How Long to Cook a Tomahawk Steak in the Oven?
A perfectly cooked tomahawk steak in the oven requires a two-stage cooking process: searing followed by oven roasting. The optimal time depends on the steak’s thickness and desired doneness, but generally expect around 15-25 minutes in the oven at 275°F (135°C) after searing, aiming for an internal temperature of 120-130°F (49-54°C) for rare to medium-rare.
The Majestic Tomahawk: A Culinary Statement
The tomahawk steak, a ribeye cut with a long, frenched rib bone, isn’t just dinner; it’s an event. Its impressive size and visual appeal make it a centerpiece for any special occasion. Cooking one can seem intimidating, but with the right technique, you can achieve restaurant-quality results in your own kitchen.
Why Oven Cooking? Advantages and Benefits
While grilling provides a smoky flavor, oven cooking offers precise temperature control. This allows for even cooking and consistent results, especially crucial for thicker cuts like the tomahawk. Benefits include:
- Even Cooking: The oven’s consistent heat penetrates the steak uniformly.
- Temperature Control: Precisely monitor and adjust the oven temperature for desired doneness.
- Hands-Off Cooking: Once seared and in the oven, the tomahawk requires minimal attention.
- Less Mess: Minimizes splattering compared to stovetop cooking alone.
The Oven-to-Table Tomahawk Technique: Step-by-Step
Here’s a breakdown of the recommended method:
- Preparation:
- Remove the tomahawk steak from the refrigerator at least one hour before cooking. This allows the meat to come to room temperature, promoting even cooking.
- Pat the steak dry with paper towels. This helps achieve a better sear.
- Season generously with salt and freshly ground black pepper. Don’t be shy; a thick steak needs ample seasoning.
- Searing:
- Preheat a heavy-bottomed skillet (cast iron is ideal) over high heat until smoking hot.
- Add a high-smoke-point oil like avocado or grapeseed oil to the skillet.
- Sear the tomahawk steak for 2-3 minutes per side, creating a rich, brown crust. Don’t move the steak around too much; let it develop a good sear. Sear the edges as well, if possible.
- Oven Roasting:
- Preheat the oven to 275°F (135°C).
- Transfer the seared tomahawk steak to a wire rack set inside a baking sheet. This allows for even air circulation around the steak.
- Roast the steak in the preheated oven until it reaches the desired internal temperature, using a reliable meat thermometer.
- Cooking Time Guide:
- Rare: 120-130°F (49-54°C) – approximately 15-20 minutes
- Medium-Rare: 130-140°F (54-60°C) – approximately 20-25 minutes
- Medium: 140-150°F (60-66°C) – approximately 25-30 minutes
- Medium-Well: 150-160°F (66-71°C) – approximately 30-35 minutes
- Note: These times are estimates and can vary depending on the steak’s thickness and your oven.
- Resting:
- Remove the tomahawk steak from the oven and let it rest for at least 10-15 minutes before slicing. Tent it loosely with foil. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- Serving:
- Slice the tomahawk steak against the grain and serve immediately. Consider adding a pat of herb butter or a drizzle of your favorite steak sauce.
Essential Tools for Tomahawk Triumph
Having the right tools makes all the difference:
- Heavy-Bottomed Skillet (Cast Iron): Essential for achieving a perfect sear.
- Meat Thermometer: A digital thermometer is crucial for accurate temperature readings.
- Wire Rack and Baking Sheet: Promotes even cooking in the oven.
- Oven Mitts: Protect your hands from the heat.
- Tongs: For safely handling the hot steak.
Common Mistakes to Avoid
Even seasoned cooks can make mistakes. Here are some pitfalls to avoid:
- Skipping the Room Temperature Step: Cold meat cooks unevenly.
- Insufficient Searing: A good sear is essential for flavor and texture.
- Overcooking: Use a meat thermometer and err on the side of undercooking, as the temperature will continue to rise during resting.
- Ignoring the Resting Period: Resting is crucial for tenderizing the steak.
Enhancing the Flavor Profile
Consider these techniques to boost the tomahawk’s flavor:
- Dry Brining: Season the steak with salt 24-48 hours before cooking and let it sit uncovered in the refrigerator.
- Herb Butter: Combine softened butter with herbs like rosemary, thyme, and garlic.
- Aromatic Infusion: Add sprigs of rosemary, thyme, and garlic cloves to the skillet during searing.
Frequently Asked Questions (FAQs)
Why is it important to let the tomahawk steak come to room temperature before cooking?
Bringing the tomahawk to room temperature helps ensure more even cooking. If the steak is cold, the exterior will cook much faster than the interior, leading to an unevenly cooked steak. Allowing it to sit at room temperature for about an hour helps the center warm up, promoting consistent cooking throughout.
What is the best oil to use for searing a tomahawk steak?
Choose an oil with a high smoke point to prevent it from burning during searing. Good options include avocado oil, grapeseed oil, and canola oil. Avoid using olive oil, as it has a lower smoke point and can become bitter at high temperatures.
How do I know when the skillet is hot enough for searing?
The skillet should be smoking hot before adding the steak. A simple test is to flick a few drops of water into the skillet; they should sizzle and evaporate immediately. This indicates that the skillet is hot enough to create a good sear.
Should I baste the tomahawk steak while it’s in the oven?
While basting can add flavor, it’s generally not necessary when oven-roasting a tomahawk steak at a low temperature. Basting can lower the oven temperature and interfere with the cooking process. If desired, brush with melted butter just before removing it from the oven.
How accurate are the cooking time guidelines provided?
The provided cooking times are estimates and can vary depending on several factors, including the steak’s thickness, your oven’s accuracy, and the steak’s initial temperature. Always use a meat thermometer to ensure the steak reaches the desired internal temperature.
What internal temperature should I aim for if I want a medium-rare tomahawk steak?
For a medium-rare tomahawk steak, aim for an internal temperature of 130-140°F (54-60°C). Remember that the temperature will continue to rise by a few degrees during resting, so remove it from the oven when it’s about 5 degrees below your target temperature.
Why is it important to let the tomahawk steak rest after cooking?
Resting the steak allows the juices to redistribute throughout the meat. During cooking, the juices are pushed towards the center of the steak. Resting allows them to redistribute evenly, resulting in a more tender and flavorful steak. If you cut into it immediately, those juices will run out.
How should I slice the tomahawk steak for serving?
Slice the tomahawk steak against the grain for maximum tenderness. Look for the direction of the muscle fibers and slice perpendicular to them. This shortens the fibers, making the steak easier to chew.
Can I use a different cooking method, such as sous vide, before oven roasting?
Yes, sous vide is an excellent method to use before searing and oven-roasting. This ensures a perfectly even cook throughout the steak. Simply sous vide the steak to your desired doneness, then sear it in a hot skillet to develop a crust, and then do a final finish in the oven.
What are some good side dishes to serve with a tomahawk steak?
Classic steakhouse sides pair perfectly with a tomahawk steak. Consider:
- Creamy mashed potatoes
- Roasted asparagus
- Sautéed mushrooms
- Garlic bread
Can I cook a tomahawk steak from frozen?
While not recommended, it is possible to cook a tomahawk steak from frozen. However, it will significantly increase the cooking time and may result in an unevenly cooked steak. It’s best to thaw the steak completely before cooking.
What’s the best way to store leftover tomahawk steak?
Store leftover tomahawk steak in an airtight container in the refrigerator for up to 3-4 days. To reheat, wrap the steak in foil and warm it gently in a low oven (250°F/120°C) or slice and quickly sear in a hot skillet. Avoid microwaving, as it can dry out the steak.