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The Perfect Reverse Sear For Your Tomahawk Steak | Bake then Sear

by Chef Anthony Marino

The Perfect Reverse Sear For Your Tomahawk Steak | Bake then Sear

Before putting it into the oven, pat it dry to get the extra moisture off of it. This will really help the outer part crust while it’s roasting in the oven. Season this with 2 tablespoons of black pepper, and 2 tablespoons of salt. You can be more generous with the salt too; it will help bring the beef flavor out. Don’t forget to season your fat sides of the steak as well. If you also season from up high, this allows for more even seasoning distribution and coverage.

We used the Wolf Convection Wall Oven for this. We have it preheated to 350 degrees. We will also be using the roast probe function. In some ovens you have the option of monitoring your meats internal temperature.

You stick the probe end into the middle of the meat, and then plug it in to respective hole at the top inside of the oven. We can then go to the oven display and set the temperature we want the internal of the steak to reach. For this steak, we want it to get to about 130 degrees.

Of course, if you don’t have a roast probe feel free to monitor your internal temperature with any meat thermometer.

Chef’s Tip: If you are using the roast probe, make sure to insert it in the center of the steak and not along any bones or the edges. This will ensure your meat will be cooked thoroughly.

Convection will also use all three heat sources to create an evenly cooked piece. It pushes air all around the oven making a much more thorough cook. It's going to brown it on the bottom, and on the top. The convection fan is going to fly all the way through, creating an even oven surface, the left, the right to get a really even cook with top and bottom heat.

Once we pull it out of the oven, we will take this over to our Wolf Induction to pan sear it. We're using a cast iron pan for this. After oiling the pan, place your steak down and cook it for about 3 minutes on each side. Don’t forget to also sear the sides of the steak. We want a crust on every side.

We decided to cut right into this instead of letting it sit. This method gave me a tender and juicy tomahawk steak, with a crisp crust on the outside.


  • 2 tablespoons black pepper
  • 2 tablespoons salt
  • 1 tomahawk steak


  1. Pat your steak dry Season all sides with salt and pepper
  2. Preheat oven to 350 degrees Fahrenheit
  3. Insert roast probe into middle of steak to monitor internal temperature
  4. Set the roast probe temperature on your oven to 130 degrees Fahrenheit
  5. Cook your steak for 20 – 30 minutes, or until it reaches the correct internal temperature
  6. Preheat your cast iron on the induction on high
  7. Remove steak from the oven when finished, and place in pan
  8. Cook all sides for 3 – 5 minutes or until crust forms on outside of the steak
  9. Let it rest or serve it right away

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