Easy instructions on how to cook a tomahawk steak in the oven.

The first time I sliced into a perfectly cooked tomahawk steak, I knew I’d discovered something extraordinary. It’s not just a meal; it’s a memorable experience. Cooking a tomahawk steak in the oven might seem tough, but with the right techniques, you can make it like a restaurant in your kitchen.

The tomahawk steak is more than just meat. It’s a piece of culinary art with amazing flavor and looks. Weighing 2-3 pounds, it has a long bone that looks like a tomahawk axe. This makes for an unforgettable dining experience.

Learning to cook a tomahawk steak in the oven is simpler than you think. This recipe will show you how to get that perfect crispy outside and juicy inside. It will impress even the pickiest steak lovers.

Understanding the Tomahawk Steak

The tomahawk steak is the top choice for those who love bone-in ribeye oven cooking. It offers a memorable dining experience. This cut is a true masterpiece, with its stunning look and delicious taste.

Seeing a tomahawk steak is like starting an amazing culinary journey. It’s named after its long bone that looks like a Native American tomahawk axe. This makes it a favorite among both home cooks and professional chefs.

What Makes a Tomahawk Steak Special

What makes a tomahawk steak stand out is its unique features:

• It has great marbling for a rich flavor
• The long bone adds to its impressive look
• It’s thick meat is perfect for oven cooking
• It’s made from premium beef that’s tender

Choosing the Right Cut

Choosing a top-quality tomahawk steak is important. Here’s what to look for:

1. It should have a deep red color and good marbling
2. The muscle should be thick and even
3. It should have fat inside the meat

Ideal Thickness and Weight

The best tomahawk steak weighs between 32 to 48 ounces and is about 2 inches thick. This size ensures it’s juicy and full of flavor.

When you’re shopping, choose steaks from trusted butchers or high-end meat markets. This way, you get the best quality and taste for your meal.

Essential Equipment and Ingredients

To make a perfect tomahawk steak, you need the right tools and ingredients. Having them ready is key to success.

Essential Cooking Equipment

• Wire rack for even air circulation
• Baking sheet to catch drippings
• Meat thermometer for precise temperature control
• Cast iron skillet for searing
• Sharp kitchen tongs
• Aluminum foil for resting

A meat thermometer is vital for the right doneness. It prevents overcooking or undercooking your steak.

Key Ingredients

• Premium tomahawk steak (preferably USDA Prime or Wagyu)
• Kosher salt
• Freshly ground black pepper
• High smoke point neutral oil (like avocado or grapeseed)
• Unsalted butter
• Fresh herbs (optional, for garnish)

Choose a well-marbled tomahawk steak for tenderness and flavor. Its rich red color is a sign of quality.

Pro Tips for Equipment Selection

1. Invest in a reliable digital meat thermometer
2. Choose a heavy-duty cast iron skillet
3. Use high-quality kosher salt for seasoning

Good equipment and ingredients are essential for a great tomahawk steak. Prepare everything before cooking for the best results.

Preparing Your Tomahawk for Cooking

Cooking a perfect tomahawk steak in the oven begins long before you start cooking. Getting it right is key to a top-notch dish at home. The right steps can elevate your steak from good to amazing.

Proper Thawing Methods

Thawing is the first important step when cooking a tomahawk steak in the oven. Avoid using hot water or leaving it at room temperature for too long. The best way is to:

• Put the frozen steak in the fridge
• Let it thaw for 24-48 hours
• Keep it in its original packaging
• Place it on a plate to catch drips

Room Temperature Preparation

Bringing your tomahawk steak to room temperature is key for even cooking. Take it out of the fridge 45-60 minutes before cooking. This ensures it cooks evenly and avoids a cold center.

