Reverse Sear Tomahawk Steak the Professional Way Preheat oven to 275°F. You'll cook it according to size and your desired doneness. What temperature do you cook Tomahawk steak? ROASTED GARLIC HORSERADISH MASHED POTATOES, ELEGANT DUCHESS POTATOES - Eats by the Beach. So, you’ll preheat the oven to 400°F. A tomahawk steak or cowboy steak, is a “Flintstonian”, thick cut of ribeye with a 6-8-inch bone handle. Total Time: 10 Minutes . Cook the steaks . Allow to rest for 10 minutes before slicing. Remove skillet from oven, place on stovetop, add steaks and cook on high heat for 30 seconds each side to sear. Cook the steaks in the oven for eight to 12 minutes . This is a thick cut and needs a lot of salt. Loosely wrap in foil and drizzle with olive oil. Download Food Network Kitchen now to sign up and take advantage of the latest offer and get 40+ live classes a week, hundreds of on-demand cooking classes, in-app grocery ordering and so much more. Season with black pepper and turn. Cook steak in oven until internal temperature reaches 145°F for medium rare. 1) Prepare the oven and steak In a heavy skillet or oven-proof pan, heat the 2 tablespoons olive oil over high heat until it's just starting to smoke. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F). The best way to tackle this monster is by utilizing a reverse sear method, which is starting the cooking process on low, indirect heat and finishing it with a sear over high heat. Season steaks generously with salt (and pepper as desired). A tomahawk steak is typically cut from the longissimus, dorsi, or loin of the steer. This step is optional, but makes for a prettier final presentation. Place steaks on a wire rack over a baking sheet. Lower the heat to medium-high and cook the steak 5 minutes, without touching it. Bake in the oven for 7- 10 minutes (7 for rare, 10 for medium rare) Remove and flip the steaks. tomahawk ribeye 3-4 tbsp of Omaha Steaks Private Reserve Rub 2 tbsp grapeseed oil (if cooking on a stovetop) Notify me of follow-up comments by email. If you seared the steak in an oven-safe pan, slide it directly into the oven. Cover the chicken loosely with foil and roast for 30 minutes. Preheat the oven to 350 degrees. Preheat oven to 375 degrees. The flesh should be very pink or cherry red and look moist, but not wet and certainly not dry. Bake the steak in the preheated oven until the internal temperature reaches 120-125 degrees – about 45 minutes. Season the steaks on both sides with sea salt and fresh-cracked black pepper. If you don’t have a cast iron skillet , well, you should buy one (it’s $15 and will last you a lifetime), but if you don’t have one right now, you can use any uncoated pan with good heat retention (heavy bottomed, copper core, etc). Your email address will not be published. When oven has reached 500 degrees, pat steaks dry with paper towel, lightly oil and sprinkle with salt and pepper on both sides. They are cheap and they are a game changer. 5. Preheat the oven to 325°F. Trust me on this. https://www.sbs.com.au/food/recipes/tomahawk-steak-salsa-verde Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. A Bordeaux, which is a blend of a Cabernet and a Merlot, has a tannic, spicy and herby quality that pairs well with the herb and butter topping of the steak. Turn every minute to get the nice crust to form, basting each side at every turn. Move the steak to the hot side of your grill directly over the flame. For this MONEY recipe, Chef Bryan directed me to create a crust on the steak over the stove and finish cooking it in the oven. Cook , turning once, 4 to 6 minutes per side. To roast a steak:Preheat the oven to 375° Fahrenheit.Pat the steaks dry with a paper towel. Preheat oven to broiler setting. Stir the thyme and garlic around the pan to flavor the butter. As opposed to finishing the steaks on the stove top, transferring them to the oven stops the searing at the ideal point, allowing the interior of the steak to continue cooking without burning the exterior. Use your favorite steak rub or keep it simple with salt and pepper, and season steaks on both sides. Lower the temperature to medium, close the hood and cook for 15-20 minutes. Look for a well-marbled piece. Line a baking sheet with foil and place the steak on the baking sheet. A dry steak allows for browning to occur in a hot pan. Cook it low-and-slow. Your email address will not be published. Cook Time: 6 Minutes. Once finished, take steaks out of the oven and let them rest for three minutes on a cutting board. 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