Enjoy! Oven-Cooked Tomahawk Ribeye Recipe Rest for 5-10 minutes before slicing into two pieces. Loosely tent the steak with aluminum foil.
Move steak to a clean plate or cutting board. If necessary for thicker steaks, turn the oven temperature down to 350 degrees and cook for a few more minutes to bring the internal steak temperature up. Use the temperature range chart above to determine when to remove the steak from the oven. Cook for 15-20 minutes, depending on your preferred level of doneness. Transfer the skillet to the oven’s middle rack. You should see the steak turn golden-brown. Sear the steaks in the skillet on each side for 2-3 minutes. Sprinkle black pepper on both sides of the steak. Add one tablespoon of oil to a cast-iron skillet and heat to high. Then, let the steak rest at room temperature for 45 minutes.Ībout 10 minutes prior to cooking, preheat the oven to 425 degrees. Use your fingers to rub the salt into the meat. Start by salting the steak on both sides.
TOMAHAWK STEAKS HOW TO
Learn how to cook tomahawk ribeye in the oven with these step-by-step instructions. Oven Cooking Tomahawk Ribeye Instructions Dry-aged steaks are usually a little more expensive because the process takes longer. Both processes take several weeks to age steaks, which breaks down tough fibers for tenderization and flavor. Premium Angus is a step below that label, offering a more affordable option that’s still high-quality.įinally, dry-aging or wet-aging is a matter of preference. USDA Prime is the highest ranking the USDA gives steak based on its marbling and color. It’s more of a specialty cut of beef, so you may need to visit a butcher or visit Chicago Steak Company online to get your fix.įrom there, it’s a matter of navigating the different kinds of cuts. Tomahawk steak isn’t a cut you’ll likely find in the grocery store. Use the chart above as a reference for when to remove the steaks from the oven and what temperature they should reach before eating. Insert the probe into the thickest part of the meat for the most accurate reading of its internal temperature.
Use a meat thermometer to check the temperature of tomahawk steak. You’ll keep all the flavor of the steak intact as you move it from stove to oven, too. That means that you can transfer it directly from the stovetop to the oven to continue the tomahawk ribeye cooking process. Not only does it do a fantastic job at searing tomahawk ribeye, but it’s also oven-safe. Use a Cast-Iron SkilletĪ cast-iron skillet is a must-have for steak enthusiasts. Two, it gives the salt time to brine, allowing the steak to crisp when you sear it and as it cooks in the oven. One, it brings the steak up in temperature so that it cooks more evenly, as cold steak might sear on the outside but remain very pink in the middle. The 45-minute rest period we suggest before cooking steak serves two purposes. The following tips can help you achieve the best oven cook for tomahawk ribeye steaks. The final temperature should read between 130-135℉. Then, rest on a plate loosely tented with foil for 5-10 minutes. It should read between 120-125℉ to be safe to remove from the oven. Use a meat thermometer to check its temperature. Then, transfer it to a preheated oven to cook for 15-20 minutes. To achieve it, start by searing your seasoned steak over high heat for 2-3 minutes on each side.
It leaves plenty of pink in the middle, resulting in a tender, juicy steak. Medium-rare is one of the best cooks for a tomahawk ribeye.
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