![]() ![]() Place this on a raised rack on top of a tray in order to ensure that the convection air reaches all sides of the steaks. Once we sear all the sides, this is ready to go into the oven. You might have to stand yours up on the bone for about 30 to 45 seconds to sear the sides. Don’t forget to get the sides of your steak too. This can vary depending on how thick your steak is. Preheat the induction up to 80%, so this side should take 3 minutes. If you have any excess seasoning, just shake it off before adding this to the pan that way it doesn’t burn. To the top of this drizzle a teaspoon of olive oil, and an ounce of butter for caramelization. I also like to add 1 tablespoon of Montreal steak seasoning to enhance the beefy flavors. Then season both sides with 2 tablespoons of salt and 2 tablespoons of pepper. This just allows for it to crust up better on the outside. We want to pat the steak off with a paper towel before cooking it. We're going to finish it in true convection in our Wolf wall oven using our roast probe. Cook all sides for 3 – 5 minutes or until crust forms on outside of the steakįor this steak we will sear it first in a cast iron on our Wolf Induction.Remove steak from the oven when finished, and place in pan.Preheat your cast iron on the induction on high.Cook your steak for 20 – 30 minutes, or until it reaches the correct internal temperature.Set the roast probe temperature on your oven to 140 degrees Fahrenheit.Insert roast probe into middle of steak to monitor internal temperature.This method gave me a tender and juicy tomahawk steak, with a crisp crust on the outside. If you want you can pull this off and cut right into it, or let it sit for 15 minutes to hold in all the juices. Don’t forget to also sear the sides of the steak. After oiling the pan, place your steak down and cook it for about 3 minutes on each side. Once we pull it out of the oven, we will take this over to our Wolf Induction. 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. It's going to brown it on the bottom, and on the top. It pushes air all around the oven making a much more thorough cook. This will ensure your meat will be cooked thoroughly.Ĭonvection will use all three heat sources to create an evenly cooked piece. Of course, if you don’t have a roast probe feel free to monitor your internal temperature with any meat thermometer.Ĭhef’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. For this steak, we want it to get to about 130 degrees. We can then go to the oven display and set the temperature we want the internal of the steak to reach. 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. In some ovens you have the option of monitoring your meats internal temperature. This oven also has a roast probe function. We’re using the Wolf Convection Wall Oven for this. If you also season from up high, this allows for more even seasoning distribution and coverage. Don’t forget to season your fat sides of the steak as well. ![]() You can be more generous with the salt too it will help bring the beef flavor out. Season this with 2 tablespoons of black pepper, and 2 tablespoons of salt. This will really help the outside crust while it’s roasting in the oven. Depending on the size of your steak, you’ll be able to feed a few people with this.īefore putting it into the oven, pat it dry to get the extra moisture off of it. This method will really give you a tender steak with a crisp sear. Reverse sear means we roast it first, then we will take it to the induction cooktop and sear it in a cast iron. We’ll start by roasting our first steak in convection in the Wolf Wall Oven. What is the best way to get the juiciest and flavorful tomahawk steak? We cooked three different steaks, three different ways, to show all the different outcomes you can get by pan searing, reverse searing, and a combination of both. 3 Ways to Cook Your Tomahawk Steak | Pan Sear, Reverse Sear, Sear & Bake ![]()
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