Tomahawk Reverse Sear Steak

This recipe is sponsored by Warpig Smokehouse

A tomahawk steak is actually a large ribeye that has been specially cut so that there are eight to twelve inches of rib bone left on it. The bone is meant to make the steak look like the handle of an axe, giving it an impressive “wow” factor at your next cookout. Minimally seasoned, this recipe lets the steak and grill flavors shine through.

Because tomahawk steaks tend to be thicker cuts, at least 2 inches (5cm) thick, they taste best with a reverse sear method. You start by cooking the steak through on the grill over a lower temperature. Then you seal in the flavor and give it a nice char over high heat for the last few minutes. 

This steak features rubs from Warpig, but if you don’t have them on hand, don’t worry! You can also substitute your favorite store-bought or homemade rubs. During cooking, the steak is basted with melted butter resulting in a tender, moist, and buttery meal.

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A single tomahawk steak with dark char marks is cooking on a small grill.
Grill the tomahawk steak until it reaches an internal temperature of 135 degrees F (60 degrees C).
Two tomahawk steaks, placed on a white plate, are liberally sprinkled with BBQ seasoning rub.
Generally sprinkle the seasoning rub on the raw tomahawk steaks.
Two raw tomahawk steaks are on a small grill with smoke arising from the cooking meat.
There is two phases of cooking slowly bringing up the internal temperature then grilling to sear.

Tomahawk Reverse Sear Steak Recipe

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This recipe is sponsored by Warpig Smokehouse.
Two raw tomahawk steaks are on a small grill with smoke arising from the cooking meat.
A Tomahawk Steak is actually a large ribeye at least 2 inches (5cm) thick, they taste best with a reverse sear method. 
Preparation 30 minutes
Cook 35 minutes
Ready in 1 hour 5 minutes
Servings 2 Servings
CourseDinner
InfluenceGlobal
DifficultySeasoned
MethodGrill
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Ingredients

Equipment

  • drum smoker
  • charcoal grill

Directions

  • Preheat a smoker drum to 300 degrees F (150 degrees C). Preheat a charcoal grill to 600 degrees F (315 degrees C).
  • Combine the all-purpose and beef rub in a small bowl. Apply the rub mixture to both sides of the steak and let it rest at room temperature until the meat begins to sweat, this takes about 30 minutes.
  • Sprinkle the steak with garlic powder, onion powder, and black pepper.
  • Place the steak on the smoker and cook until an internal temperature of 100 to 110 degrees F (38 to 43 degrees C), 15 to 25 minutes. 
  • Transfer the steak from the smoker to the grill, spraying it with oil. Cover and cook for 1 minute. Flip the steak and cook for an additional minute, to achieve the desired grill marks. 
  • Return the steak to the smoker and continue to cook until it reaches an internal temperature of 135 degrees F (57 degrees C), an additional 10 to 15 minutes. 
  • Pull the steak from the smoker and baste it with melted butter. Let the steak rest for 5 to 10 minutes. Slice the steak and dust it with additional rub if desired. 

Nutritional Information

Sodium: 948mgCalcium: 644mgVitamin C: 8mgVitamin A: 4430IUSugar: 2gFiber: 7gPotassium: 1100mgCholesterol: 382mgCalories: 1490kcalTrans Fat: 4gMonounsaturated Fat: 40gPolyunsaturated Fat: 6gSaturated Fat: 75gFat: 129gProtein: 53gCarbohydrates: 43gIron: 25mg

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About Jason Bauer

As far back as Jason can remember he was spending time with his family in the outdoors, fishing, hunting, camping and cooking. Through his family’s traditions, at a very young age Jason learned many valuable skills when it came to cooking, especially in the outdoors.

Learn more about Jason Bauer
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