These reverse seared tomahawk steaks are cooked low and slow then seared over hot temps to form a flavorful golden brown 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 see 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 doneness. However, that is a matter of personal choice. If you’re not sure what internal temp is right for you, please consult my steak temperature guide.
What is a tomahawk steak?
A tomahawk steak is actually a thick-cut ribeye steak. Typically, rib-eyes contain a short bone or they are removed entirely. That is not the case with tomahawks. These impressive looking steaks are connected to a sizeable French-cut long bone. Since tomahawks are quite thick (2-3 inches or more), they are best suited for low and slow roasting, grilling, and sous vide cooking.
- 2 tomahawk steaks
- Sea salt or Argentinian salt
- Black pepper (fresh cracked or 16-gauge)
- Onion powder
- Garlic powder
You can also try our Tomahawk Steak Rub!
Tomahawk steaks – reversed sear method
- Preheat grill to 250 degrees F, or set up a two-zone fire for indirect cooking. If you are using a pellet grill, I recommend either pecan or hickory pellets for this recipe.
- Brush steaks with oil. Combine seasonings in a bowl and apply evenly tor the steaks. Let stand for 10 minutes.
- Place steaks on pellet grill (or the indirect cooking side of your charcoal grill) and cook for 45 minutes to 1 hour, or until the steak’s internal temperature reaches 130-135 degrees F.
- Pellet grill searing method: 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.
- Charcoal grill searing method: Move steaks over direct heat and sear for 2-3 minutes per side, or until it forms a nice crust.
- Resting and carving: Transfer steaks to a clean cutting board. Let them rest for 10 minutes. Carve and serve.
- Leftovers: Store leftover your reverse seared tomahawk steaks in an airtight container in the refrigerator for four days. Freeze in vacuum-sealed bags for up to 3 months. Reheat in a skillet on your stovetop.
Reverse Seared Tomahawk Steaks
- 2 tomahawk steaks
- 3 tablespoons sea salt (or kosher salt)
- 1 tablespoon coarse black pepper
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 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.