Go Back
+ servings
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.
5 from 1 vote
Print Pin
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