Reverse Seared Tomahawk Steaks

Need a recipe for reverse seared tomahawk steaks? You’ve come to the right place. These steaks are cooked low and slow then seared over screaming hot temps for a nice finish. 

Truthfully, I love steak, and each cut represents something different, but when I’m feeling decadent, I reach for a tomahawk steak. One of the complaints I often receive from novice backyard cooks is that the traditional sear first, slow roast after, doesn’t seem to work too well with tomahawks. Based on their immense size, I can see why. My best advice is to reverse seat these steaks by cooking them low and slow first and searing them when they’ve reached right around target temperature. I recommend medium-rare to medium doneness for most steaks, but understand that each person has a preference. If you’re uncertain, please refer to my steak temperature guide for more information on steak doneness.

Raw Red Grass Fed Tomahawk Steaks
Raw Red Grass Fed Tomahawk Steaks with Rosemary

Ingredients reverse seared tomahawk steaks:

  • 2 tomahawk steaks
  • Sea salt or Argentinian salt
  • Black pepper
  • Onion powder
  • Garlic powder
Easy Tomahawk Steaks

How to make it: reverse sear method:

  • Preheat grill for 250 degrees F, or set up a two-zone fire for indirect cooking.
  • Brush each steak with oil. Combine rub seasonings and apply all over the steaks. Let stand for 10 minutes.
  • Place steaks onto the grill (or the indirect, cooler part of the grill) and cook for 45 minutes to 1 hour, or until the steak’s internal temperature reaches 130-135 degrees F.
  • If you are using a pellet grill, remove the tomahawk steaks, and increase the heat of your grill to 450 degrees. 
  • Once up to temperature, place the steaks back on the grill and sear 2-3 minutes per side.
  • If you are using a charcoal or gas grill, move steaks over to direct heat and sear for 2-3 minutes per side, or until it forms a nice crust.
  • Remove steaks, and place them onto a clean cutting board. Let them rest for 10 minutes. Carve and serve.

Store leftover steak in an airtight container in the refrigerator for four days. Freeze in vacuum-sealed bags for up to 3 months.

Serve your reverse seared tomahawk steaks with these amazing side dishes:

Pellet Grill Funeral Potatoes

Baked Beans

Texas Creamed Corn

 

Easy Tomahawk Steaks

Reverse Seared Tomahawk Steaks

Need a recipe for reverse seared tomahawk steaks? You've come to the right place. These steaks are cooked low and slow then seared over screaming hot temps for a nice finish.
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Course: Main Dish
Cuisine: American BBQ
Keyword: pellet grill tomahawk steaks, reverse seared tomahawk steaks, tomahawk steaks
Prep Time: 10 minutes
Cook Time: 1 hour 6 minutes
Total Time: 1 hour 16 minutes
Servings: 2 People

Ingredients

  • 2 tomahawk steaks
  • 3 tablespoons sea salt (or kosher salt)
  • 1 tablespoon coarse black pepper
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder

Instructions

  • Preheat grill for 275 degrees F, or set up a two-zone fire for indirect cooking.
  • Brush steaks on both sides with oil. Combine rub seasonings and apply onto the steaks. Let them stand for 10 minutes.
  • Place steaks onto grill (or the indirect, cooler part of grill). Cook for 45 minutes to 1 hour, or until the internal temperature of the steak reaches 130-135 degrees F.
  • If you are using a pellet grill, remove the steaks, and increase the heat of your grill to 450 degrees. Once it comes to temperature, place the steaks back onto the grill and sear the steaks for 2-3 minutes per side.
    If you are using a charcoal or gas grill, simply move steaks over direct heat and sear for 2-3 minutes per side, or until it forms a nice crust.
  • Remove steaks, and place them onto a clean cutting board. Let them rest for 10 minutes, carve and serve.
  • Store leftover steak in an airtight container in the refrigerator for 4 days. Freeze in vacuum-sealed bags for up to 3 months.

Notes

Photo by: rocharibeiro/Depositphotos
Reverse Seared Tomahawk SteaksReverse Seared Tomahawk Steaks