You don’t need a grill to cook a showstopping tomahawk. The reverse sear method delivers even doneness, exceptional tenderness, and a beautifully caramelized crust — all from your oven and stovetop.

This method is especially ideal for aged steaks, allowing their concentrated flavor to shine without overcooking the interior.

What You’ll Need

Step 1: Season + Rest

Bring your steak to room temperature (about 40 minutes). Season generously on all sides with salt and pepper. This rest allows the seasoning to penetrate and promotes even cooking.

Step 2: Slow Roast

Preheat your oven to 200°F (for the most even cook; up to 275°F if short on time).

Place the steak on a baking sheet and cook until the internal temperature reaches 120–130°F.

This typically takes 20–25 minutes depending on thickness.

Step 3: Heat the Pan

While the steak finishes in the oven, place your cast iron skillet over high heat. Add a thin layer of high smoke point oil and allow the pan to become very hot.

Step 4: Sear + Baste

Transfer the steak to the hot skillet. Sear for about 1 minute per side, including the edges.

For added depth, add butter and fresh thyme to the pan and baste as it sears.

You’re building crust — not cooking the interior further.

Step 5: Rest + Serve

Remove the steak when it reaches 135°F for medium rare (carryover heat will finish it).

Rest 5–10 minutes before slicing against the grain.

The Results:

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