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How to Pan Sear & Roast Your Tomahawk Steak

by Chef Anthony Marino

How to Pan Sear & Roast Your Tomahawk Steak

For this steak we will sear it first in a cast iron on our Wolf 15" Stainless Steel Transitional Induction Cooktop. We're going to finish it in true convection in our Wolf E Series Transitional 30" Stainless Steel Built In Single Electric Wall Oven using our roast probe.

You want to pat the steak off with a paper towel before cooking it. This just allows for it to crust up better on the outside. Season both sides with 2 tablespoons of salt and 2 tablespoons of pepper. Add 1 tablespoon of Montreal steak seasoning to enhance the beefy flavors. Drizzle 1 teaspoon of olive oil on top and top it with 1 ounce of butter for caramelization.

If you have any excess seasoning, just shake it off before adding this to the pan that way it doesn’t burn. Preheat the induction up to 80%, so you’re not starting this on a cold pan. Each side will take about 3 minutes. This can vary depending on how thick your steak is. Don’t forget to sear the sides of your steak until brown.

Once we sear all the sides, this is ready to go into the oven. Put this on a raised rack on top of a tray in order to ensure that the convection air reaches all sides of the steaks. If you want less of a mess, we also recommend putting a piece of parchment paper or tin foil down on your tray to catch drippings.

For our roast probe make sure to put it in the center of the steak at least covering 80%. This will give you the most accurate internal temperature for the steak while it’s cooking. Put this into the oven at 350 degrees until the internal temperature reaches 130 degrees. For our steak this took roughly 45 minutes. This will obviously depend on the thickness of the steak you have.

After the internal temperature reaches 130 degrees, pull this out of the oven and let it rest for 15 minutes. Resting this will really allow the juices to hold in our steak. When cutting into this, I follow the grain of the steak. You could slice this thin for more pieces or cut it into thick steaks. However, you want to serve this you can.

This resulted in a juicy and tender steak from this method.


  • 1 Tomahawk steak
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • 1 tablespoon Montreal steak seasoning
  • 1 teaspoon olive oil


  1. Pat your steak dry
  2. Season all sides with salt, pepper, and Montreal steak seasoning
  3. Preheat cast iron pan on high
  4. Add a teaspoon of olive oil to the pan
  5. Cook the steak on all sides for about 3 – 5 minutes or until a brown crust starts to form
  6. Preheat oven to 350 degrees Fahrenheit Insert roast probe in middle of steak
  7. Set internal temperature timer on oven for 130 degrees Fahrenheit
  8. Cook steak in oven for about 30 – 45 minutes or until it reaches the desired internal temperature
  9. Let rest or serve right away

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