How Long to Cook Tomahawk Steak in Oven With 10 Easy Steps
To cook your Tomahawk steak in the oven, start by bringing it to room temperature and seasoning it well. This step is crucial for even cooking and flavor. Preheat your oven to 250°F (120°C) for slow roasting, which helps tenderize the meat.
Roast the steak for about 1.5 hours until it’s 10-15°F below your desired doneness. This slow roasting method ensures a juicy and tender steak.
Next, sear it on a hot pan for a few minutes per side to develop a beautiful crust.
Don’t forget to rest the steak before slicing; this keeps all those delicious juices inside. Also, adjust cooking times based on the thickness of your steak for the best results.
Keep going to discover expert tips on prepping, seasoning, and perfect carving.
Understanding the Tomahawk Steak
What makes the tomahawk steak stand out? It’s the sheer size and unique presentation. This cut is fundamentally a ribeye steak with a long bone left intact, resembling a tomahawk axe.
You’re looking at a thick, juicy piece, usually around 5 centimeters thick and weighing 1 to 1.5 kilograms. The marbling in the tomahawk ensures it stays flavorful and tender during cooking.
Whether the bone is frenched or not doesn’t affect taste or texture, but it definitely adds to the visual appeal. While it’s a premium cut often reserved for steakhouses, you can master cooking this impressive steak at home without breaking the bank.
Understanding these basics helps you appreciate why the tomahawk deserves special attention before you start cooking.
Preparing Your Steak for Cooking
Before you start cooking, take some time to prepare your tomahawk steak properly to guarantee even cooking and maximum flavor. First, remove the steak from the refrigerator at least 30 minutes to 1 hour beforehand to bring it to room temperature. This step ensures the heat distributes evenly during cooking.
Next, pat the steak dry with paper towels to remove any excess moisture. This helps you achieve a better sear and crust. While seasoning will be covered later, know that preparing the steak this way enhances the overall flavor.
Place the steak on a wire rack set over a baking sheet to allow air circulation around it. Finally, make sure your oven is preheated to the desired temperature before starting to cook. This way, you’re all set for a perfectly cooked steak.
Seasoning the Tomahawk Steak
Although seasoning might seem straightforward, it plays an essential role in bringing out the rich flavors of your tomahawk steak. Start by generously applying kosher salt on all sides at least 30 minutes before cooking. This helps the salt penetrate the meat, enhancing its natural flavor.
If you prefer, you can dry brine the steak overnight with kosher salt to improve tenderness and seasoning absorption. When it’s time to sear, add freshly ground black pepper to develop a spicy, aromatic crust. Keep your seasoning simple—avoid overloading with too many spices to let the meat shine.
Preheating the Oven Properly
You’ll want to preheat your oven to the right temperature—around 250°F for slow roasting or 300°F for a quicker cook.
Make sure to give it at least 15-20 minutes to fully heat and stabilize before putting your steak inside.
This helps guarantee even cooking and the best results.
Optimal Oven Temperature
When aiming for the perfect tomahawk steak, preheating your oven to the right temperature is essential to achieve an even cook without overdoing it. Set your oven temperature to 250°F (120°C) for a gentle, consistent heat that allows the steak to reach the ideal internal temperature while promoting even browning.
If you want a quicker cook, 300°F (150°C) works but may slightly compromise evenness. Always use an oven thermometer to confirm accuracy since oven dials can be misleading.
Preheat Duration Guidelines
Since even heat distribution is vital for cooking your tomahawk steak perfectly, you should preheat your oven fully before placing the meat inside. Set the oven temperature to your preferred setting—250°F for slow cooking or 300°F for quicker results.
The preheating duration typically ranges from 15 to 20 minutes to verify the oven reaches and stabilizes at the target temperature. Use an oven thermometer if you have one to confirm the actual oven temperature, as this helps avoid under- or overheating.
Slow-Roasting the Steak in the Oven
You’ll want to set your oven to a low temperature, around 250°F (120°C), to slow-roast the tomahawk steak evenly. Plan for about 1.5 hours of cooking time to reach medium-rare, but always depend on a thermometer to check doneness.
This method gives you control over the process and ensures tender, juicy results. It’s a great way to get that perfect steak without rushing.
Oven Temperature Settings
Although slow-roasting takes more time, setting your oven to a low temperature around 250°F (120°C) guarantees the tomahawk steak cooks evenly and gently. This oven temperature allows the heat to penetrate slowly, preventing overcooking and ensuring tender, juicy meat.
Place the steak on a wire rack over a baking sheet to promote proper air circulation during slow roasting. Use a meat thermometer to monitor the internal temperature closely, aiming for about 120–125°F (49–52°C) for medium-rare before searing.
Removing the steak a few degrees below your target internal temperature accounts for carryover heat as it rests. By controlling the oven temperature precisely, you’ll achieve a perfectly cooked tomahawk steak with a beautiful crust and consistent doneness throughout.
Cooking Time Guidelines
When slow-roasting your tomahawk steak at 250°F (120°C), expect it to take about 40 to 45 minutes to reach the ideal medium-rare internal temperature of 120-125°F (49-52°C). Use a reliable meat thermometer to monitor the internal temperature closely, ensuring you don’t overcook during the slow roasting process.
Remember to remove the steak from the oven when it’s 10-15°F below your target final temperature, as it will continue to rise while resting and searing. Cooking time may vary depending on the steak’s thickness, so adjust accordingly.
