Reverse Seared Tomahawk Steak
This Tomahawk Steak is slow smoked, then seared for a perfectly pink and tender steak!
Servings: 2 people
Ingredients
- 1 3-pound Tomahawk steak
- 2 Tablespoons Hey Grill Hey Beef Rub or 2 teaspoons each of salt, pepper, and garlic powder
- 1 Tablespoons salted butter melted
- 2 Tablespoons salted butter cut into 2 pads
Instructions
- Remove steak from fridge. Remove the steak from the refrigerator approximately 1-2 hours before cooking to allow it to come to room temperature.
- Preheat. 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. Season your steak liberally on all sides with the Beef Rub (or with salt and pepper). Make sure to press the seasonings into the meat with your hand as opposed to just sprinkling them on.
- Smoke. Place the steak directly on the grill grates of the smoker and close the lid. Cook until the internal temperature reaches 115 degrees F for medium rare (this took me approximately 1 hour). Use an internal thermometer to check the temperature periodically as the steak cooks.
- Preheat skillet. 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.
- Sear. Place the tomahawk steak in the preheated skillet and sear each side for approximately 2-3 minutes or until the steak reaches your 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).
- Rest and enjoy. Let the steaks rest for 10-15 minutes before slicing and eating.
Video
Nutrition
Calories: 58kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 57mg | Sugar: 1g | Vitamin A: 175IU