How Long to Cook Tomahawk Steak in Oven for Perfect Doneness
Cooking a tomahawk steak in the oven can seem intimidating, but it’s a great way to achieve a juicy, flavorful result without the need for a grill. Knowing the right cooking time is key to getting that perfect balance between a crispy crust and a tender, pink center.
Whether you’re preparing this impressive cut for a special occasion or just craving a hearty meal, understanding how long to cook your tomahawk steak in the oven will help you nail it every time. With a few simple tips and timing guidelines, you’ll be serving up steakhouse-quality meat right from your kitchen.
Understanding the Tomahawk Steak
You get a steak that stands out in appearance and flavor when choosing a tomahawk cut. Knowing its features helps you cook it perfectly in the oven.
What Makes a Tomahawk Steak Unique
You handle a tomahawk steak that includes a long bone ribeye, typically 18-24 inches. You notice the large exposed bone gives it a cowboy-style look, setting it apart from regular ribeye steaks. You benefit from thick marbling, which adds rich flavor and tenderness when cooked. You get a steak that weighs between 30-45 ounces, offering a generous portion for multiple servings or a hearty meal.
Ideal Thickness and Weight for Cooking
You work best with tomahawk steaks 2 to 2.5 inches thick to balance a crispy crust and a juicy center in the oven. You choose steaks around 32 to 40 ounces to ensure even cooking. You adjust cooking time based on thickness; thicker steaks need longer in the oven to reach the desired doneness.
Preparing the Tomahawk Steak for the Oven
Preparing the tomahawk steak properly sets the foundation for perfect oven cooking. Focus on seasoning, marinating, and oven readiness to ensure even cooking and rich flavor.
Seasoning and Marinating Tips
Start by patting the steak dry with paper towels to remove excess moisture. Apply a generous amount of coarse salt and freshly ground black pepper on both sides. For enhanced flavor, incorporate garlic powder, rosemary, or thyme, but avoid overpowering the steak’s natural taste. Marinate the steak with olive oil and herbs for 30 to 60 minutes at room temperature if you prefer deeper seasoning. Avoid marinating longer than 2 hours, as it can alter the texture. Let the steak rest uncovered in the refrigerator for at least 30 minutes beforehand to promote a dry surface, which helps create a crispy crust during cooking.
Preheating the Oven and Using a Meat Thermometer
Preheat your oven to 375°F (190°C) for even heat distribution. Use an oven-safe pan or cast-iron skillet for transferring the steak from stovetop searing to the oven. Insert a meat thermometer into the thickest part of the steak away from the bone for accurate internal temperature readings. Remove the steak from the oven once it reaches 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium doneness, as it will continue to cook while resting. Rest the steak for 10 to 15 minutes before slicing, allowing juices to redistribute evenly.
How Long to Cook Tomahawk Steak in Oven
Determining the right cooking time for your tomahawk steak depends mainly on its thickness and your preferred level of doneness. Precise timing ensures a juicy, tender steak with a flavorful crust.
Cooking Times Based on Thickness and Doneness
Cooking times vary by steak thickness and desired doneness. For tomahawk steaks 2 to 2.5 inches thick, use these oven times at 375°F (190°C):
| Doneness | Internal Temperature | Approximate Cooking Time |
|---|---|---|
| Rare | 120-125°F (49-52°C) | 20-22 minutes |
| Medium Rare | 130-135°F (54-57°C) | 22-25 minutes |
| Medium | 140-145°F (60-63°C) | 25-28 minutes |
| Medium Well | 150-155°F (65-68°C) | 28-30 minutes |
| Well Done | 160°F+ (71°C+) | 30+ minutes |
Oven time increases slightly with steaks thicker than 2.5 inches. Use a meat thermometer to check internal temperature frequently. Remove the steak from the oven 5°F below your target temperature; it continues to cook while resting.
Using the Reverse Sear Method for Best Results
The reverse sear method offers enhanced control over doneness and a superior crust. Cook the steak in the oven at a low temperature first, then sear it in a hot pan.
- Preheat your oven to 250°F (121°C).
- Place the seasoned tomahawk steak on a wire rack over a baking sheet.
- Cook until the internal temperature reaches about 10-15°F below your target doneness. This usually takes 40-60 minutes depending on thickness.
- Heat a cast-iron skillet over high heat with a small amount of oil.
- Sear each side of the steak for 1-2 minutes until a deep brown crust forms.
- Let the steak rest for 10-15 minutes before slicing.
This approach ensures even cooking and a crisp exterior while preserving internal juiciness. It suits thick tomahawk steaks best, allowing you to monitor temperature precisely before the final sear.
Resting and Serving the Tomahawk Steak
Resting the tomahawk steak after cooking ensures maximum juiciness and optimal texture. Proper serving enhances taste and presentation.
Importance of Resting Time
Allow the steak to rest for 10 to 15 minutes after removing it from the oven. Resting redistributes juices throughout the meat, preventing them from spilling out when you cut the steak. Cover the steak loosely with aluminum foil during this period to retain warmth without steaming the crust. Skipping this step results in dry, less flavorful slices.
Suggested Serving Tips and Pairings
Slice the tomahawk steak against the grain for tender bites. Serve portions of 8 to 10 ounces per person, considering the steak’s generous size. Pair the steak with sides like roasted vegetables, garlic mashed potatoes, or a crisp arugula salad to balance richness. Complement the meal with full-bodied red wines such as Cabernet Sauvignon or Malbec to enhance the steak’s robust flavor.
Conclusion
Cooking a tomahawk steak in the oven gives you a fantastic way to enjoy this impressive cut without needing a grill. With the right timing and temperature, you can achieve that perfect balance of a crispy crust and a juicy, tender center.
Remember to monitor the internal temperature closely and never skip resting the steak after cooking. This ensures every bite is flavorful and juicy. Whether you choose the traditional method or the reverse sear, your tomahawk steak will be a showstopper on any table.
