Name: Tomahawk Reverse Sear Steak
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 2 tablespoons Warpig Smokehouse All Purpose Rub (or rub of choice, to taste); 2 tablespoons Warpig Smokehouse Beef Rub (or rub of choice, to taste); 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)

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

Jason Bauer

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This recipe is sponsored by Warpig Smokehouse.

A Tomahawk Steak is actually a large ribeye at least 2 inches (5cm) thick, they taste best with a reverse sear method.

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Preparation 30

Cook 35

Ready in 1 5

Servings Servings

CourseDinner

InfluenceGlobal

DifficultySeasoned

MethodGrill

Similar RecipesSteak

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Ingredients

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

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

Calories: 1490kcalCarbohydrates: 43gProtein: 53gFat: 129gSaturated Fat: 75gPolyunsaturated Fat: 6gMonounsaturated Fat: 40gTrans Fat: 4gCholesterol: 382mgSodium: 948mgPotassium: 1100mgFiber: 7gSugar: 2gVitamin A: 4430IUVitamin C: 8mgCalcium: 644mgIron: 25mg