If you’re craving a steakhouse-worthy meal at home, cooking a tomahawk steak in the oven is an impressive and delicious way to go. This massive, bone-in ribeye cut looks stunning and delivers rich, juicy flavor. While grilling is popular, the oven method is simple, reliable, and perfect for any season. Here’s how to cook a tomahawk steak in the oven with ease and confidence.
What You’ll Need
– 1 tomahawk steak (2–3 inches thick, about 2 pounds)
– Olive oil or canola oil
– Salt and freshly ground black pepper
– Garlic powder (optional)
– Fresh thyme and rosemary sprigs
– Butter (optional, for basting or finishing)
– Meat thermometer (highly recommended)
Preparing Your Tomahawk Steak
Start by removing the steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. This helps the steak cook more evenly.
Pat the steak dry with paper towels. Generously season all sides with salt, pepper, and garlic powder if you like. The seasoning will enhance the natural beef flavor and help create a beautiful crust.
Step 1: Sear the Steak for Flavor
Preheat a heavy oven-safe skillet, preferably cast iron, over high heat until very hot. Add a small amount of oil with a high smoke point.
Place the tomahawk steak in the skillet and sear for 2–3 minutes on each side, including the edges, until a deep brown crust forms. This step locks in juices and adds rich flavor.
Add fresh thyme and rosemary sprigs to the pan as the steak sears to infuse aromatic herbal notes.
Step 2: Oven Cooking
Method A: High-Temperature Roasting
Preheat your oven to 400°F (204°C). After searing, transfer the skillet with the steak and herbs directly into the oven.
Roast the steak for about 20–35 minutes, depending on thickness and desired doneness. For medium-rare, aim for an internal temperature of 130–135°F (55–57°C).
Method B: Reverse Sear (Low and Slow Then Sear)
Alternatively, preheat your oven to a lower temperature, around 250°F (120°C).
Place the seasoned steak on a wire rack over a baking sheet and cook slowly until the internal temperature is about 15–20°F below your target doneness (for medium-rare, remove at about 110–115°F).
Then, transfer the steak to a hot skillet and sear each side for 1–2 minutes to develop a crust.
Step 3: Resting Is Key
Once the steak reaches your desired temperature, remove it from the oven and let it rest for 5–10 minutes, loosely covered with foil. Resting allows the juices to redistribute throughout the meat, ensuring every bite is juicy and tender.
During this time, the internal temperature will rise slightly (carryover cooking), so keep that in mind when deciding when to pull the steak from the oven.
Step 4: Serving Your Tomahawk Steak
After resting, slice the meat against the grain for maximum tenderness. Serve with your favorite sides and enjoy the rich, buttery flavor of this showstopping steak.
For an extra touch, you can melt herb compound butter (butter mixed with garlic, parsley, and herbs) over the sliced steak before serving to elevate the flavor even more.
Tips for Perfect Oven-Cooked Tomahawk Steak
– Use a meat thermometer to monitor doneness precisely.
– Don’t overcrowd the pan when searing; work in batches if necessary.
– Let the steak come to room temperature before cooking.
– Use fresh herbs and butter for basting during searing to boost flavor.
– Resting the steak is essential for juicy results.
Cooking a tomahawk steak in the oven is easier than you think and delivers a tender, juicy, and flavorful steak every time. With simple seasoning, a good sear, and careful temperature control, you can enjoy a steakhouse-quality meal right at home. Enjoy!