Reverse sear is the secret to a perfect Tomahawk Steak. Slow cook this beefy beauty to medium-rare, then char the outside with a hard sear. The result is a jaw-dropping steak with a blushing pink center and intense browned crust. Sliced to reveal its showcase-worthy size and flavor, and enjoy every richly marbled bite. Let’s dive in!
Table of Contents
What Is Reverse Sear?
Reverse means swapping the sequence of searing and slow cooking. Reverse sear is first slowly cook the steak in the oven and then sear over high heat in the skillet. It creates an evenly cooked thick steak and a memorable dining experience.
What Is Tomahawk Steak?
The Tomahawk Steak earns its formidable name from its large size and distinctive rib bone handle. This thick, bone-in ribeye steak contains a long rib bone, yielding an eye-catching cut resembling a hatchet.
Its generous marbling and rib primal origin result in a rich, flavorful steak. During cooking, the marbling melts, infusing the meat with juiciness and savory flavor. Whether reverse-seared or grilled, the Tomahawk’s impressive proportions and melt-in-your-mouth tenderness create an unforgettable steak experience.
► Read More: 5 Best Marbled Steak Cuts Ranked & How to Cook
► Read More: 5 Most Tender Steak Cuts Ranked and How to Cook
Why Reverse Sear Tomahawk Steak?
Because Tomahawk is really large and thick, it’s difficult to sear it with a desired doneness as well as a nice browned crust. An overcooked exterior with an undercooked interior is a common tragedy for thick steak cuts. But luckily there is another method than the traditional way: reverse sear.
Temperature for Reverse Searing Tomahawk Steak
To reverse sear, there are two stages in which you have to use a meat thermometer to monitor the internal temperature of the Tomahawk Steak. First is slow cooking in an oven, and searing in a skillet. Below are the temperature table for different doneness:
| 1. Slow cooking in an oven | 2. Searing in a skillet | |
| Rare | 110-120°F | 120-130°F |
| Medium-rare | 120-130°F | 125-135°F |
| Medium | 125-135°F | 135-145°F |
| Medium-wel | 135-145°F | 145-155°F |
Recipe
Reverse Sear Tomahawk Steak In an Oven
Equipment
- Oven
- Wire rack
- Baking sheet
- Meat Thermometer
- Aluminum Foil
- Cast iron skillet
Ingredients
- 1.5 lbs Tomahawk steak
- As required Salt
- As required Pepper
- 1-2 tbsp Oil
Step-by-step Guide
- Bring the steak to room temperature, it takes around 1-2 hours.
- Season the steak generously on all sides with salt and pepper. You can also use your favorite steak rub.
- Preheat the oven to 200-250°F.
- Place the steak on a wire rack over a baking sheet. Bake until the center reaches the desired temperature. It takes about 30-45 minutes depending on the thickness of the steak. Use a meat thermometer to track the internal temperature (refer to the above temp table).
- Remove the steak from the oven. Loosely cover it in aluminum foil and rest for 10 minutes.
- Heat 1-2 tablespoons of oil in a cast iron skillet over high heat.
- Add the steak to the skillet and sear without moving until browned, about 1-2 minutes. Flip and sear the other side until browned, another 1-2 minutes. Use a meat thermometer to track the internal temperature (refer to the above temp table).
- Let the steak rest for 10-15 minutes before slicing and serving.
Cooking Tips
- Remember to bring the steak to room temperature before cooking. This allows for even cooking. If you aren’t at home 2 hours before cooking, transfer the steak to the fridge the night before.
- Get ready to remove the steak from the skillet when the internal temperature reaches the desired temp range (i.e. 125°F for medium-rare). This can avoid overcooking as the temp will continue to rise due to residual heat.
- It’s important to let the steak rest so that the heat and juices can be redistributed internally. If you slice your steak right after cooking, the juices will be lost.
- We recommend medium-rare for Tomahawk. But it’s totally a personal preference.
Nutrition Facts of Tomahawk Steak
Here is the total nutrients chart of Tomahawk Steak (1.5 lbs):
| Calories | 1904 kcal |
| Protein | 130 g |
| Fats | 149.6 g |
| Carbohydrates | 0 g |
Summary
For the ultimate steakhouse showstopper, slow-cook a massive Tomahawk Steak until medium-rare, then blister the outside with a screaming-hot sear. The dramatic result: slice after slice of rosy, tender meat with a deeply browned, flavorful crust sure to wow guests. Be ready for the next gathering with this gigantic surprise!
► More Recipe: How to Grill A Matchless Tomahawk Steak? | Easy Grilled Recipe
► More Recipe: Perfect Slow Cooker Steak | Super Easy Recipe
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