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There’s something deeply satisfying about cooking a tomahawk steak. Maybe it’s the caveman-like bone handle. Maybe it’s the marbled meat that melts in your mouth when done right. But here’s the truth: this epic steak isn’t just for the grill masters. You can absolutely cook a tomahawk steak to restaurant perfection—right in your oven.
I’ve cooked tomahawks in everything from cast-iron skillets to convection ovens. And after plenty of trial and error (and a few delicious failures), I’ve nailed the reverse sear method. Whether you’re in the U.S., UK, or Australia, this guide will walk you through everything you need to know about how to oven cook tomahawk steak.
Let’s get into it.
What is a Tomahawk Steak and Why It’s Special
A tomahawk steak is essentially a bone-in ribeye—but with extra drama. It comes with a long frenched bone that makes it look like, well, a tomahawk axe. That big bone doesn’t just look cool; it helps retain moisture and adds flavor during cooking.
This cut is known for rich marbling and bold beefy flavor. It typically weighs between 30 to 45 ounces (850g to 1.2kg), making it perfect for sharing. The thick cut makes it ideal for slow, controlled cooking, which is why the oven method—especially the reverse sear—works so well.
Unlike thinner cuts like New York strip or sirloin, the tomahawk needs time for heat to work its way through the center without overcooking the outside. That’s why it’s the perfect candidate for the oven. And yes, it beats grilling in many ways (especially when the weather doesn’t cooperate).
Why Choose the Oven?
Most people assume you need a grill to cook a tomahawk steak. But ovens offer something grills can’t: precision. You can control the temperature down to a degree, ensuring even cooking throughout the thick steak.
Here’s why I often choose the oven over the grill:
- Year-round convenience: Cook indoors, rain or shine.
- Temperature accuracy: No flare-ups or cold spots like a grill.
- Perfect for reverse searing: Low and slow in the oven, then sear hot at the end.
You can even combine both methods—start in the oven, finish on the grill. This is great for those in Australia during summer or UK folks who want that char flavor without relying on outdoor grilling alone.
So no, you don’t need a grill to get that gorgeous crust. Your oven has your back.
Tools & Ingredients You’ll Need
Tools:
- Oven (regular or convection)
- Wire rack + baking tray
- Meat thermometer (instant-read or probe)
- Cast-iron skillet or heavy-duty pan
- Tongs
Optional: Grill, BBQ, or blowtorch for searing
Ingredients:
- 1 tomahawk steak (around 2–2.5 inches thick)
- Kosher salt
- Cracked black pepper
- High smoke-point oil (like avocado or grapeseed)
- Optional herbs: rosemary, thyme, garlic, butter
Get your tomahawk steak from a local butcher. Supermarkets sometimes freeze them, which affects texture.
How to Oven Cook Tomahawk Steak
Bring to Room Temperature
Take your steak out of the fridge at least 1 hour before cooking. Cold meat seizes up when it hits heat, leading to uneven cooking. Room-temp steak = even pink center.
Season Liberally
Use plenty of kosher salt and black pepper on all sides. Want to get fancy? Dry brine the steak by salting it and leaving it uncovered in the fridge overnight. This helps the salt penetrate deep for more flavor.
Oven Bake Low and Slow
Preheat your oven to 225°F (107°C).
Place the steak on a wire rack over a baking sheet (this allows air to circulate). Bake for 45 to 60 minutes, depending on thickness and your target internal temp.
This is where the “Tomahawk steak oven time calculator” idea comes in:
- Rare (115°F): ~40 minutes
- Medium-Rare (120–125°F): ~50 minutes
- Medium (130–135°F): ~60 minutes
Check Internal Temp
Use your meat thermometer to check the center of the steak. For medium-rare, pull it out when it hits 115–118°F (46–48°C). It will rise a few degrees while resting.
Rest Before the Sear
Let the steak rest for 10–15 minutes under foil. This prevents juices from spilling out when you cut into it later.
Sear for the Crust
Heat a cast-iron skillet on high heat (or crank up your grill).
