How to Reverse Sear a Tomahawk Steak?

This site contains affiliate links to products. We may receive a commission for purchases made through these links.

Reverse searing, also called oven searing, is a technique for cooking meat in an oven that involves preheating it to a higher temperature than the desired cooking temperature.

The technique is often used to cook steaks that are thick and have some fat on them. It can also be used for roasts or other items of similar shape. The goal is to cook the item all the way through without overcooking the outside or edges.

How to reverse sear a Tomahawk steak? To reverse sear, you will need to be patient. You should let the steak cook for about 45 minutes at 250 degrees Fahrenheit before flipping it over, and then cook it for another 45 minutes before reaching your desired doneness.

What is a Tomahawk Steak and Why is it Important?

Tomahawk Steaks are reverse-seared steaks that need to be grilled to medium doneness and then seared again for a few minutes to create a crust on the outside.

They are expensive and popular among steak lovers. These steaks usually come with an impressive bone presentation, making them a great choice for those who care about presentation as well as flavor.

In this way of cooking, the steaks are seared over very high heat and then placed into an oven to finish. This gives the outside surface a charred crust and results in the inside being hotter than the surface.

Tomahawks are known for having an intense beef taste because they are usually cooked to a higher temperature than other steak cuts which leads to more Maillard reaction.

The Best Reverse Sear Steaks

The best reverse-seared steaks are done with a thin cut of beef like flank or flanken style (also known as a flat iron) to maximize surface area for even cooking.

This technique is said to produce better-tasting steaks because of a longer, more even exposure to heat. The steak will also be evenly browned on the outside and moist and juicy on the inside.

The reverse sear method can be used for any cut of meat that is best grilled or pan-seared, such as steak, roast beef, pork chops, chicken breast, lamb leg, etc. It’s preferable if your pan has a lid so that you don’t lose any moisture. A cast iron skillet works well too because it has a natural ability to distribute heat evenly.

A reverse sear steak is the most flavorful and moist steak you can cook. There are many benefits to cooking a reverse sear steak, but the two most significant benefits come from the flavor and how moist the meat is.

Reverse-seared steaks are cooked on low heat and require a longer amount of time to cook. This means that your meat will not have any of those tough, chewy fibers that come with eating undercooked meat.

Why do People Prefer Reverse Sear Steaks?

Many people like cooking reverse sear steaks because it’s a more hands-off process and requires less attention than other methods of cooking a steak. It’s almost like an oven process because all you need to do is set your timer and put it in a preheated oven until it reaches your desired doneness.

The most important thing when cooking these steaks is not touching or disturbing them as they cook– which ensures that they stay as juicy as possible on each side.

A reverse sear steak is a relatively new manner of cooking steak. The meat is first cooked at a lower temperature and then seared at the end. The goal is to cook the meat more gently, preserving as much of its natural juices as possible.

How To Cook a Tomahawk Steak?

How To Cook a Tomahawk Steak

The tomahawk steak is a popular cut, and preparation can be a bit of a trick. Here are some steps to make sure that your dish turns out perfect.

  • Step 1: Rub the steak down with olive oil.
  • Step 2: Add salt and pepper for flavor.
  • Step 3: Place the steak in the oven at 450 degrees Fahrenheit for 10 minutes, or until it is still pink in color and juicy on the inside.
  • Step 4: Turn off the oven, but allow it to stay in there while you sear your steak on both sides until it reaches desired doneness level (it should take about 6-8 minutes).
  • Step 5: Allow the meat to rest for 10 minutes before carving it into thin slices with a sharp knife.

How Long Do You Reverse Sear a Tomahawk?

Many factors go into how long to reverse sear a tomahawk. The most important ones are the thickness of the meat, the desired doneness, and the desired level of caramelization.

You should experiment with different cooking times to find what you like best. It can take up to one hour for a reverse sear to finish cooking a steak depending on how thick your cut of meat is and it can take between 8-14 minutes for a traditional sear.

Also Read: Can You Store a Blackstone Griddle Outside?

What Is the Best Way to Serve a Reverse Sear Tomahawk Steak?

To serve Tomahawk steak, chefs first trim the excess fat from the edges of the meat and remove any pieces of membrane that remain on it. Then they can season it with salt, pepper, and any other spices desired by customers.

They should then grill or sear the meat on all sides until it is cooked to medium-rare or medium. Afterward, they can cut it into bite-sized pieces and serve it either on a plate or cutting board with a small side salad or vegetable of choice.

Why Should I Let the Steak Rest?

There are two important reasons to allow your steak to sit. The first is that the meat fibers will relax and reabsorb the natural juices which will make for a more succulent, tasty meal.

The second is that resting your steak allows for a uniform temperature throughout the meat, which will make it more tender. If you’re looking for the Best Knives for Trimming Brisket then read out the buying guide on this link.

Leave a Comment