The method you are referring to is known as "oven residual heat cooking." It's a technique used to cook a steak gently after preheating the oven, and then turning it off to rely on the remaining heat to finish the cooking process. The exact timing can vary based on the thickness of the Tomahawk steak and your desired level of doneness. Here's a general guideline:
- Preheat the oven to 425°F (218°C).
- Season the Tomahawk steak with salt, pepper, and any other desired spices.
- Place the seasoned steak on a baking sheet or in an oven-safe skillet.
- Put the steak in the preheated oven and cook for about 1 to 2 minutes per side, just to give it a quick sear.
- After the brief sear, turn off the oven, but do not open the oven door.
- Leave the steak in the closed oven for approximately 5 to 10 minutes per inch of thickness. For example, if your steak is 2 inches thick, you would leave it in the oven for 10 to 20 minutes.
- It's essential to use a meat thermometer to check the internal temperature of the steak. For medium-rare, the target temperature is around 130°F to 135°F (54°C to 57°C). For medium, aim for 140°F to 145°F (60°C to 63°C).
Keep in mind that these are approximate timings, and the best way to ensure your steak is cooked to your desired doneness is by using a meat thermometer. Also, make sure to let the steak rest for a few minutes after taking it out of the oven before slicing and serving. This resting period allows the juices to redistribute within the meat, resulting in a more flavorful and tender steak.