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How to Nail the Reverse Seared Tomahawk Steak in the Oven! This 2-inch thick tomahawk steak was cooked and seared in the oven with amazing results, no matter the fact that I don’t have a single pan that the giant cut would have fit into! Find out what the ‘reverse sear’ buzz is all about! Large square of the reverse seared tomahawk ribeye steak.
This oven reverse sear is a serious game-changer! I mean, I already use this method when I’m smoking meats or making roast beef. However, it never dawned on me that I could yield such incredibly perfect steak in the oven! I know I can’t be the only one who was drooling over those Flintstone quality tomahawk steaks. Certainly, I would have to wait for grilling season before I could sink my teeth into one! Pop them into the oven with a little planning and voila! What Is A Reverse Sear If you’ve noticed the buzz around the reverse sear method, you may be wondering what exactly is a reverse sear?
And what makes it so special? You may be a die-hard fan of pan-seared steaks or grilled steaks, but I can promise you that the reverse sear will not be a disappointment. Even if you’re leery of cooking a steak in the oven, do give this a try the next time you get your hands on an excellent thick-cut steak portion. The perfect reverse sear starts with low-and-slow cooking, then ends with a high heat sear. The resulting superbly tender steak or roast will have an amazing seared crust that is so delicious and juicy! The reverse sear is ideal for your thick-cut steaks like tomahawk and cowboy cut ribeye steaks, but it also my favorite way to wrap up a smoked beef roast or prime rib roast too!
Ingredients To cook your steak and get truly amazing results, you’ll need a rack to place the beef onto over the baking sheet. You will also need a digital meat thermometer to check your progress and get the timing right. Thick Cut Steak – at least 2-inches in thickness. This can be a tomahawk ribeye, cowboy cut ribeye steak, a thick-cut ribeye, or a roast portion. Dry Rib Rub – all of my favorite seasoning components for any steak or beef! These are also my basics for seasoning most any protein: salt, pepper, paprika, garlic powder, onion powder. Dry rib rub ready to season the tomahawk steak.
Recipe Notes Always bring your steak to room temperature before cooking. Allow your steak to rest a MINIMUM of 5 minutes but 10 to 20 is optimal. Step-By-Step Instructions It’s really simple, I promise! Just make sure that everything is fully preheated before cooking your steak.
Dry Brine My steps for the best ever reverse sear include seasoning your steak the night before. 5-inch thick tomahawk ribeye steak, so it’s important to season the steak aggressively to get that seasoning worked into as much of your cut as possible. Seasoned tomahawk ribeye ready to dry brine in refrigerator. Place the steak on a wire cooling rack over a baking sheet.