Add oil and sear each side of the steak for 45 seconds to 1 minute until a deep brown crust forms. You can toss in butter, rosemary, and garlic for a flavor bomb.
Step 7: Final Rest & Slice
Rest again for 5 minutes, then slice against the grain for max tenderness.
Tomahawk Steak Oven Temperature and Time: What You Need to Know
What temperature to cook tomahawk steak in oven? For reverse sear, stick with 225°F (107°C) or 250°F (121°C). Higher temps like 400°F (204°C) cook faster but increase the risk of uneven doneness.
If you’re wondering:
- How long to cook tomahawk steak in oven at 400? About 20–25 minutes, but crust and internal temp control are trickier.
- Tomahawk steak oven temperature Celsius? 107°C (reverse sear), 180°C+ (fast bake method)
Stick with low and slow for precision.
Oven Cooking Methods
Oven Only (No Grill or Sear)
You can fully cook a tomahawk steak in the oven:
- Bake at 400°F (204°C) for 20–30 minutes.
- Finish with a 2–3 minute broil for crust.
Not as ideal as reverse sear, but it works if you lack a stovetop.
Oven + Grill Combo
- Bake at 225°F (107°C) until 115°F inside.
- Move to a hot grill for a 1-minute sear per side.
Perfect for BBQ setups in Australia or the UK.
UK, Australia, and More
UK
- Convert 225°F to 107°C, and 400°F to 204°C
- Kosher salt = coarse sea salt
- Butchers often label tomahawk as “bone-in ribeye”
Australia
- Great BBQ weather? Finish the steak outside on a gas or wood grill
- Pair with local wine or fresh veg for a summery dish
Celebrity-Inspired Approaches
Gordon Ramsay
Gordon uses the stovetop-to-oven method, but often skips the reverse sear. His style? High-heat sear first, then finish in the oven.
BBC Good Food
Recommends a broiler (grill) finish after oven cooking. Less precise, but good for UK homes.
Reverse sear offers the most control and flavor.
What If You Don’t Have an Oven?
Don’t worry—you can still make a mean tomahawk:
- Pan-sear + tent with foil: Cook to medium-rare using low stovetop heat
- BBQ only: Use indirect heat until 115°F, then sear hot for crust
It won’t be as foolproof, but it can still be delicious.
FAQs
Q1: How long do you cook a tomahawk steak in the oven?
About 45–60 minutes at 225°F (107°C) for medium-rare, depending on thickness.
Q2: What temperature to cook tomahawk steak in oven?
The best reverse sear temp is 225°F (107°C).
Q3: Can I use the reverse sear method in the oven?
Yes! It’s ideal for reverse searing thanks to even, controlled heat.
Q4: How long to cook steak in the oven at 180 degrees?
At 180°C (356°F), cook for around 25–30 minutes, then sear.
Q5: How to reverse sear a tomahawk steak in the oven?
Bake low and slow, rest, then sear hot. Full guide above!
Q6: What’s the best tomahawk steak oven temperature Celsius?
107°C for reverse sear, 204°C for fast baking.
Q7: How long to oven cook tomahawk steak to medium-rare?
About 50 minutes at 225°F (107°C).
Q8: Can I use a convection oven or air fryer?
Yes, but reduce oven temp by 20°F. Air fryers may be too small.
Tips for a Restaurant-Quality Steak
- Always use a thermometer: Don’t guess doneness.
- Let it rest: Twice! Once before sear, once after.
- Use the right oil: High smoke point oils like avocado or grapeseed prevent burning.
- Cut against the grain: Makes the meat tender, not chewy.
Conclusion
Cooking a tomahawk steak in the oven might sound intimidating, but once you master the reverse sear, it’s almost foolproof. With a little patience and the right tools, you can serve a steakhouse-worthy cut right from your kitchen. Whether you’re in the U.S., UK, or Australia, this method works beautifully.
Now that you know exactly how to oven cook tomahawk steak, why not give it a go this weekend? And when you do, drop a comment below and let me know how it turned out. I’d love to hear your experience!
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