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!
2-3lbtomahawk ribeye steak(or Cowboy Cut Ribeye, or 2" Thick-Cut Steak)
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.