After slow roasting, let your steak rest for at least 10 minutes to allow juices to redistribute before searing or serving for the best flavor and texture. Trust me, this step really makes a difference!
Monitoring Internal Temperature
Because achieving the perfect doneness depends on precise temperature control, you should use a reliable meat thermometer to monitor the internal temperature of your tomahawk steak. Insert the thermometer vertically into the thickest part from the side to avoid piercing the crust and get an accurate reading.
Remove the steak from the oven when it’s about 10°F (6°C) below your target final temperature, since the internal temperature will continue to rise during resting. For medium-rare, pull it at 120-125°F (49-52°C) and let it rest until it hits 130-135°F (54-57°C).
Keep the thermometer probe inserted while resting to track temperature changes and ensure your steak reaches perfect doneness without overcooking. This way, you’ll get a juicy, tender tomahawk every time.
Searing the Steak for a Perfect Crust
To get that perfect crust on your tomahawk steak, start by preheating a heavy skillet until it’s smoking hot. Lightly oil the steak, then sear each side for 1-2 minutes, pressing gently to make sure of even contact.
Don’t forget to sear the edges and baste with butter and herbs to boost flavor and color. This little extra step really makes a difference!
Achieving a Crust
Although oven cooking tenderizes your tomahawk steak, you’ll need to sear it in a scorching hot cast iron skillet or steel pan—preheated to at least 500°F—to develop that irresistible, deep crust that locks in flavor.
Before searing, pat the steak dry with paper towels to guarantee the surface is primed for the Maillard reaction. Sear each side for 3-4 minutes, pressing gently to maximize contact with the pan.
Don’t forget the edges and bone; browning these adds extra flavor. Near the end, add butter, garlic, and herbs to the pan, basting the steak to enrich the crust’s taste.
And hey, avoid overcrowding the pan to maintain high heat and get that perfect sear. This method guarantees a caramelized, flavorful crust every time.
Searing Techniques
When you want that perfect crust on your tomahawk steak, start by heating a heavy-duty cast iron or steel skillet over high heat until it just begins to smoke. Place the steak in the hot cast iron skillet and sear for 1-2 minutes per side, pressing gently to guarantee full contact.
This develops a deep, caramelized crust that locks in flavor. Don’t forget to sear the edges and the bone using tongs, rotating to brown every side evenly.
While searing, add butter, garlic, and fresh herbs to baste the steak, enhancing flavor and crust formation. Resist moving the steak too much during searing to avoid tearing the meat and ensure a consistent, rich brown crust forms perfectly every time.
Resting the Steak After Cooking
Since the juices need time to redistribute, you should rest your tomahawk steak for at least 10 minutes after cooking. Proper steak rest guarantees the juices to redistribute throughout the meat, making it juicier and more tender.
When resting a tomahawk steak, follow these steps for the best results:
- Remove the steak from heat slightly before your target doneness, as the internal temperature will rise 5-10°F during rest.
- Place the steak on a wire rack to keep the crust crisp by preventing it from sitting in its own juices.
- Loosely cover the steak with foil to retain heat without trapping moisture.
- Let it rest undisturbed to enhance flavor, texture, and make slicing easier.
This resting phase is vital for a perfect finish. So, don’t rush it—your steak will thank you!
Carving and Serving Tips
After letting your tomahawk steak rest and the juices have settled, you’re ready to carve and serve it to highlight its rich flavor and tender texture. Start by carefully carving the steak off the bone with a sharp knife, following the natural grain of the meat.
Rest your tomahawk steak before carving to preserve its rich flavor and tender texture.
Then, slice against the grain—cut perpendicular to the muscle fibers—to ensure each bite is as tender as possible. Aim for slices about 1 cm thick to balance flavor and texture perfectly.
For an impressive presentation, arrange the slices neatly on a warm platter. You can add a pat of compound butter or a sprinkle of fresh herbs to enhance both the look and taste.
These simple carving and serving tips will make your tomahawk steak the star of any meal. Enjoy!
Adjusting Cooking Time for Desired Doneness
Although cooking times can vary, you’ll want to calibrate how long you roast your tomahawk steak based on its thickness and your preferred doneness. Monitoring the internal temperature is key to achieving perfect results without overcooking.
For medium-rare, aim for 125°F (52°C) before resting; expect residual heat to raise it to 130°F (54°C). Rare steaks should be removed at 120-125°F (49-52°C).
Well-done requires an internal temperature of 150°F (65°C) or higher, so increase oven cooking time accordingly. Use a meat thermometer to track internal temperature precisely and adjust oven cooking time based on the steak’s thickness, typically 20-25 minutes for a 2-inch cut.
This approach ensures your tomahawk steak reaches your desired doneness perfectly every time. Easy, right?
Conclusion
Now that you know how to cook your tomahawk steak in the oven, remember that patience is key. Contrary to popular belief, searing first isn’t always necessary—you can slow-roast then sear for a perfect crust and even doneness.
This reverse method enhances flavor and tenderness. So, take your time seasoning, roasting, and resting your steak.
With these steps, you’ll enjoy a beautifully cooked tomahawk that’s juicy, flavorful, and sure to impress. Cooking your tomahawk steak in the oven this way ensures a tender, mouthwatering result every time. Just follow the process carefully, and you’ll have a steakhouse-quality meal right at home.
