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.

Course Main Course

Cuisine American

Keyword How To Reverse Sear A Tomahawk Steak In The Oven

Prep Time 1

Cook Time 1

Resting Time 15

Servings Servings

Calories 121kcal

Author Bon Appeteach

Equipment

Meat Thermometer

Ingredients

1 2-3 lb Tomahawk Steak
2 tbsp Olive Oil
1 tbsp Kosher Salt
2 tsp Black Pepper
1 tsp Garlic Powder
1 tsp Paprika
2 sprigs Rosemary
3 cloves Garlic
2 tbsp Butter

Instructions

Preparation

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

Slow Roast in the Oven

Preheat your oven to 250°F.
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.
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.
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

Heat a cast iron skillet over high heat until smoking hot. You can add a little canola oil or a little beef tallow to the pan.
Place the steak down and press it firmly into the pan to sear for 90 seconds, flip and repeat.
Add butter, smashed garlic cloves, and rosemary or thyme to the pan. Sear the steak for another additional 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.
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!

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