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Reverse-Seared Tomahawk Steak

This recipe features a thick-cut tomahawk steak, seasoned and slow-smoked with hickory for an hour to infuse a deep, smoky flavor. It's then finished with a high-heat sear, creating a perfect crust while keeping the inside tender and juicy for an unforgettable steak experience.

Ingredients

  • Hickory wood chunks
  • 1 (3-pound) bone-­in tomahawk steak
  • Extra-­ virgin olive oil, for brushing
  • Kosher salt
  • Black pepper
  • Garlic powder 

Directions

1. Set a grill/smoker to 225°F and add the wood chunks.

2. Brush the steak with a light coating of olive oil. Season with salt, then with pepper, then with garlic powder and let sit at room temp for 30 minutes.

3. Smoke on the middle rack over indirect heat for
1 hour, or until the internal temp reaches 105° to 110°F.

4. Remove from heat and let rest for 15 minutes. Meanwhile, turn the grill up to 700°F or as hot as it can get.

5. Coat the steak again lightly with olive oil and place on the grill over direct heat to sear for 2 minutes each side, or until
cooked to medium-­ rare.

6. Remove from the grill and cut the rib eye off the bone. Let rest for 10 minutes before slicing against the grain.

7. Season the bone and sear it for 2 minutes more.

8. Serve and enjoy. Be sure to let your guests fight over the bone!

Pro Tip

Cut the bone off the tomahawk, leaving
about 1 inch of meat, re-­ season, and sear cut side down for 3 to 4 minutes.
Serve it to your closest friend or favorite family member, or don’t say
anything and keep it for yourself.

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