Reverse Sear Tomahawk Steak (Oven and Gas Grill Method)

To reverse sear a tomahawk steak, cook it low and slow first. Then sear it hard at the end. This works best on steaks 2 to 3 inches thick. The center cooks evenly before the crust forms. You get edge-to-edge medium rare.

I’ve cooked tomahawk steaks on gas grills and in the oven. The steps below cover both, with exact temperatures and times. Still choosing a cut? Read tomahawk steak vs ribeye first.

Quick answer:

• Oven: 250°F. Use 225°F for a gentler cook.
• Pull temp: About 115°F for medium rare.
• Oven time: Roughly 45 to 90 minutes, plus searing and resting.
• Sear: 60 to 90 seconds per side on a gas grill at 500°F or more.
• Rest: About 10 minutes. The final temp lands near 130 to 135°F.

What Is the Reverse Sear Method?

Reverse searing a tomahawk steak means cooking it gently at low heat first. Then you sear it over very high heat at the end. This suits thick steaks. The center cooks evenly, so you avoid a thick gray (or grey) band.

The sear builds the crust. A dry steak on a 500°F surface starts the Maillard reaction. A wet surface makes steam instead. So dry the steak well.

Gas Grill vs Oven: Which Method Is Better?

I’ve found the oven gives me more consistent results. Many ovens hold 225°F better than a grill does. But a gas grill adds a flavor an oven can’t match. Most cooks use the oven for the slow stage and the gas grill for the sear. That combo works on propane or natural gas grills.

Tools and Ingredients You Need

Equipment

• Instant-read thermometer: A Thermapen or ThermoPop works well.
• Wire rack and rimmed baking sheet: They let air circulate evenly.
• Gas grill or cast iron skillet: For the sear.
• Tongs and paper towels: Tongs will not pierce the meat. Paper towels dry the steak.

Ingredients

• Tomahawk steak, 2 to 3 inches thick: Under 2 inches, the reverse sear loses its edge. Choose USDA Choice or Prime. Learn more about USDA beef grading standards.
• Kosher salt and coarse black pepper: Fine pepper burns during the sear.
• Unsalted butter, 2 to 3 tablespoons: Add it at the end.
• Avocado oil: High smoke point. Use it for the sear.
• Optional garlic, rosemary, and thyme: For butter basting.

Recipe Overview

Times are for a steak about 2.5 inches thick. They include 20 minutes of total rest. Dry brining is not included.

How to Reverse Sear a Tomahawk Steak in the Oven and Gas Grill

The oven handles the slow stage. The gas grill handles the sear. Let the thermometer decide, not the clock.

Step 1: Season and dry brine

Pat the steak dry. Sprinkle kosher salt and coarse pepper on every side. Set it on a wire rack over a baking sheet. Refrigerate it uncovered overnight, or at least 1 hour. The salt seasons the meat and dries the surface for a better crust.

Step 2: Bring to room temperature and heat the oven

Take the steak out of the fridge 30 minutes before cooking. Preheat the oven to 250°F. Use 225°F for a gentler cook. Set the steak on the wire rack over a rimmed baking sheet. The rack lets air circulate.

Step 3: Cook to 115°F

Cook until the thickest part hits about 115°F for medium rare. Keep the probe away from the bone. Bone skews the reading. Check every 15 to 20 minutes.

Expect roughly 45 to 90 minutes. Thickness and starting temperature matter more than weight. The steak keeps warming during the sear and rest.

Step 4: Rest while the grill heats

Rest the steak uncovered for about 10 minutes. Meanwhile, preheat the gas grill to at least 500°F. Brush the grates. Use direct heat only for the final sear.

Step 5: Sear 60 to 90 seconds per side

Lay the steak over the flame and do not move it. Sear 60 to 90 seconds per side. Rotate once for crosshatch marks if you like. A weaker grill may need up to 2 minutes. Then stand the steak on its edge for 30 to 45 seconds. This renders the fat cap.

Go by crust color and temperature, not time alone. Aim for deep brown, not black.

Step 6: Butter, rest, and slice

Put 2 to 3 tablespoons of butter on top and let it melt. Rest about 10 minutes. Then slice against the grain.

Want more grill options? See our guide to cooking a tomahawk on a gas grill.

How to Reverse Sear a Tomahawk Steak on a Gas Grill Only

Light one side only. Heat the unlit side to 225 to 250°F. Cook the steak there until it reaches about 115°F. Then move it to the hot side and sear.

Gas grills often struggle to hold 225°F. Clip a thermometer to the grate. If the grill will not hold the heat, use the oven for the slow stage.

How to Reverse Sear a Tomahawk Steak in the Oven Without a Grill

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

Cook the steak in the oven as above and rest it 10 minutes. Then pan sear it in a very hot cast iron skillet. Heat the skillet 3 to 4 minutes over high heat. Add a little avocado oil. Sear 60 to 90 seconds per side. In the last 30 seconds, add 2 tablespoons of butter. Add 2 crushed garlic cloves and a rosemary sprig. Spoon the butter over the steak. Keep the basting short.

Open a window or run the exhaust fan. Cast iron makes a lot of smoke.

Reverse Sear Tomahawk Steak Temperature Chart

Pull the steak at the pull temp. It will continue warming during the sear and rest. The rise is roughly 10 to 20°F. Reports run from about 6°F to 20°F, so verify with your own thermometer.

