How to Cook a Tomahawk Steak in the Oven: Easy Steps for a Perfect Steak Dinner
Cooking a tomahawk steak in the oven is a game-changer for anyone who loves a juicy, flavorful cut of beef. I’ve always been drawn to this impressive steak because of its rich marbling and that iconic long bone. While grilling gets a lot of attention, the oven offers a simple and reliable way to get a perfect sear and tender inside without the hassle of flames.
In this article, I’ll walk you through the steps to cook a tomahawk steak in the oven like a pro. Whether you’re a beginner or a seasoned cook, you’ll learn how to bring out the best flavors and get that restaurant-quality crust right at home. Let’s dive into making your next steak dinner unforgettable.
Understanding the Tomahawk Steak
I focus on the unique traits of the tomahawk steak to better explain why it deserves special cooking methods. Knowing its features helps achieve the ideal results when cooking it in the oven.
What Is a Tomahawk Steak?
A tomahawk steak is a ribeye beef cut with the entire rib bone left intact, extending about 6-8 inches. This long bone resembles a tomahawk axe handle, giving the steak its name. It generally weighs between 30 to 45 ounces (850 grams to 1.3 kilograms), making it larger than standard ribeye steaks. The marbling in a tomahawk steak contributes to its rich flavor and tenderness. Its thickness, usually around 2 inches, promotes even cooking and a juicy interior.
Why Cook a Tomahawk Steak in the Oven?
Using the oven delivers controlled, consistent heat that penetrates the steak evenly. Oven cooking avoids flare-ups common with grilling, preserving the steak’s juice and texture. It allows finishing a seared tomahawk steak at a precise temperature, preventing overcooking. The oven method works well for thick, bone-in cuts like the tomahawk, providing a perfectly cooked middle while maintaining a crispy sear outside. This technique suits cooks wanting an effortless yet professional-quality steak dinner at home.
Preparing the Tomahawk Steak for Cooking
Starting with proper preparation guarantees the best results when cooking a tomahawk steak in the oven. Each step influences the steak’s flavor, texture, and overall outcome.
Selecting the Right Cut
Choosing a tomahawk steak with quality marbling between 30 and 45 ounces delivers the ideal balance of flavor and tenderness. Look for cuts with a thick bone around 2 inches long to ensure even heat distribution and retain juiciness. I recommend picking steaks graded USDA Prime or Choice for superior marbling and consistency. Avoid cuts with excessive connective tissue or uneven thickness, as they affect cooking uniformity.
Seasoning and Prepping the Steak
Applying seasoning before cooking intensifies flavor and creates a savory crust. I start by patting the steak dry with paper towels to remove surface moisture for better searing. Generously salt both sides with kosher salt and freshly ground black pepper, covering all exposed meat and edges. Optionally, add garlic powder or smoked paprika for depth without overpowering the steak’s natural taste. Let the steak rest at room temperature for 30 to 45 minutes after seasoning. This step promotes even cooking by reducing temperature variance inside the meat. Finally, brush a thin layer of high smoke-point oil like avocado or grapeseed oil on the steak to enhance searing and prevent sticking.
Step-by-Step Guide on How to Cook a Tomahawk Steak in the Oven
I break down the process into three essential phases: preheating the oven, searing the steak, and applying the right oven cooking technique. This approach ensures a perfect balance between crust and juiciness.
Preheating and Setting Up Your Oven
I preheat the oven to 375°F (190°C) for consistent, even heat. I place a wire rack on a baking sheet to allow air circulation around the steak, which prevents sogginess and promotes uniform cooking. If available, I use an oven-safe skillet, like cast iron, to transition seamlessly from searing to oven cooking.
Searing the Steak for the Perfect Crust
I heat a heavy skillet on the stovetop over high heat until it’s smoking hot. I pat the steak dry again and brush it lightly with a high smoke-point oil, such as avocado or grapeseed oil. I sear the tomahawk steak for 2 to 3 minutes on each side, including the edges, until a deep brown crust forms. This step locks in flavor and juices.
Oven Cooking Techniques and Timing
I transfer the seared steak to the preheated oven to finish cooking. For a 2-inch-thick tomahawk, I roast it for about 15 to 20 minutes for medium-rare doneness (130°F to 135°F internal temperature). I use a meat thermometer inserted into the thickest part to monitor doneness precisely. Once it reaches the target temperature, I remove the steak and tent it loosely with foil. I rest it 10 to 15 minutes to redistribute juices evenly before slicing.
Checking for Doneness and Resting the Steak
Checking doneness precisely and resting the tomahawk steak properly guarantees a tender, juicy result. These final steps ensure the steak reaches the desired internal temperature and the juices settle evenly.
How to Use a Meat Thermometer
I insert the meat thermometer probe into the thickest part of the steak, avoiding contact with the bone, to get an accurate reading. I monitor the temperature carefully, aiming for:
| Doneness Level | Internal Temperature (°F) |
|---|---|
| Rare | 120 – 125 |
| Medium Rare | 130 – 135 |
| Medium | 140 – 145 |
| Medium Well | 150 – 155 |
| Well Done | 160+ |
I remove the steak from the oven once it reaches about 5°F below the target temperature, knowing it will rise during resting. This technique prevents overcooking and preserves tenderness.
Resting the Steak for Maximum Juiciness
I rest the steak for 10 to 15 minutes on a warm plate, loosely covered with foil. This lets the muscle fibers relax and reabsorb the juices, keeping the meat moist when sliced. I never skip resting, as cutting too soon causes valuable juices to escape, resulting in a dry steak.
Serving Suggestions and Pairings
I pair a tomahawk steak with side dishes that balance its rich, bold flavor and highlight its juiciness. Roasted vegetables like asparagus, Brussels sprouts, or carrots provide a crisp, slightly sweet contrast. Creamy mashed potatoes or a buttery risotto add a smooth, comforting texture that complements the steak’s robust meatiness.
For sauces, a classic red wine reduction or a chimichurri sauce enhances the steak without overpowering it. Compound butters with herbs or garlic create an extra layer of flavor when melted over the hot steak before serving.
In terms of beverages, full-bodied red wines such as Cabernet Sauvignon, Malbec, or Syrah pair well with the steak’s intense flavor. If you prefer beer, opt for a robust stout or porter for a similarly rich accompaniment. Non-alcoholic options like iced herbal tea or sparkling water with lemon cleanse the palate between bites.
When plating, slice the steak against the grain to maximize tenderness. Arrange slices alongside chosen sides and drizzle with sauce or melted compound butter for an elegant presentation that highlights the tomahawk’s impressive size and marbling.
Conclusion
Cooking a tomahawk steak in the oven is a straightforward way to achieve a restaurant-quality meal at home. With the right preparation and attention to temperature, you can enjoy a perfectly seared crust and juicy, tender interior every time.
Taking the time to rest the steak after cooking makes all the difference in flavor and texture. Once you’ve mastered this method, you’ll find it’s an impressive and satisfying dish to serve for any special occasion or simply to treat yourself.
