It’s relatively easy, and allows these thick steaks to cook evenly. Here’s the 411 on cooking a tomahawk steak using a reverse sear. For an additional visual aid, make sure you watch the video below the recipe card. I have a Thermoworks MK4 and I use it to get the perfect steaks every time. This method ensures that the inside of the tomahawk steak is perfectly cooked to your desired doneness from top to bottom opposed to having dry edges on the outside and a raw hunk of meat in the middle (or worst case scenario, dry and charred all the way through.) The most important thing to perfecting this method is having a quick read internal thermometer. The steaks are returned to the smoking hot grill or skillet and quickly seared on each side for a perfectly charred finish. The grill is then cranked up to high or a cast iron skillet is preheated. Using a meat thermometer to test for internal temperature, the steak is removed from the grill about 10-15 degrees from desired doneness. To reverse sear, the tomahawk steak is cooked at a lower temperature on the smoker while the meat slowly comes up in temperature. I like to reverse sear my tomahawk rib eye steaks. For rib-eye steaks, I always try and pick a steak with a large spinalis muscle on the top part of the steak and a well-marbled eye in the center. Yummy, delicious, melt in your mouth flavor. You may be trained to think that fat is bad, but you gotta change your state of mind, my friend. Marbling- Marbling is the amount of fat laced throughout your meat. If your butcher is cutting them for you, you should have an amazingly fresh product. Pull your steak out of the case or away from the others and look at them in the regular light. The lights in the meat case are designed to make meat look better. Once you have a place where you can get a tomahawk steak, here’s what else you need to look for:Ĭolor- Look for steaks that are bright red with no dark or brownish spots. He will cut one for me from the center of the rack (with the biggest spinalis muscle on top for the best flavor) and as thick as I like. The grocery store has them pre-cut in the butcher’s case, Costco has them sliced, packaged, and ready to go, but my favorite place by far is to get them from my butcher. I am lucky to have a grocery store, a butcher, and a Costco nearby that all carry tomahawk steaks. To get your hands on one of these behemoth beauties, you may need to do a little searching. Then I have a highly nutritious broth I can consume later or use to make soup. Some people scoff at paying for the bone, but to justify the additional cost, I like to split the smoked bone and use it to make delicious bone broth. Oftentimes, butchers will cut the tomahawk steaks generously thick with the bone still attached. In fact, the rib bone is left almost fully intact and still attached to the meat! Rib eyes are one of my favorite steaks to grill, and while the long bone doesn’t add anything in terms of flavor, it looks amazingly awesome and makes for a stunning presentation. What is a Tomahawk Steak?Ī tomahawk steak is a piece of tender rib meat (also known as a rib eye steak) that hasn’t been fully removed from the bone. Tomahawk steaks are notoriously thick, and you’ll need enough seasoning to account for that big cut of beef. This steak rub was eaten on some wicked delicious reverse seared rib eyes during the infamous Steak and Cake celebration when I broke my first Guinness World Record! No matter what you use to season, remember to be liberal. If you don’t have any of my Beef Seasoning on hand, you can also make your own Homemade Steak Rub.
You can buy it straight from Patio Provisions, and it’ll make this steak taste amazing. This seasoning has a salt and pepper base that is perfect on beef.
But if you’re feeling adventurous, give my Signature Beef Seasoning a try.
#COOKING A TOMAHAWK STEAK CRACKED#
If you’re wanting a simply seasoned tomahawk steak, go ahead and use a mix of kosher salt and cracked black pepper on it (this will always be a favorite of mine). While there are a variety of methods for cooking tomahawk steak, I prefer to reverse sear my steak. Not only does it taste amazing, but it looks incredible too.
This tomahawk steak is an awesome cut of meat that every BBQer should cook up at least once.
#COOKING A TOMAHAWK STEAK HOW TO#
Check out the post below, and I’ll teach you how to cook a tomahawk steak like a total pro. Using a reverse sear method, it’s slow smoked then seared for a perfectly pink and tender steak. Tomahawk Steak is one of the most delicious pieces of beef you’ll ever have the privilege of eating. Jump to Recipe Jump to Video Print Recipe
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