A tomahawk steak is a ribeye that has more than five inches of bone still attached to the meat. The bone and the meat come together to give the steak its tomahawk-like appearance. Tomahawk steaks are a stunning steak to look at, and can make any meal they’re a part of seem like a fancy dining experience.
There are several ways to prepare a tomahawk steak, from roasting it in an oven to indirectly grilling it. The method we’re going to discuss today is the reverse sear. Although reverse searing is an involved process, the result is a perfectly cooked steak that is sure to satisfy you or anyone you’re serving!
Reverse Searing a Tomahawk Steak
Reverse searing is a technique that ensures the inside of the steak is cooked exactly the way you want it without drying out the edges. This also helps to prevent the inside of your steak from being raw, as well as keeping your steak from being burned inside and out.
The process involves cooking your steak at a low temperature on a smoker while the meat rises in temperature. If this is your first time using this method, or if you just want to be certain things are going well, use a quick-read meat thermometer to check the internal temperature of the steak. Once the steak is 10 degrees away from how done you want it to be, remove it from the smoker.
After that, set the heat on your grill to high and place your steak on it, searing both sides for a beautiful char. If you don’t have a grill or prefer a different method, you can also use a 12-inch iron skillet for this step.
Step-By-Step Instructions
Remove the steak from the fridge 1-2 hours before you plan to cook it to allow it to come to room temperature
Preheat your smoker to 225 degrees
Generously season your meat with your preferred seasoning on all sides
Place the meat directly on the grill grates and close the lid
Using anquick-read meat thermometer, smoke until the internal temp of the steak is 10 degrees away from your desired doneness
Preheat a12-inch cast iron skillet over high heat, then drop butter into the skillet and allow it to melt and bubble (If searing on your grill, turn it to high and then brush each side of the steak with butter)
Place the steak directly in the hot pan or on the hot grill and sear each side for 2-3 minutes until the internal temperature of the steak reaches your preferred doneness
Let the steaks rest for 10-15 minutes before serving
How Long Should You Cook Your Tomahawk Steak?
The reverse searing method takes about 1 hour to completely cook your tomahawk steak. However, the exact time will depend on things like the size of your steak and how you want it cooked.
Remove your steak from the smoker and sear when it reaches the following temperature:
115 degrees F for rare
125 degrees F for medium rare
135 degrees F for medium
145 degrees F for medium well
150 degrees F for well done
Remove the steak from the sear to rest when it is at this final temp:
125 degrees F for rare
135 degrees F for medium rare
145 degrees F for medium
155 degrees F for medium well
160 degrees F for well done
Tomahawk steaks are a unique and delicious meal, and are sure to be a memorable experience. With a reverse sear, you can be sure that your tomahawk steak is cooked to perfection every time! Give this method of preparing your steak a try.
Braveheart Foods offers many high quality and affordable meats for purchase. Get in contact with us today for ordering information and see if we have the products you are looking for.
If you're looking for a delicious and unique lunch option, the Steak Pita is here to save the day! This perfect pocket of flavor is made with tender Braveheart beef, creamy dill sauce, feta cheese, fresh vegetables, and a warm pita. Make this Steak Pita at home and treat yourself to a tantalizingly satisfying mealtime experience!
2 Braveheart New York Strip steaks
½ cup olive oil
5 cloves garlic - minced
2 lemons - juiced
1 lemon - zested
1 tablespoon fresh thyme - chopped
1 tablespoon fresh oregano - chopped
2 teaspoon fresh rosemary - chopped
1 tablespoon fresh parsley - chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 pitas, warmed
½ cup greek yogurt
½ cup mayonnaise
Juice from ½ a lemon
2 tsp dill
1 tsp garlic powder
Salt and pepper to taste
1 tomato, sliced
1 cucumber, thinly sliced
1 red onion, sliced
¼ cup feta cheese, crumbled
Combine garlic, lemon juice, lemon zest, herbs, salt, and pepper to a bowl and mix well. Add steaks to the bowl and let marinade for 2-8 hours.
Remove steak from marinade and place on a grill over medium-high heat. Let the steak cook for 5 minutes on each side (or until the desired doneness). Remove from the grill and let rest for 10 minutes before slicing.
While the steak is resting, mix greek yogurt, mayonnaise, juice from ½ a lemon, dill, garlic powder, salt, and pepper in a small bowl.
Spread dill sauce over the pita and top with feta cheese, sliced steak, and vegetables.
Serve and enjoy!
Need more recipe inspiration? Try Braveheart Greek Steak with Couscous Salad or check out our beef cut guide!