Medium rare is about 130 to 135°F after resting. Pull at 110°F for the rarer side and 115°F for a classic medium rare. Past 135°F, the steak dries out.

The USDA recommends 145°F with a 3-minute rest for whole cuts of beef. Medium rare is a personal choice. Cook to 145°F if you serve young children, older adults, or anyone pregnant.

How Long to Reverse Sear a Tomahawk Steak?

Expect roughly 45 to 90 minutes in the oven for a thick tomahawk, plus searing and resting.

• Weight can mislead. A 2.5 lb tomahawk is not always the same thickness. Measure it.
• A steak straight from the fridge needs 10 to 15 more minutes.
• Ovens run hot or cold. Trust the thermometer, not a fixed clock time.

Variations and Substitutions

Regular ribeye. A tomahawk is a bone-in ribeye, so a thick ribeye is a good reverse sear steak. Use one at least 1.5 inches thick. It cooks faster, so check early.

Kamado, pellet, or charcoal bbq. Set up for indirect heat at 225 to 250°F. Pull at about 115°F. Then open the vents and sear over the hot side. You do not need a smoker.

Gas oven. Gas ovens cycle on and off. Use a stand-alone oven thermometer.

Common Mistakes and How to Fix Them

Skipping the thermometer. You cannot judge a thick steak by touch or time.

A thick gray band. A thin band is normal and mostly cosmetic. A thick one means the sear ran too long. The surface may not have been hot enough. Long butter basting can add to it. Pull earlier and sear briefly.

A pale crust. The grill or pan was not hot enough. The surface may have been wet. Too much oil can also hurt. Preheat longer and pat the steak dry. Butter burns at high heat, so sear in avocado oil.

An overcooked center. The sear ran too long, or heat and a long rest pushed it past target. Pull earlier and keep the sear short.

Slicing too soon. The juices run onto the board. Wait the full 10 minutes.

What to Serve with Reverse Sear Tomahawk Steak

A tomahawk feeds 2 to 3 people. Make the sides while the steak cooks.

• Compound butter: Mix softened butter, garlic, herbs, and salt. Chill it, then slice a round onto the hot steak. Try garlic and rosemary, blue cheese and chive, or smoked paprika and parsley.
• Chimichurri: Parsley, garlic, red wine vinegar, olive oil, and red pepper flakes. Its tang balances fatty beef.
• Peppercorn sauce: Cream, black pepper, beef stock, and brandy. It suits medium to medium well.
• Garlic butter roasted potatoes: Cut them small. Roast on a second rack beside the steak. When the steak comes out, raise the oven to 400°F to finish them.
• Creamed spinach: Make it on the stove while the steak rests.
• Grilled corn: Cook it while the steak rests and the grill heats. Turn it often. It takes about 10 minutes.
• Caesar salad: A light, tangy contrast.

Skip ketchup, barbecue sauce, and teriyaki. They cover the marbling.

Love cooking beef? Try this beef brisket pastrami recipe next.

How to Store and Reheat Leftovers

Refrigerate cooled leftovers in an airtight container within 2 hours. Slice before storing for easier reheating. They keep for 3 to 4 days. Reheat slices gently in a 250°F oven or a covered skillet with a splash of broth. Avoid long high heat.

Nutrition Information

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

* Based on a 2,000 calorie diet. Values vary with steak size and preparation.

Health Benefits of Reverse Sear Tomahawk Steak

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

Recipe by Tayuba Tabassum

0.0 from 0 votes

Course: Main CourseCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A thick bone-in ribeye cooked low and slow in the oven, then seared hard on a gas grill. The reverse sear gives you edge-to-edge medium rare with little gray band.

Ingredients

• 1 tomahawk steak, 2 to 3 inches thick (about 2.5-3 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, for the sear

• 2 garlic cloves, crushed

• 1 sprig fresh rosemary

• 2 sprigs fresh thyme

Directions

• Pat the steak completely dry with paper towels. Season all sides with kosher salt and cracked black pepper. Set on a wire rack over a baking sheet. Refrigerate uncovered overnight, or at least 1 hour.
• Take the steak out of the fridge 30 minutes before cooking.
• Preheat your oven to 250°F. Use 225°F for a gentler cook. Set the steak on a wire rack over a rimmed baking sheet.
• Cook until the thickest part reaches about 115°F for medium rare. This takes roughly 45-90 minutes for a thick tomahawk. Thickness matters more than weight.
• Rest the steak uncovered for about 10 minutes. Meanwhile, heat your gas grill to at least 500°F, or heat a cast iron skillet over high heat for 3-4 minutes.
• Sear 60-90 seconds per side. Rotate once for crosshatch marks if you like. Stand the steak on its edge for 30-45 seconds to render the fat cap.
• Put butter on top. Rest about 10 minutes. Slice against the grain.

Notes

• Times are for a steak about 2.5 inches thick. Use the thermometer, not the clock.
• Calories are approximate for a 6oz cooked serving without added butter or sauce.

Frequently Asked Questions

Conclusion

Reverse searing flips the usual order. Cook the tomahawk low and slow so it heats evenly. Then sear it hard for a deep crust. Dry brine it overnight if you can, and use a thermometer.

If this helped, share it with someone cooking their first tomahawk. And if you do something different in your kitchen, tell me in the comments below.