How To Reverse Sear A Tomahawk Steak In The Oven

Reverse searing a tomahawk steak in the oven creates an evenly cooked, juicy interior with a beautifully caramelized crust. By slow-roasting the steak first and finishing it with a sizzling cast iron sear, you get steakhouse-quality flavor and texture right at home.

Why This Recipe Works

Perfect Temperature Control: By starting low and slow in the oven, you have complete control over the internal temperature of your reverse seared tomahawk steak. This method eliminates the guesswork and anxiety of potentially overcooking your precious cut of meat!

No Grill Required: While grilling is traditional, you will learn how to reverse sear a tomahawk steak in the oven. The oven method means you can create a steakhouse-quality meal regardless of weather or whether you have outdoor space.

Packed with Flavor: This reverse seared tomahawk steak recipe is packed with flavor, from a simple combination of seasonings and cooking methods! Once you learn how to reverse sear a tomahawk steak, you will never go back to searing it first. This steak is an amazing show stopper on its own but you can also pair it with my cowboy butter recipe or this incredible caramelized onion and blue cheese steak sauce too.

What Is Reverse Searing?

Reverse searing is exactly what it sounds like! Instead of searing first and then finishing in the oven, you start by cooking the steak at a low temperature in the oven until it reaches your desired internal temperature. Then, you finish with a quick sear in a blazing-hot pan to develop a beautiful crust! This method gives you more control and consistency, and therefore much better results than the traditional sear-first approach.

Supplies Needed

• Oven-safe wire rack
• Rimmed baking sheet
• Instant-read meat thermometer
• Cast iron skillet (12-inch or larger)
• Tongs
• Paper towels
• Cutting board
• Sharp knife

Ingredients

• Tomahawk Steak: Choose a steak that’s at least 2 inches thick for best results. The extended bone adds dramatic presentation and helps with heat distribution!
• Olive Oil: Use some olive oil to help the seasonings stick to the steak!
• Seasoning: To season up the steak, you will need kosher salt, black pepper, garlic powder, and paprika. This is a simple combination that still lends plenty of flavor!
• Rosemary: Fresh rosemary springs will infuse the cooking butter and oils with a bright, herbaceous flavor.
• Garlic: For a deep, savory flavor!
• Butter: Use butter to sear the steak and baste as you sear.

Preparation

1. Bring Steak to Room Temperature: Remove the tomahawk steak from the refrigerator about 45–60 minutes before cooking. This allows for even cooking.
2. Pat Dry: Pat the steak dry with paper towels to remove excess moisture.
3. Season: Rub the steak with olive oil or melted butter, then season generously with kosher salt, black pepper, garlic powder, and smoked paprika if using.

Cooking Instructions

Slow Roast in the Oven

1. Preheat: Preheat your oven to 250°F.
2. Prep Sheet Pan: Place a wire rack over a baking sheet and set the steak on top. This allows air to circulate around the meat for even cooking.
3. Roast: Roast in the oven for 45–60 minutes, or until the internal temperature reaches an internal temperature of 120 F. Use a meat thermometer to check the temperature in the thickest part of the steak.
4. Rest: Remove the steak from the oven and let it rest for 10–15 minutes. This allows the juices to be redistributed before searing, preventing dryness.

Sear in a Cast Iron Skillet

1. Preheat Skillet: Heat a cast iron skillet over high heat until smoking hot. Use a little beef tallow or canola oil for searing.
2. Initial Sear: Place the steak down and press it firmly into the pan to sear for 90 seconds, flip and repeat.
3. Baste with Garlic Herb Butter: Add butter, smashed garlic cloves, and rosemary or thyme to the pan. Sear the steak for another 45–60 seconds per side, basting with the melted butter as it sears. Don’t forget to sear the edges for an extra caramelized crust.
4. Rest & Serve: Let the steak rest for 5 minutes before slicing. Slice from the bone and then into thin strips cut against the grain before serving, and enjoy!

Expert Tips

• Use a reliable meat thermometer and remove the reverse sear tomahawk steak from the oven 10-15°F below your target temperature, as it will continue cooking during the sear.
• Let your cast iron skillet get properly hot before searing! To make this reverse sear method work, the skillet should be smoking hot, which is probably hotter than you are used to preheating it to. This will ensure that gorgeous sear that we are after!
• Don’t skip the resting period after searing. This allows the juices to redistribute throughout the meat. After resting, cut it against the grain into thin strips for the most tender bites!

What To Pair With A Tomahawk Steak

This reverse seared tomahawk steak goes with so many different sides and accompaniments! First, I recommend serving it with red wine compound butter, onion and blue cheese steak sauce, or smoked bone marrow.

As far as side dishes go, serve your steak with duck fat roasted potatoes, crispy muffin tin potatoes, or classic smoked baked potatoes! It would also go great with fresher sides like air fryer bacon wrapped asparagus, a grilled broccoli salad, or a crispy artichoke salad or French onion mac and cheese.

If you have any leftovers, I recommend making some steak crostinis!

More Recipes to Try

• Grilled Hanger Steak Recipe
• Hibachi New York Strip Steak with Fried Rice Squares
• How to Smoke a Tomahawk Steak
• Beef Flanken Ribs
• Garlic Bread with Steak Bruschetta
• Oven Roasted Tri Tip Recipe