Reverse Sear Tomahawk Steak (in oven)
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!
Servings: 4 servings
Calories: 532kcal
Prep 5 minutes
Cooking 1 hour 10 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
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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)
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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.
Nutrition
Calories: 532kcal (27%) | Carbohydrates: 2g (1%) | Protein: 46g (92%) | Fat: 38g (58%) | Saturated Fat: 18g (113%) | Trans Fat: 1g | Cholesterol: 153mg (51%) | Sodium: 1914mg (83%) | Potassium: 670mg (19%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 1074IU (21%) | Vitamin C: 1mg (1%) | Calcium: 27mg (3%) | Iron: 4mg (22%)
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