Tomahawk Reverse Sear Steak

Two raw tomahawk steaks are on a small grill with smoke arising from the cooking meat. Two tomahawk steaks, placed on a white plate, are liberally sprinkled with BBQ seasoning rub. A single tomahawk steak with dark char marks is cooking on a small grill.
Recipe Origin Global
Rating
No Reviews
Servings 1
Preparation 30 min 00:30
Cook 35 min 00:35
Ready in 1 hour5 min 01:05
Difficulty Seasoned
Cooking Method Grill Reverse Seared
Ingredients Beef Meat Steak
Equipment BBQ Closed Grill Grill Smoker
Recipe Type Dinner Main Dish
Cooked With Warpig Smokehouse
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Two raw tomahawk steaks are on a small grill with smoke arising from the cooking meat. Two tomahawk steaks, placed on a white plate, are liberally sprinkled with BBQ seasoning rub. A single tomahawk steak with dark char marks is cooking on a small grill.

Tomahawk Reverse Sear Steak

A tomahawk steak is actually a large ribeye that has been specially cut so that there are eight to twelve inches of the 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 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.

Ingredients

2 tablespoons Warpig All-purpose Rub, or rub of choice, to taste

2 tablespoons Warpig Beef Rub, or rub of choice, to taste

1 (2-pound) Tomahawk steak

1 teaspoon garlic powder

1 teaspoon onion powder

Course ground black pepper, to taste

spray oil, for cooking

1/2 cup salted butter, melted

Equipment

drum smoker

charcoal grill

Recipe Directions

  1. Preheat a smoker drum to 300 degrees F (150 degrees C). Preheat a charcoal grill to 600 degrees F (315 degrees C).

  2. 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 it begins to sweat, about 30 minutes.

  3. Sprinkle the steak with the garlic powder, onion powder, and black pepper.

  4. 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. 

  5. 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. 

  6. 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. 

  7. Pull the steak from the smoker and baste it with the melted butter. Let the steak rest for 5 to 10 minutes. Slice the steak and dust it with additional rub, if desired. 

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Recipe Origin Global
Rating
No Reviews
Servings 1
Preparation 30 min 00:30
Cook 35 min 00:35
Ready in 1 hour5 min 01:05
Difficulty Seasoned
Cooking Method Grill Reverse Seared
Ingredients Beef Meat Steak
Equipment BBQ Closed Grill Grill Smoker
Recipe Type Dinner Main Dish
Cooked With Warpig Smokehouse
Share: