How to Reverse Sear a Tomahawk Steak on Gas Grill and Oven

The right way to reverse sear a tomahawk steak comes down to thickness. At 2 to 2.5 inches thick, start it over high heat and the outside burns before the center is done. Low and slow first, hard sear at the end — that’s what fixes it. Both the inside and outside cook perfectly, every time.

I’ve cooked tomahawk steaks using several methods, including gas grills and ovens. The steps below reflect what worked best in my kitchen. If you’re still deciding between cuts, read this first: not sure which cut to buy.

In this guide, I will cover both the gas grill and oven method with exact temperatures and step-by-step instructions. The recommendations come from hands-on cooking experience. For a broader look at cooking a tomahawk on a gas grill, that guide covers additional methods and tips.

What Is the Reverse Sear Method?

The reverse sear flips the traditional cooking order. Instead of searing first and finishing low, you cook low and slow first — then sear hard at the very end.

For a tomahawk, this matters more than almost any other cut. High heat from the start drives heat inward fast and unevenly. By the time the center reaches 130°F, you have a half-inch gray band of overcooked meat on every edge. That’s money wasted. Slow cooking at a low temperature of 225°F allows the heat to slowly penetrate from the outside in. This results in every part of the meat being cooked evenly and a nice pink color from one end to the other.

The final sear is what creates the real crust. When a completely dry surface hits a 500°F+ grill, the Maillard reaction begins. In this process, protein and sugar combine to form a deep brown, flavorful crust. But if there’s moisture on the surface, it’s hindered. And instead of browning, steam is produced. That’s why drying the steak before searing is one of the most important steps, which many people skip.

The result: even doneness inside, real crust outside. Both done right, at the same time.

Gas Grill vs Oven: Which Method Is Better?

Both work. The difference comes down to flavor and equipment.

I’ve found that the oven method works better for me, and I get more consistent, equally good results. Some ovens can hold 225°F better than most grills. But a gas grill adds a flavor that an oven can never match. So just pick whichever you prefer based on your situation.

Tools and Ingredients You Need

Equipment

• Instant-read meat thermometer — A Thermapen or ThermoPop works well. Under $35 and worth every cent on a $60 steak.
• Wire rack + rimmed baking sheet — Elevates the steak so air circulates underneath during the slow cook phase.
• Gas grill or standard oven — Either works. See the comparison section above for help deciding.
• Cast iron skillet — For the oven method only. Holds heat better than any other pan for searing.
• Tongs — For flipping during the sear. Not a fork — piercing the meat lets juices escape.
• Paper towels — For patting the steak dry before searing. More important than most people think.

Ingredients

• Tomahawk steak 2 to 2.5 inches thick — Thinner than 2 inches and the reverse sear loses its advantage. For best results, use USDA Choice or Prime grade. Learn more about USDA beef grading standards.
• Kosher salt — Coarse grind sticks to the meat better than table salt. Morton or Diamond Crystal both work.
• Cracked black pepper — Coarse, not fine. Fine pepper burns during the high-heat sear.
• Butter, 2-3 tablespoons — Added at the end, not during the sear. Unsalted gives you more control.
• Avocado oil — High smoke point, neutral flavor. Use this for the sear itself.
• Optional: garlic, fresh rosemary, thyme — For butter basting in the last 30 seconds. Adds aroma more than flavor, but it’s worth doing.

Recipe Overview

How to Reverse Sear a Tomahawk Steak on a Gas Grill

Step 1: Season and dry brine

Pat the steak dry with paper towels. Then sprinkle a generous amount of kosher salt and ground black pepper on the top, bottom, and sides of the steak. Then place the steak on a wire rack set over a baking sheet. Do not cover. Refrigerate overnight. This little trick works wonders. It will help the outside of the steak cook more thoroughly. If you don’t have that much time, refrigerate it for at least 1 hour.

Salt first draws out the moisture from the surface of the meat. After a while that moisture returns back into the meat. As a result, compared to just sprinkling the seasoning right before cooking the outside of the meat becomes much drier. At the same time the salt penetrates deep into the meat making the flavor even better. Because the exterior is drier, it forms an amazing crust when you sear it at the end.

Step 2: Bring to room temperature and set up two-zone cooking

Take the steak out of the fridge about 30 minutes before you start cooking. The center of a cold steak takes a bit longer to heat up. Because the edges of the steak continue to cook for longer than the interior. You’ll find that the edges overcook before the center is properly heated.

Set your gas grill to two zones. That means don’t turn on the burners on both sides at the same time. Then close the lid and let the grill preheat thoroughly. Bring the temperature on the indirect or off side up to 225–250°F.

Don’t rely solely on the lid’s gauge to measure temperature because it usually shows the hottest part of the grill not the indirect side. Use a thermometer clips onto the grill grate. It sits right next to the cooking surface. It gives a more accurate reading.

Step 3: Cook indirect to 115-120°F

Place the steak on the indirect side of the grill, where it won’t get direct heat. Then close the lid and cook over low heat as desired. Every 15–20 minutes, use an instant-read thermometer to measure the temperature in the thickest part of the meat.

When inserting the thermometer position it slightly away from the bone. Bones retain and conduct heat differently than meat. So measuring too close to the bone may not give an accurate temperature.

This step usually takes 45–75 minutes. The actual time depends on the thickness of the meat and how well your grill maintains temperature. A 2 inch thick steak typically reaches 115°F in 55–60 minutes. A 2.5 inch thick steak can take 70–80 minutes.

Step 4: Rest off the heat

Pull the steak off the grill and rest it uncovered on the wire rack for 10 minutes. This step is not optional. The rest period firms up the surface slightly, which helps crust formation in the sear. It also allows the interior muscle fibers to relax before the final high-heat phase.

Step 5: Crank the heat

Turn all burners to maximum. Close the lid and let the grill reach 500°F or higher. Clean the grates with a brush while it heats. A clean, screaming hot grate gives you better contact and a better sear.

Step 6: Sear 1.5-2 minutes per side

Place the steak directly over the flame. Do not move it. Sear for 1.5-2 minutes per side. You can also stand the steak on its edge and hold it there for 30-45 seconds to render the fat cap along the side — this gives you crust on the edges, not just top and bottom.

The goal is a deep brown, not black. If you’re getting char in under 60 seconds, your grill is running too hot or the surface is still moist.

Step 7: Butter, rest, and slice

Move the steak off heat to a clean board or plate. Add 2-3 tablespoons of butter directly on top and let it melt over the crust. Rest for 5-10 minutes. Then slice against the grain.

How to Reverse Sear a Tomahawk Steak in the Oven

This method works just as well as the grill. It’s my go-to in colder months.

Preheat the oven to 225°F. Then place the seasoned steak on a wire rack set over a rimmed baking sheet. If you have an oven safe probe thermometer insert it into the steak now. That way you won’t have to keep opening the oven to check the temperature. Cook the steak until its internal temperature reaches 115–120°F. This usually takes about 50–70 minutes.

While the steak rests for 10 minutes you can place a cast iron pan on the stove over high heat. Let the pan heat thoroughly for 3–4 minutes. In fact, it’s better to heat it a little longer than you think. Then add a high smoke point oil such as, avocado oil. When you see light smoke rising from the oil then you’ll know the pan is ready.

Place the steak in the pan. Then sear it for 1.5–2 minutes per side. Do not move the steak during this time. In the last 30 seconds of searing the second side, add 2 tablespoons of butter, 2 crushed garlic cloves, and a sprig of fresh rosemary. Then tilt the pan slightly. Using a spoon, skim off the foamy butter and repeatedly pour it over the steak. This little trick works wonders. It enhances the flavor and helps the top of the steak brown more quickly.

Rest 5-10 minutes. Slice against the grain.

One tip: open a window or turn on your kitchen exhaust fan before you start. Cast iron searing at high heat produces a lot of smoke. Your smoke detector will go off if you don’t plan for it.

Reverse Sear Tomahawk Steak Temperature Chart

Pull the steak at the “pull temp.” Carryover cooking from the final sear raises the internal temperature another 5-10°F to reach the final serving temperature.

Most people cooking a tomahawk aim for medium rare. Pull at 115°F if you want it on the rarer side. Pull at 120°F for a classic medium rare. Go past 135°F and the fat marbling starts to break down differently — the steak gets drier and less flavorful. For a cut this expensive, medium rare is the right call.

The USDA recommends a minimum internal temperature of 145°F for whole beef cuts. That falls in the medium range on this chart.

How Long to Reverse Sear a Tomahawk Steak?

At 225°F, the low-and-slow phase takes 45-75 minutes depending on thickness. A 2-inch tomahawk is usually ready to sear around the 55-60 minute mark. Add 5 minutes for searing and 10 minutes of resting time.

Total time, start to plate: 70-90 minutes.

The biggest factor here is thickness—it’s the main variable. A 2.5-inch-thick steak takes 15–20 minutes longer to cook at the same oven or grill temperature than a 2-inch steak. And if the steak is cold instead of at room temperature, you’ll need an extra 10–15 minutes.

Common Mistakes to Avoid

Avoiding a thermometer. Definitely not the right move. You can’t really tell how well-done a steak is just by touch or by time alone. You can never tell how cooked a 2-inch-thick steak is just by touching it or by guesswork. In my opinion, this is the best way—buy a thermometer. Try it once, and you’ll see the difference. And use it every time you cook.

Not drying the surface before searing. If the surface isn’t dried before searing, the moisture on the steak’s exterior will immediately turn to steam when it hits a hot pan or grill. This steam lowers the surface temperature, preventing the Maillard reaction from occurring properly. As a result, the meat doesn’t turn nicely brown or caramelized but instead stays pale and steamed.

Searing too early without resting. When cooking, it’s best not to let the steak cool down. If you sear the surface indirectly while it’s still wet, thermal stress builds up inside, preventing the crust from forming properly. This sear rest actually works—just ten minutes is enough.

Cooking straight from the fridge. The cold part of the steak takes a bit longer to reach the desired temperature. That means the entire piece of meat is cooking longer than necessary. Take the steak out about 30 minutes before you start cooking.

Cutting too soon after the final sear. It’s not right to slice it too soon after the last sear. If you cut it immediately after searing, the juices run straight onto the cutting board. And that’s the flavor you paid for. Wait a full 5–10 minutes.

Using the wrong oil in a cast iron skillet. Butter tends to burn easily at high temperatures. Olive oil also smokes a lot, so it’s not a good idea either. Use avocado oil or refined vegetable oil for the skillet. And if you want to enhance the flavor, add butter towards the very end of cooking, about 30 seconds left, not at the beginning.

What to Serve with Reverse Sear Tomahawk Steak

A tomahawk steak can serve 2–3 people very well. The best side dishes are prepared so that they’re ready just as the steak is slowly cooking. That way, everything comes together at exactly the right time.

Best Toppings and Sauces

Compound Butter

The easiest upgrade you can make is compound butter. Simply mix together softened butter, garlic, fresh herbs, and salt. Then shape the mixture into a log, wrap in plastic, and refrigerate. After searing your steak, cut a round piece directly onto the hot steak. It will melt and blend into the crust as the steak cooks.

Three combinations that work well:

• Garlic and rosemary butter
• Blue cheese and chive butter
• Smoked paprika and parsley butter

Best Sauces

Chimichurri — is a sauce made by mixing fresh parsley, garlic, red wine vinegar, olive oil, and red pepper flakes. It’s actually very fresh and has a slightly tangy flavor. It doesn’t overpower the taste of fatty beef. instead it balances it even better.

Peppercorn sauce — It’s made with heavy cream, ground black pepper, beef stock, and a tablespoon of brandy. It’s a very rich, classic sauce. It’s absolutely perfect for a medium-to-medium well seared steak.

Garlic herb butter sauce — Same ingredients as compound butter, melted and spooned over the sliced steak at the table. Simpler than it sounds.

What to Avoid

It’s best to avoid tomato sauce and extra sugar. Barbecue sauce, ketchup, teriyaki—they just cover up the marbling you paid for. The flavor of the tomahawk is so rich that it’s often amazing even when eaten plain.

