Cook the Perfect Reverse Sear Tomahawk Steak in the Oven

Do you want to enjoy a mouthwatering, tender, and juicy steak that is cooked to perfection? Look no further than the reverse sear tomahawk steak. This method guarantees amazing results, even if you don’t have a pan large enough for this giant cut!

The Buzz Around Reverse Sear

You may have heard about the reverse sear method and wondered what it’s all about. Well, it’s a game-changer. The reverse sear involves slow cooking the steak and then finishing it with a high-heat sear. The result is a tender, juicy steak with a delicious seared crust that will leave you craving more.

Perfect for Thick-Cut Steaks

The reverse sear technique is especially ideal for thick-cut steaks like tomahawk and cowboy-cut ribeyes. It’s also a great way to cook smoked beef or prime rib roasts. In fact, it’s the only way to cook your sous-vide steak if your pressure cooker has that function.

Ingredients You’ll Need

To cook the perfect reverse sear tomahawk steak, you’ll need a few key ingredients. First, you’ll need a rack to place the steak on over a baking sheet. You’ll also need a digital meat thermometer to ensure the steak reaches the desired temperature.

The ingredients for the dry rub include salt, pepper, paprika, garlic powder, and onion powder. These seasonings will enhance the flavor of your steak and give it that perfect crust. Finally, you’ll need butter for basting the steak during the searing process.

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How to Cook the Perfect Reverse Sear Tomahawk Steak

Cooking the reverse sear tomahawk steak is simpler than you might think. Start by seasoning the steak the night before and letting it dry brine in the refrigerator overnight. This step ensures that the flavors penetrate the meat and result in an insanely delicious crust.

The next day, bring the steak to room temperature before cooking. Preheat your oven to 225ºF (107ºC) and place the steak on a baking sheet in the center rack. Cook the steak until the internal temperature reaches 110 – 115ºF (43 – 46ºC).

Once the steak reaches the desired temperature, it’s time to sear it. You can either transfer the steak to a hot skillet or sear it directly on the baking sheet. Baste the steak with melted butter and cook at high heat until the internal temperature reaches your preferred level of doneness.

After cooking, let the steak rest for 15 – 20 minutes to allow the juices to redistribute. Then, slice against the grain and serve!

Serve with Your Favorite Sides

A reverse sear tomahawk steak pairs well with a variety of delicious sides. You can choose a light option like Caesar salad or pan-fried asparagus. If you’re in the mood for something heartier, try cream cheese mashed potatoes or smoked gouda mac & cheese.

Tips for Success

To ensure the best results, remember to bring the steak to room temperature before cooking. Consider making your own DIY steak seasoning to add a personal touch to the flavor. Seasoning the steak the night before allows the flavors to develop fully. And don’t forget to let the steak rest before slicing and serving!

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Storing and Reheating

If you have any leftovers, you can store the tomahawk steak in the refrigerator for up to four days. For longer-term storage, wrap the steak tightly in plastic wrap and freeze it for up to four months. When reheating, use a wire rack on a baking sheet and warm the steak in the oven at 250°F (120°C) until heated through.


The reverse sear tomahawk steak is a culinary masterpiece. By slow cooking and then searing, you can achieve a perfectly cooked steak every time. So why wait for grilling season? Try this method in the oven and experience the deliciousness for yourself!

To learn more about cooking techniques and recipes, visit Hook’d Up Bar and Grill. Happy cooking!