How to Reverse Sear a Tomahawk Steak in the Oven

Table of Contents

1. Introduction
2. Understanding the Tomahawk Steak
3. Ingredients and Tools
4. Step-by-Step Guide: How to Reverse Sear a Tomahawk Steak in the Oven
5. Tips for Perfecting Your Tomahawk Steak
6. Serving Suggestions
7. Storage and Leftovers
8. Conclusion

Introduction

Imagine the scene: a beautifully cooked tomahawk steak, its impressive bone protruding like a trophy from the grill, beckoning you to indulge in its juicy, tender meat. The tomahawk steak is not just a meal; it's an experience. This luxurious cut, often celebrated for its striking presentation and rich flavor, deserves a cooking method that enhances its qualities. Enter the reverse sear technique—a method that promises to deliver a perfectly cooked steak with a mouthwatering crust.

The reverse sear method involves cooking the steak at a low temperature first and then finishing it with a hot sear. This approach ensures that the meat is evenly cooked from edge to edge, maintaining its juiciness while achieving a delightful crust. For those wondering how to reverse sear a tomahawk steak in the oven, you're in the right place.

By the end of this post, you'll have a comprehensive understanding of the reverse sear technique, step-by-step instructions for cooking a tomahawk steak in your oven, and tips to elevate your culinary skills. We will explore everything from selecting the right steak to serving suggestions that will impress even the most discerning guests.

Let’s dive into the art of reverse searing and discover how to transform your tomahawk steak into a culinary masterpiece.

Understanding the Tomahawk Steak

What is a Tomahawk Steak?

A tomahawk steak is essentially a ribeye steak with an impressive bone left intact, typically cut to a thickness of 2-3 inches. The long bone resembles a tomahawk axe, hence its name. This cut of meat is known for its rich marbling, which contributes to its tenderness and flavor. The tomahawk steak is a showstopper, making it a popular choice for special occasions and gatherings.

The Appeal of Reverse Searing

The reverse sear method is particularly effective for thick cuts like the tomahawk steak. Here's why:

• Even Cooking: Starting the cooking process at a low temperature allows the steak to cook evenly throughout, reducing the risk of overcooking the outer layers.
• Enhanced Flavor: The slow cooking method allows the steak to absorb flavors and retain moisture, resulting in a juicier, more flavorful end product.
• Perfect Crust: The final sear at high heat creates a delicious crust through the Maillard reaction, which adds depth to the flavor profile.

Ingredients and Tools

Ingredients

• 1 Tomahawk Steak: Look for a well-marbled cut, ideally around 2-3 pounds.
• Salt: Kosher salt is preferred for its texture and flavor-enhancing properties.
• Pepper: Freshly cracked black pepper adds a delightful spice.
• Butter: For flavor enhancement during the cooking process.
• Olive Oil: For searing the steak.

Tools

• Oven: To cook the steak slowly.
• Wire Rack: To elevate the steak for even cooking in the oven.
• Baking Sheet: To catch any drippings while cooking.
• Meat Thermometer: An essential tool for monitoring internal temperature accurately.
• Cast Iron Skillet or Grill: For the final sear.

Step-by-Step Guide: How to Reverse Sear a Tomahawk Steak in the Oven

Step 1: Preparing the Steak

1. Thaw and Temper: If your steak is frozen, thaw it in the refrigerator for 24 hours. An hour before cooking, take it out to bring it to room temperature. This promotes even cooking.
2. Season Generously: Coat the steak liberally with kosher salt and freshly cracked black pepper. For best results, season the steak up to 24 hours in advance, allowing the salt to penetrate the meat and enhance its flavor.
3. Set Up for Cooking: Place a wire rack on top of a baking sheet. This setup allows air to circulate around the steak, ensuring even cooking.

Step 2: Slow Cooking the Steak

1. Preheat the Oven: Set your oven to 225°F (about 107°C). This low temperature is crucial for slow cooking the steak without overcooking the outer layers.
2. Insert Meat Thermometer: Place the steak on the wire rack and insert an oven-safe meat thermometer into the thickest part of the steak. This step is vital to monitor the internal temperature accurately.
3. Cook the Steak: Place the baking sheet with the steak in the oven. Cook until the internal temperature reaches 110°F (about 43°C) for medium-rare. Depending on the thickness of your steak, this may take approximately 45 minutes to 1 hour.