Best Side Dishes

Potatoes

Garlic butter roasted potatoes The easiest option is garlic-butter roasted potatoes. Toss the potatoes well with olive oil, salt, and garlic. Then place them on a separate rack alongside the steak and start roasting in the oven at 225°F. After the steak has rested, increase the oven temperature to 400°F; By the time the steak is seared and rested, the potatoes will be perfectly done.

Vegetables

Creamed spinach pairs wonderfully with a large cut of beef. It’s filling and delicious, yet it doesn’t overpower the flavor of the steak. Make it on the stove while you’re searing the steak.

Grilled corn The gas grill method is perfect for grilling corn. For high-heat searing, simply place the corn on the grate directly over the flame. At 500°F, it takes just 4 minutes to cook.

Salad

Caesar salad If you’re looking for something light, Caesar salad is the perfect choice. Its tangy flavor actually balances wonderfully with the rich taste of steak.

Love cooking beef? Check out this beef brisket pastrami recipe next.

Nutrition Information

Per serving (6oz cooked, without added butter or sauce)

* Percent Daily Values are based on a 2,000 calorie diet. Actual values may vary based on steak size and preparation method.

Health Benefits of Reverse Sear Tomahawk Steak

Note: Values are based on the steak and optional aromatics. Adding butter, oil, and sauces changes the overall nutritional profile.

How to Reverse Sear a Tomahawk Steak on Gas Grill and Oven

Recipe by Tayuba Tabassum

0.0 from 0 votes

Course: Main CourseCuisine: AmericanDifficulty: Medium

Servings

3

servings

Prep time

10

minutes

Cooking time

1

hour 

30

minutes

Calories

423

kcal

Rest time

15

minutes

Sear time

5

minutes

Total time

2

hours 

A thick bone-in ribeye cooked low and slow at 225°F, then seared hard at the end. The reverse sear gives you edge-to-edge medium rare every time — no gray band, no guessing.

Ingredients

• 1 tomahawk steak, 2 to 2.5 inches thick (about 2-2.5 lbs)

• 1 tbsp kosher salt (Morton or Diamond Crystal)

• 1 tsp cracked black pepper, coarse ground

• 2-3 tbsp unsalted butter

• 1 tbsp avocado oil
  
  (Optional)

• 2 garlic cloves, crushed

• 1 sprig fresh rosemary

• 2 sprigs fresh thyme

Directions

• Pat the steak completely dry with paper towels. Season all sides generously with kosher salt and cracked black pepper. Place on a wire rack over a baking sheet, uncovered, and refrigerate overnight or at least 1 hour.
• Remove the steak from the fridge 30 minutes before cooking.
• Set up your gas grill for two-zone cooking. Target 225-250°F on the indirect side. Or preheat your oven to 225°F.
• Cook the steak on the indirect side of the grill or on a wire rack in the oven until the internal temperature reaches 115-120°F. This takes 45-75 minutes depending on thickness.
• Rest the steak uncovered on the wire rack for 10 minutes.
• Crank the grill to 500°F+ or heat a cast iron skillet over high heat for 3-4 minutes. Add avocado oil.
• Sear the steak for 1.5-2 minutes per side. For the oven method, baste with butter, garlic, and rosemary in the last 30 seconds.
• Remove from heat. Add butter on top and rest 5-10 minutes before slicing against the grain.

Notes

• Calories are approximate based on a 6oz cooked serving without added butter or sauce.

Frequently Asked Questions

Conclusion

When cooking a tomahawk steak at home, it’s best to cook it upside down. Start over low heat and cook slowly so it cooks evenly all the way through. Trust me, it’s amazing. Near the end of cooking, give the crust a good sear. Try it once and you’ll notice the difference. If possible, dry-brine it overnight.

Gas grilling gives food a slightly charred flavor that many people like. Actually, the oven-to-cast-iron method is a great alternative. It gives you more control and produces an amazing crust. Trust me, it’s fantastic. But the truth is, both methods yield good results.

If this has been helpful to you, share it with someone who’s cooking their own tomahawk for the first time. And if you’ve got something different or unique in your kitchen, let me know in the comments below.