Tomahawk Reverse Sear Steak Recipe
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.
Preparation 30 minutes
Cook 35 minutes
Ready in 1 hour 5 minutes
Servings 2 Servings
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.
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