Step 3: Searing the Steak

1. Remove from Oven: Once the steak reaches the desired internal temperature, remove it from the oven and let it rest for about 10-15 minutes. This resting period allows the juices to redistribute throughout the steak.
2. Preheat the Searing Surface: While the steak is resting, heat a cast iron skillet or grill over high heat. If using a skillet, add a splash of olive oil to prevent sticking.
3. Sear the Steak: Once the skillet is smoking hot, place the steak in the skillet. Sear each side for about 2-3 minutes until a rich, golden-brown crust forms. For an even better crust, you can also sear the edges of the steak for about 30 seconds each.

Step 4: Finishing Touches

1. Rest Again: After searing, remove the steak from the heat and let it rest for another 5-10 minutes. This step is crucial for maintaining juiciness.
2. Slice and Serve: Using a sharp knife, slice the steak against the grain into thick, juicy pieces. Serve with a sprinkle of flaky sea salt for an extra burst of flavor.

Tips for Perfecting Your Tomahawk Steak

Choosing the Right Tomahawk Steak

When selecting a tomahawk steak, look for one that has a good amount of marbling. The marbling fat will render during cooking, enhancing the steak's flavor and tenderness. If possible, purchase your steak from a reputable butcher or a trusted source like Land and Sea Delivery, known for fresh and premium meats delivered right to your door.

Monitoring Temperature

Invest in a reliable meat thermometer. This tool is essential for ensuring your steak reaches the desired doneness without overcooking. Remember that the steak will continue to cook slightly even after being removed from the heat, so aim for about 5°F below your target temperature.

Searing Techniques

For the perfect sear, ensure your skillet or grill is extremely hot. This high heat is necessary to create the Maillard reaction, which gives the steak its signature crust. Avoid overcrowding the pan, as this can lower the temperature and result in steaming rather than searing.

Serving Suggestions

Pair your beautifully cooked tomahawk steak with complementary sides. Here are a few ideas:

• Creamy Garlic Mashed Potatoes: The rich, buttery flavor of mashed potatoes pairs wonderfully with the savory steak.
• Grilled Asparagus or Brussels Sprouts: Adding roasted vegetables provides a fresh, crisp contrast to the richness of the meat.
• Homemade Chimichurri Sauce: A vibrant chimichurri can add a zesty and herbaceous kick, enhancing the steak's flavor.

Wine Pairings

A tomahawk steak deserves a special wine pairing. Consider these options:

• Cabernet Sauvignon: Its bold tannins and dark fruit flavors complement the richness of the steak.
• Malbec: This wine's velvety texture and ripe fruit flavors create a harmonious balance with the flavors of the beef.
• Syrah/Shiraz: The peppery notes of Syrah can enhance the steak's char, making for a delightful pairing.

Storage and Leftovers

If you have any leftovers (though this is rare with such a delicious steak), store them in an airtight container in the refrigerator for up to three days. To reheat, avoid using the microwave, as it can dry out the meat. Instead, place the steak in a hot skillet with a little oil, searing it on each side until warmed through.

Conclusion

The reverse sear method for a tomahawk steak is a game changer, allowing you to achieve restaurant-quality results in the comfort of your own home. By following the steps outlined in this post, you can create a steak that is not only visually stunning but also packed with flavor and tenderness.

Whether you’re preparing for a special occasion or simply indulging in a luxurious meal, mastering the reverse sear technique is a rewarding culinary skill. So go ahead, elevate your steak game and enjoy the fruits of your labor.

For the freshest tomahawk steaks and more premium meats delivered directly to your door, explore Land and Sea Delivery’s shop today. Happy cooking!

FAQ

What is the ideal internal temperature for a tomahawk steak?

For medium-rare, aim for an internal temperature of about 130°F (54°C). Adjust your target temperature based on your preferred doneness level (e.g., 120°F for rare, 140°F for medium).

Can I reverse sear a thinner steak?

The reverse sear method works best for thick cuts of steak, ideally those at least 1.5 inches thick. For thinner cuts, traditional cooking methods such as pan-searing or grilling are recommended.

How long does it take to cook a tomahawk steak?

Cooking time can vary based on the thickness of the steak and your oven settings. Generally, expect it to take about 45 minutes to 1 hour when cooked at 225°F until it reaches your desired internal temperature.

Do I need to marinate the tomahawk steak?

Marinating is not necessary for a high-quality tomahawk steak. The natural flavors of the meat shine best with simple seasoning of salt and pepper. For added flavor, consider using a compound butter or herb topping after cooking.

What side dishes pair well with a tomahawk steak?

Great side dishes include creamy mashed potatoes, roasted seasonal vegetables, or a fresh salad. Pairing with a flavorful sauce like chimichurri can also enhance the overall dining experience.

Feel free to explore your culinary creativity and make this meal your own!