinofr Frenchde Germanhi Hindiid Indonesianit Italianja Japanesems Malaymr Marathipt Portuguesepa Punjabiru Russianes Spanishsw Swahilisv Swedishta Tamilte Telugutr Turkishur Urdu