How to Reverse Sear a Perfect Tomahawk Steak | Tender, Juicy, & Easy at Home!
This reverse-seared Tomahawk steak brings all the rich, juicy flavor of a steakhouse right into your kitchen. It’s cooked low and slow in the oven, then finished with a hot sear in a stainless steel pan. The result? A perfectly pink center and a golden-brown crust—ideal for thick cuts like this one. You don’t need a grill or fancy equipment—just a bit of patience and the right technique.
What Is a Tomahawk Steak?
A Tomahawk steak is a thick, bone-in ribeye with the long rib bone still attached. Its axe-like shape makes it visually impressive, and the bone adds flavor as it cooks. Because of its size, this steak is often served on special occasions or shared between two to four people. Since it’s so thick, it needs a cooking method that ensures the inside cooks evenly without drying out the outside. That’s exactly why reverse searing works so well.
What Is the Reverse-Sear Method for Tomahawk Steak?
Reverse searing means starting the steak in a low-temperature oven, then finishing it with a quick sear in a hot pan. This method helps the steak cook evenly from edge to center and keeps it juicy throughout. Unlike traditional searing—where the outside cooks first and can lead to overdone edges—reverse searing allows the heat to gradually move through the meat, resulting in a more even doneness with minimal gray bands.
In this recipe, we use a probe thermometer to monitor the internal temperature and pull the steak at 120°F for medium-rare. Once it reaches the right temperature, all it needs is a quick sear to build that flavorful crust. The result? A tender, juicy steak—every time, without the guesswork.
👉 Want to try a variation? Check out our recipe for Tomahawk Steak with Garlic & Herb Butter for another delicious take on this impressive cut.
Quick Summary
This reverse-seared Tomahawk steak gives you steakhouse-quality results at home using just your oven, a stainless steel pan, and a thermometer. It’s juicy, tender, and packed with flavor—perfect for thick steaks like Tomahawk.
Reverse-Seared Tomahawk Steak | Juicy, Crispy, and Perfect Every Time
Equipment
- 1 oven
- 1 Oven-safe meat thermometer (probe style)
- 1 Stainless steel pan
- 1 Wire rack + baking sheet
Ingredients
- 1 Tomahawk steak 2–2.5 inches thick
- Kosher salt
- Freshly ground black pepper
- Neutral oil avocado or canola
- 3 tablespoons unsalted butter
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Large flake sea salt for finishing
Instructions
- Gather Ingredients: Prepare all your ingredients ahead of time to keep the cooking process smooth and stress-free.
- Preheat the Oven: Set your oven to 250°F and allow it to preheat while you season the steak.
- Season the Steak: Pat the steak dry with paper towels. Rub it with a neutral oil, then season generously with kosher salt and freshly ground black pepper—don’t forget to season the edges!
- Insert the Probe Thermometer: Insert an oven-safe meat thermometer into the thickest part of the steak. Place the steak on a wire rack set over a baking sheet to allow for even air circulation.
- Cook Low and Slow: Roast the steak in the oven until it reaches an internal temperature of 120°F for medium-rare (or adjust to your preferred doneness). This step usually takes 50–60 minutes, depending on the thickness of your steak.
- Sear for a Crispy Crust: Heat a stainless steel pan over high heat until very hot. Add a small amount of oil and sear the steak for 90 seconds on each side. Then, hold it with tongs and sear the edges for 30 seconds to render the fat.
- Baste with Butter and Herbs: Add butter, rosemary, and thyme to the hot pan. Tilt the pan and use a spoon to baste the steak with the melted butter and herbs for 20–30 seconds to boost flavor and moisture.
- Rest and Slice: Let the steak rest for 10 minutes before carving. Follow these steps to cut the Tomahawk steak: Step 1: Slice along the bone to remove it.Step 2: If there’s a visible line of fat inside, gently separate the steak into two sections.Step 3: Slice each section against the grain into ½- to 1-inch pieces.Finish with a sprinkle of large flake sea salt before serving.
Notes
- Bring the steak to room temperature before cooking: Letting the steak sit out for 30–60 minutes ensures more even cooking throughout, especially for thick cuts like Tomahawk.
- Use a meat thermometer—don’t guess: Reverse searing is all about precision. A probe thermometer lets you monitor the exact internal temperature so you can pull the steak at just the right moment.
- Pat the steak dry before searing: A dry surface helps the crust form faster and better. Moisture on the surface can steam the steak instead of searing it.
- Choose a high-smoke point oil: Use oils like avocado, grapeseed, or canola that can handle high heat without burning. Avoid olive oil for searing.
- Let it rest before slicing: After cooking, rest the steak for at least 10 minutes. This allows the juices to settle and stay in the meat, not on the cutting board.
- Slice against the grain: Cutting across the muscle fibers shortens them and makes each bite more tender.