The Perfectly Cooked Tomahawk

Mains

13 Oct

One of life’s most disappointing moments is cutting into a steak that’s overcooked or undercooked (dramatic I know!). Say goodbye to steak stress with this foolproof reverse sear tomahawk steak recipe! Perfectly pink inside with a golden, crusty sear on the outside—this is steak perfection at its finest.

Why Tomahawk Steaks Deserve Special Attention:

When it comes to steak, nothing beats the rich flavour and dramatic presentation of a tomahawk or ribeye. These thick cuts require precision, which is why the reverse sear method is the best technique to achieve consistent, perfect results.

What Is Reverse Searing?

Reverse searing involves cooking a large piece of meat at a low temperature in the oven until it reaches an internal temperature of 48–49°C (118–120°F). Afterward, it’s seared on a blazing hot grill or pan to lock in juices and create that irresistible crust. This method ensures your steak is evenly cooked and tender throughout.

Pro Tips for Perfect Tomahawk Steaks:

Use a Meat Thermometer: This is essential for precise cooking. A wireless thermometer that syncs with your phone makes it even easier to monitor the temperature.

Let It Rest: After the initial oven cook, allow your steak to rest for 5–10 minutes. This helps the juices redistribute before searing.

Searing is Key: Use a cast-iron skillet or barbecue grill to achieve the perfect crust. Preheat it until it’s smoking hot for the best results.

Season Generously: Don’t skimp on salt and pepper—these are the foundation of flavor.

Recommended Sides for Your Tomahawk Steak

Pair your steak with the perfect sides to create a restaurant-quality meal:

Duck Fat Potatoes

Classic Wedge Salad

Green beans

If you try this recipe, I’d love to hear your feedback!

Drop a comment below or reach out to me on Instagram @cookingwithdanie for tips or questions.

Prep Time: 10 min

Cooking Time: 75 mins

Serves: 2-4

Ingredients:

Tomahawk OR rib eye steak - around 750g - 1kg
Sea salt flakes
Pepper
Olive oil
Meat thermometer

Method:

Take your steak out of the fridge around 1-2 hours prior to ensure it comes to room temperature - this allows for even cooking!

Preheat your oven to 110c fan-forced (230°F)

Rub some olive oil all over your steak, and then generously top with sea salt flakes and pepper. Ensure all edges are salted!

Place your steak on a rack that is then placed onto a lined baking tray. I use a baking cooling rack on top of a baking tray.

Place into the oven for 45 mins or until the steak reaches an internal temperature of 48-49 degrees celcius (118-120 farenheit). Please note, depending on the size of your steak, it may reach the internal temp sooner than 45 minutes - this is why it is extremely important to use a meat thermometer when cooking this recipe as this could lead to overcooking.

When it has almost reached the internal temp, preheat your bbq or pan until it is smoking hot.

Let it rest on the tray until it reaches around 52 degrees celcius (125f)

Place on the bbq and cook for a few mins, constantly turning to get an even crust. Continue to check the temperature as you want to stop cooking when the internal temp reaches 53-57c (130-135f) for the perfectly medium rare steak!

Rest, lightly covered with foil for about 10-15 minutes. This is important as it allows the juices to redistribute evenly resulting in a juicier and tender steak.

Slice along the bone to remove the steak, and then cut into individual slices of meat. Serve and enjoy your perfectly cooked steak!

Side suggestions: