These reverse seared tomahawk steaks are cooked low and slow then seared over screaming hot temps to form a flavorful crust.
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 new backyard cooks is that the traditional sear first, slow roast after, doesn’t work too well with tomahawks. Based on their immense size, I can see why. My best advice is to reverse sear these steaks by cooking them low and slow then searing them when they’re nearly done. For this cut, I recommend medium-rare to medium doneness. For more on internal temperature, please consult my steak temperature guide.
What is a tomahawk steak?
A tomahawk steak is a thick-cut ribeye steak. Typically, rib-eyes contain a short bone or none at all. That is not the case with tomahawks. These impressive looking steaks contain a French-cut long bone. Since tomahawks are quite thick (2 inches or more), they are best suited for low and slow cooking like roasting, grilling, and sous vide.
Ingredients reverse seared tomahawk steaks:
- 2 tomahawk steaks
- Sea salt or Argentinian salt
- Black pepper
- Onion powder
- Garlic powder
Or try our Tomahawk Steak Rub!
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
Reverse Seared Tomahawk Steaks
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.