Seasoning Techniques

Seasoning is an art when cooking a tomahawk steak in the oven. Here are some pro tips:

1. Pat the steak dry with paper towels
2. Use coarse kosher salt and fresh black pepper
3. Season it just before cooking
4. Let the seasoning stick to the meat

Seasoning Step	Recommended Technique
Drying	Use clean paper towels to remove surface moisture
Salt Application	Sprinkle coarse salt evenly, about 1/2 teaspoon per side
Pepper Application	Grind fresh black pepper to taste
Resting	Let seasoned steak sit for 10-15 minutes before cooking

By following these steps, you’ll be ready for a perfectly cooked tomahawk steak. It will surely impress any meat lover.

How to Cook a Tomahawk Steak in the Oven

Cooking a tomahawk steak in the oven needs care and patience. The reverse sear method is the best way to cook this impressive cut. It makes sure the steak is perfectly cooked all the way through.

To start cooking your oven roasted tomahawk steak, follow these steps:

• Preheat your oven to a low temperature (250°F)
• Place the steak on a wire rack over a baking sheet
• Insert a meat thermometer for precise temperature tracking

The secret to cooking a tomahawk steak in the oven is the slow-cook method. Slow roasting cooks the meat evenly. This way, the outside doesn’t burn while the inside stays juicy.

Doneness Level	Internal Temperature	Approximate Cooking Time
Rare	125°F	20-25 minutes
Medium Rare	135°F	25-30 minutes
Medium	145°F	30-35 minutes

When the steak is about 10-15 degrees below your desired doneness, take it out of the oven. The last step is to sear it at high heat. This will add a delicious crust, making your steak taste like it’s from a restaurant.

Perfect Temperature Settings for Oven Cooking

Mastering the best temperature for tomahawk steak is all about precision. It’s key to turning your thick, juicy cut into a culinary masterpiece. Your goal is to get the perfect doneness while keeping the steak’s rich flavor and tender texture.

Tracking the tomahawk steak internal temperature is key for the perfect doneness. A reliable meat thermometer is your most important kitchen tool in this process.

Temperature Guide for Different Doneness Levels

Knowing the temperature ranges helps you cook your steak just right. Here’s a detailed doneness guide:

• Rare: 125°F (52°C) – Cool red center
• Medium Rare: 135°F (57°C) – Warm red center
• Medium: 145°F (63°C) – Warm pink center
• Medium Well: 150°F (66°C) – Slightly pink center
• Well Done: 160°F (71°C) – Little or no pink

Using a Meat Thermometer Correctly

Professional chefs say to insert the thermometer into the thickest part of the steak. Avoid fat or bone. Always take the steak out of the oven 5°F before your target temperature. It will cook a bit more while resting.

Doneness Level	Oven Temperature	Internal Temperature	Resting Time
Rare	250°F	125°F	5-7 minutes
Medium Rare	275°F	135°F	8-10 minutes
Medium	300°F	145°F	10-12 minutes

Remember, patience is key when cooking a perfect tomahawk steak. Slow and steady temperature control ensures a restaurant-quality result every time.

The Reverse Sear Method

The reverse sear tomahawk oven method is a game-changer for thick-cut steaks. It flips traditional steak cooking, ensuring a perfect inside and a beautiful crust outside.

Start your reverse sear by cooking low and slow. Roast your tomahawk steak in the oven at about 250°F (120°C). This method prevents overcooked outer layers by distributing heat evenly.

• Precise temperature control
• Consistent internal doneness
• Enhanced meat texture
• Improved flavor development

While reverse searing, watch the steak’s internal temperature closely. Aim to get it 10-15 degrees below your final temperature. This prepares it for a perfect finish.

Steak Doneness	Internal Temp	Reverse Sear Approach
Rare	125°F	Pull at 115°F
Medium Rare	135°F	Pull at 125°F
Medium	145°F	Pull at 135°F

The last step is a high-heat sear. This step creates a golden-brown crust that seals in juices and flavors. Use a cast-iron skillet for that restaurant-quality crust.

Creating the Perfect Crust

To make your tomahawk steak truly special, you need to master the crust. The cast iron tomahawk steak finish is key. It turns your steak into a masterpiece, just like in a restaurant.

Getting a great crust takes skill and precision. The right steps can make your steak a hit with food lovers everywhere.

Cast Iron Finishing Techniques

Cast iron skillets are the best for a perfect steak crust. Here’s why they’re ideal for your tomahawk steak:

• They keep heat well
• Make the outside golden and even
• Bring out deep, rich flavors

Butter Basting Tips

Butter basting is a game-changer. It adds flavor and makes the crust irresistible. Here’s how to do it right:

1. Heat your cast iron skillet until it’s very hot
2. Put in a big piece of butter
3. Keep tilting the pan and spooning butter over the steak
4. Add fresh herbs like thyme or rosemary for extra taste

For a perfect cast iron tomahawk steak, be patient and precise. With the right heat and method, you’ll get a steak that’s crispy outside and juicy inside. It will be as good as any steakhouse.

Resting and Serving Your Tomahawk

After cooking your tomahawk steak in the oven, the next step is to let it rest. This step is key to turning a good steak into a memorable meal.

When you cook a tomahawk steak, the heat pushes juices to the center. Resting lets these juices spread evenly, making each bite tender and full of flavor. You should let your tomahawk rest for 10-15 minutes after taking it out of the oven.

• Remove the steak from the oven
• Place on a cutting board or warm platter
• Tent loosely with aluminum foil
• Let rest for 10-15 minutes

The resting time is important when figuring out how long to cook a tomahawk in the oven. It lets the meat cook a bit more while staying juicy.

To keep your tomahawk warm while it rests, cover it with foil. But don’t wrap it too tight. This can make the crispy outside steam and lose its crispiness. Your patience will pay off with a juicy and flavorful steak that will wow everyone.

Complementary Sauces and Seasonings

Perfecting your tomahawk steak goes beyond cooking. The right sauce and seasoning can make a big difference. They bring out the meat’s rich flavors.

Choosing the right sauce is key. You want to enhance the steak’s taste, not hide it. It’s all about balance.

Classic Steak Sauce Recipes

• Béarnaise Sauce: A traditional French sauce with tarragon and shallots
• Peppercorn Sauce: Creamy and bold, packed with cracked black pepper
• Red Wine Reduction: Elegant and intense flavor profile

Herb and Butter Combinations

Cowboy Butter is a great match for your tomahawk steak. It’s a mix of:

• Softened butter
• Roasted garlic
• Fresh thyme
• Chopped parsley
• Lemon zest

When cooking your tomahawk steak, keep it simple. Try these sauces and see what you like best. You’ll find the perfect match for your steak’s bold taste.

Common Cooking Mistakes to Avoid

Learning to cook a tomahawk steak in the oven can be tricky. Many home cooks make mistakes that ruin the meat’s flavor and texture. These errors can be simple but costly.

Here are some common mistakes to watch out for:

• Skipping Room Temperature Preparation: Cold meat cooks unevenly. Take your steak out of the fridge 30-45 minutes before cooking for even heat.
• Incorrect Seasoning: Too much salt or not enough can mess up the flavor. Use kosher salt carefully to let the steak’s quality stand out.
• Neglecting Meat Thermometer: Guessing the doneness can lead to overcooked or undercooked steaks. A good meat thermometer is essential for perfect results.

More mistakes to avoid include:

1. Trying to get a crisp crust with wet meat
2. Cooking at uneven oven temperatures
3. Cutting into the steak right after cooking

Professional chefs stress the importance of patience when cooking a tomahawk steak. Let it rest for 10-15 minutes after cooking. This allows the juices to spread evenly, making the steak juicy and tender. It’s a simple step that will impress anyone who loves steak.

Recommended Side Dishes

Choosing the right side dishes can make your tomahawk steak oven recipe special. Look for sides that match the steak’s bold flavor. They should also add variety in taste and texture.

