Reverse-Seared Tomahawk Steak | Juicy, Crispy, and Perfect Every Time
Craving steakhouse flavor at home? This Reverse-Seared Tomahawk Steak is the ultimate way to cook a thick-cut steak with a tender, pink center and a beautifully crispy brown crust—all done using just your oven and a stainless steel pan.
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.
Nutrition
Calories: 600kcal