Reverse Seared Tomahawk Steak
This Reverse Seared Tomahawk Steak is slow smoked, then seared for a perfectly pink and tender steak!
Servings: 2 people
Remove the steaks from the refrigerator approximately 2 hours before cooking to allow to come to room temperature.
Preheat your grill or smoker to 225 degrees F. I used oak wood for this steak because I wanted a pronounced smoke flavor, but more mild woods like hickory or alder work great too.
Season your steak liberally on all sides with the Signature Beef Rub (or with salt and pepper). Make sure to press the seasonings into the meat with your hand opposed to just sprinkling them on.
Place the steak on the grill grate and close the lid. Cook the steaks at 225 degrees F until the internal temperature reaches 115 degrees F (approximately 1 hour for Medium rare). Use an internal thermometer to check the temperature.
Remove the steak from the grill to a separate plate. Preheat a cast iron skillet over medium high heat. Drop the butter into the pan and when it's melted and bubbling, it's time to sear the steaks. If you're searing at a higher heat on your grill, brush each side of your steak with melted butter.
Place the tomahawk steak in the hot pan or on to the grill and sear each side for approximately 2-3 minutes or until desired doneness. Pull your steak at 125 degrees F for rare, 135 degrees F for medium rare, 145 degrees F for medium, 155 degrees for medium well, or 160 for well done (but please just give this one a go at medium rare... it really is the best).
Let the steaks rest for 10-15 minutes before slicing and eating.
This recipe was originally published on April 9th, 2017. It has been updated with more information and new photos.
Calories: 58kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 57mg | Sugar: 1g | Vitamin A: 175IU