Here are some top side dish picks that go great with your tomahawk steak:

• Crispy Potato Options:
  • Truffle parmesan fries
  • Creamy potato gratin
  • Garlic mashed potatoes
• Vegetable Sides:
  • Roasted asparagus with lemon zest
  • Garlicky green beans
  • Wilted spinach with pine nuts
• Unique Accompaniments:
  • Cauliflower cheese
  • Fresh garden salad with French dressing
  • Grilled vegetable medley

When cooking your tomahawk steak, think about mixing flavors and textures. A fresh salad or roasted veggies can balance the steak’s richness. This makes your meal more interesting and fulfilling.

Pro tip: Make sure to have a starchy side and a veggie on your plate. This way, your meal will be complete and match your perfectly cooked tomahawk steak.

Conclusion

Learning to cook a tomahawk steak in the oven is a fun journey. It turns your kitchen into a fancy steakhouse. The reverse sear method is the best way to get a top-notch steak.

With the right prep, temperature control, and cooking method, you can make a steak as good as a pro’s. This method ensures your steak is juicy and flavorful.

Success in cooking a tomahawk steak comes from knowing the right techniques. Choosing the right cut and controlling oven temperatures are key. Each step is important for a great meal.

It takes patience, focus, and a desire to try new things to bring out the steak’s flavors. This process is not just about cooking; it’s about improving your cooking skills.

Cooking a tomahawk steak in the oven is a chance to grow as a cook. Whether you’re experienced or new, you’ll learn to make amazing steaks. These skills will impress everyone at your table.

Don’t be afraid to keep trying until you get it just right. Each steak is different, and the fun is in finding your own way. With time, you’ll be able to make steaks as good as those in restaurants, making every dinner special.

FAQ

What is a tomahawk steak?

A tomahawk steak is a cut of beef that looks like a Native American tomahawk axe. It’s thick, with a long bone left in. This makes it look amazing and taste incredible.

How long should I cook a tomahawk steak in the oven?

The cooking time depends on the steak’s thickness and how rare you like it. Start by roasting it at 275°F for 45-60 minutes. Then, sear it at high heat for 2-3 minutes on each side.

What’s the best internal temperature for a medium-rare tomahawk steak?

For a medium-rare, aim for 130-135°F. Take the steak out of the oven 10-15 degrees before your target. It will cook a bit more while resting and searing.

Do I need special equipment to cook a tomahawk steak in the oven?

You don’t need a lot of equipment, but a few things are helpful. A wire rack, meat thermometer, cast iron skillet, and oven-safe baking sheet are key. They help with even cooking and a great sear.

How long should I let the steak rest after cooking?

Let the steak rest for 10-15 minutes. This lets the juices spread out, making it tender and flavorful. Cover it loosely with foil to keep it warm.

Can I cook a frozen tomahawk steak?

No, it’s best to thaw it first. Thaw it in the fridge for 24-48 hours. If you’re in a hurry, thaw it in cold water, changing the water every 30 minutes. Thawing properly ensures even cooking and better texture.

What’s the reverse sear method?

The reverse sear method involves roasting the steak at a low temperature first. Then, sear it at high heat in a skillet. This method cooks the inside evenly and crisps the outside, perfect for thick cuts.

How do I season a tomahawk steak?

Season it with kosher salt and black pepper. Sprinkle the seasoning 45-60 minutes before cooking. This enhances the flavor. You can also add herbs like rosemary or thyme for extra taste.

What are some good side dishes for a tomahawk steak?

Try roasted garlic mashed potatoes, grilled asparagus, or roasted Brussels sprouts. A crisp Caesar salad is also great. Choose sides that complement the steak’s rich flavor without overpowering it.

How can I tell if my steak is cooked to the right doneness?

Always use a meat thermometer for the best results. For medium-rare, aim for 130-135°F. While color and firmness can help, a thermometer is the most reliable way to check doneness.