How to Make a Tomahawk Steak in the Oven?
Cooking a perfectly seared and evenly cooked tomahawk steak in the oven involves a combination of searing and roasting, allowing you to achieve restaurant-quality results at home. This guide provides a comprehensive, step-by-step approach to mastering this culinary technique.
Understanding the Tomahawk Steak
The tomahawk steak, a ribeye with an exceptionally long bone still attached, is a visually stunning and flavorful cut of beef. Its generous marbling contributes to a rich, juicy taste and tender texture. Understanding its characteristics is crucial for successful cooking.
- Cut of Beef: A ribeye steak.
- Bone Length: At least five inches of rib bone.
- Marbling: Abundant intramuscular fat (marbling) is essential for flavor and tenderness.
- Thickness: Typically 2-3 inches thick.
Benefits of Oven Cooking for Tomahawk Steak
While grilling is a popular method, oven cooking offers several advantages for a thick tomahawk steak:
- Even Cooking: The oven provides consistent heat, ensuring the steak cooks evenly throughout.
- Temperature Control: Precise temperature settings allow for accurate doneness control.
- Reduced Flare-Ups: Eliminates the risk of flare-ups that can char the exterior before the interior is cooked.
- Convenience: Oven cooking requires less hands-on attention compared to grilling.
The Two-Stage Cooking Process
The secret to a perfectly cooked tomahawk steak in the oven lies in the two-stage cooking process: searing followed by roasting.
Searing: Quickly sear the steak’s exterior to create a flavorful crust. This is best achieved on the stovetop in a cast iron skillet.
Roasting: Transfer the seared steak to the oven to finish cooking to the desired internal temperature.
Essential Equipment and Ingredients
Before you begin, gather the necessary equipment and ingredients:
- Tomahawk Steak: Choose a high-quality steak with generous marbling.
- Cast Iron Skillet: A heavy cast iron skillet is ideal for searing.
- Oven: A reliable oven is crucial for consistent roasting.
- Meat Thermometer: Essential for accurate temperature monitoring.
- Tongs: For handling the steak during searing and transferring.
- Oven Mitts: To protect your hands from the hot skillet.
- Seasoning: Coarse sea salt, freshly cracked black pepper, and optional herbs (rosemary, thyme).
- Oil: High smoke-point oil such as avocado, grapeseed, or canola oil.
- Butter: Optional, for basting during roasting.
Step-by-Step Cooking Instructions
Follow these detailed instructions for achieving the perfect oven-cooked tomahawk steak:
Prep the Steak: Remove the steak from the refrigerator at least one hour before cooking to allow it to come to room temperature. This ensures more even cooking.
Preheat Oven: Preheat your oven to 400°F (200°C).
Season Generously: Pat the steak dry with paper towels. Generously season all sides with coarse sea salt and freshly cracked black pepper. Don’t be shy – the steak needs a good amount of seasoning!
Sear the Steak: Heat a tablespoon of high smoke-point oil in a cast iron skillet over high heat until smoking hot. Carefully place the steak in the skillet and sear for 2-3 minutes per side, creating a deep brown crust. Also, sear the edges for about 1 minute each.
Roast in the Oven: Transfer the skillet with the seared steak to the preheated oven.
Monitor Temperature: Insert a meat thermometer into the thickest part of the steak, avoiding the bone.
Cook to Desired Doneness: Roast until the steak reaches your desired internal temperature (see table below).
Doneness Internal Temperature Rare 125-130°F (52-54°C) Medium Rare 130-135°F (54-57°C) Medium 135-145°F (57-63°C) Medium Well 145-155°F (63-68°C) Well Done 155°F+ (68°C+) Baste (Optional): During the last few minutes of roasting, add a tablespoon of butter to the skillet and baste the steak with the melted butter for added flavor.
Rest the Steak: Remove the steak from the oven and let it rest on a cutting board for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Slice and Serve: Slice the steak against the grain and serve immediately.
Common Mistakes to Avoid
- Skipping the Room Temperature Step: Cooking a cold steak will result in uneven cooking.
- Under-Seasoning: A thick steak needs ample seasoning.
- Not Searing Hot Enough: A hot skillet is essential for achieving a good sear.
- Overcooking: Use a meat thermometer to ensure accurate doneness.
- Skipping the Resting Period: Resting is crucial for tenderizing the steak.
Frequently Asked Questions (FAQs)
Why is bringing the steak to room temperature so important?
Bringing the steak to room temperature allows for more even cooking. A cold steak will take longer to cook in the center, potentially leading to an overcooked exterior.
Can I use a different type of pan besides cast iron for searing?
While cast iron is preferred due to its heat retention, you can use other heavy-bottomed, oven-safe skillets. However, cast iron provides the best sear.
What if I don’t have a meat thermometer?
A meat thermometer is highly recommended for accuracy. If you don’t have one, you can use the “touch test,” but this requires experience and is less reliable.
Can I add aromatics to the pan during roasting?
Yes, adding aromatics like garlic cloves, rosemary sprigs, or thyme sprigs to the pan during roasting will infuse the steak with additional flavor.
How do I know when the pan is hot enough for searing?
The oil should be shimmering and almost smoking. If the oil isn’t hot enough, the steak will steam instead of sear, resulting in a less desirable crust.
What is the best way to slice a tomahawk steak?
First, separate the steak from the bone. Then, slice the steak against the grain into 1/4- to 1/2-inch slices.
Can I use this method for other thick cuts of steak?
Yes, this method is well-suited for other thick cuts like ribeye, porterhouse, or T-bone steaks.
How long can I store leftover tomahawk steak?
Leftover tomahawk steak can be stored in an airtight container in the refrigerator for up to 3-4 days.
What are some good side dishes to serve with tomahawk steak?
Popular side dishes include mashed potatoes, roasted vegetables, asparagus, creamed spinach, and macaroni and cheese.
Can I cook a tomahawk steak from frozen?
Cooking a tomahawk steak from frozen is not recommended as it will result in uneven cooking. Always thaw the steak completely before cooking.
What is the best way to reheat tomahawk steak?
The best way to reheat tomahawk steak is in a low oven (250°F or 120°C) until warmed through. This helps to prevent overcooking.
How do I prevent my smoke alarm from going off when searing?
Ensure your ventilation is good by opening windows and turning on the exhaust fan. Using a high smoke-point oil and avoiding overcrowding the pan can also help reduce smoke.