Bake Then Reverse Sear a Tomahawk Steak: 3 Easy Steps for Perfection

When it comes to impressing guests or indulging yourself with a steak dinner, the tomahawk steak stands in a league of its own. Its grandeur, flavor, and perfect marbling make it a star on any dining table. But cooking such a majestic cut can feel intimidating—how do you make sure it’s evenly cooked and achieves that restaurant-quality crust? Enter the “bake then reverse sear” method.

In this guide, we’ll walk you through this foolproof technique step by step. By the end, you’ll not only have mastered the art of cooking a tomahawk steak but also wowed anyone lucky enough to enjoy your culinary skills.

Why Bake Then Reverse Sear?

The Science Behind Reverse Searing

Traditional steak cooking methods often leave you with an uneven cook—overdone edges and an undercooked center. Reverse searing flips that process. By baking the steak at a low temperature first, you ensure it cooks evenly throughout. Then, a quick sear in a hot skillet creates the golden-brown crust that steak lovers crave.

This technique also helps lock in juices, so your steak is tender and flavorful with every bite.

Why a Tomahawk Steak?

The tomahawk steak is more than just a meal; it’s a centerpiece. Its bone-in presentation offers a dramatic flair, while its size and marbling make it ideal for this method. The slow baking ensures the interior cooks to your desired doneness without overcooking the exterior—a must for such a thick cut.

What You’ll Need to Bake and Reverse Sear a Tomahawk Steak

Cooking the perfect tomahawk steak doesn’t require fancy gadgets, but having the right tools and ingredients makes all the difference.

Ingredients

Essential Tools

• Meat Thermometer: Precision is key to achieving your preferred doneness.
• Cast-Iron Skillet: The best tool for creating a rich, caramelized crust.
• Baking Tray with Rack: Ensures proper air circulation for even baking.

Step 1: Prepare Your Tomahawk Steak

Before you cook your steak, a little preparation goes a long way in ensuring a flavorful result.

Season Generously

Start by patting the steak dry with paper towels. This removes excess moisture, allowing the seasoning to stick and the crust to form during searing. Rub the steak with kosher salt, black pepper, garlic powder, and olive oil. Feel free to add fresh herbs like rosemary or thyme for extra aroma.

Bring to Room Temperature

Once seasoned, let the steak rest at room temperature for 30–45 minutes. This helps the meat cook more evenly by reducing the temperature difference between the interior and exterior.

Step 2: Bake for Even Cooking

Preheat Your Oven

Set your oven to 275°F (135°C). Using a low temperature allows the steak to cook slowly and evenly, minimizing the risk of overcooking.

Prepare Your Setup

Place the steak on a wire rack set over a baking tray. This ensures hot air circulates around the steak, helping it cook uniformly and avoiding soggy spots.

Bake to Your Desired Doneness

Insert a meat thermometer into the thickest part of the steak. For medium-rare, bake until the internal temperature reaches 120°F (49°C). Cooking times will vary depending on the steak’s thickness but usually range from 40 to 60 minutes.

Step 3: Reverse Sear for the Ultimate Crust

This is where your steak transforms from delicious to unforgettable.

Heat Your Skillet

Preheat a cast-iron skillet over high heat for a few minutes. Add a splash of olive oil or a pat of butter. You want the skillet screaming hot to achieve a deep, flavorful crust.

Sear the Steak

Carefully place the steak in the skillet. Sear each side for 1–2 minutes until it develops a rich, golden-brown crust. Don’t forget the edges—use tongs to hold the steak upright for a quick sear.

Final Temperature Check

After searing, check the internal temperature again. For medium-rare, it should read 130°F (54°C). Adjust your sear time as needed to hit your preferred doneness.

Pro Tips for Steak Perfection

• Baste for Extra Flavor: During searing, toss in a few cloves of garlic, a sprig of rosemary, and a dollop of butter. Use a spoon to baste the melted butter over the steak for a rich, herbaceous finish.
• Rest Before Serving: Let the steak rest for 10 minutes after searing. This step redistributes the juices, ensuring every bite is moist and flavorful.

Serving Your Tomahawk Steak

A masterpiece like this deserves the perfect accompaniments.

Side Dish Ideas

• Creamy Mashed Potatoes: A classic pairing that soaks up the steak’s juices.
• Roasted Vegetables: Caramelized Brussels sprouts or asparagus add a fresh contrast.
• Sautéed Mushrooms: Their earthy flavor complements the steak’s richness.

Beverage Pairings

• Wine: A bold red like Cabernet Sauvignon or Malbec enhances the steak’s deep flavors.
• Beer: Opt for a rich stout or a smoky porter for a hearty pairing.

Frequently Asked Questions

What temperature should I bake the steak?

Bake at 275°F (135°C) to ensure slow and even cooking.

How do I know the steak is done?

Use a meat thermometer for accuracy. Aim for 120°F before searing and 130°F after searing for medium-rare.

Can I use a gas stove for searing?

Absolutely. Gas stoves provide high heat, which is ideal for creating a crust. Just ensure your skillet is thoroughly preheated.

Why is resting the steak important?

Resting allows the juices to redistribute throughout the meat, making it tender and flavorful.

Can I use this method for other cuts of steak?

Yes! Ribeye, strip steak, and filet mignon also benefit from the bake and reverse sear technique. Adjust cooking times based on thickness.

Conclusion

Mastering the bake and reverse sear technique transforms steak night into an elevated culinary experience. By following these steps, you’ll enjoy steakhouse-quality results at home. From the juicy, evenly cooked interior to the irresistible crust, this method guarantees satisfaction.

So, are you ready to wow your family, friends, or even yourself? Grab a tomahawk steak, fire up your oven and skillet, and savor the incredible flavors of this showstopping dish.

Take the first step toward steak perfection—try this method today and see the difference for yourself!