Reverse Seared Tomahawk Steak
Prep: 10 minutes | Cook: 40 minutes | Total: 60 minutes
Ingredients:
Shopping List:
1.2- 1.4kg Beef Tomahawk
Favourite Steak Seasoning
Oil
Special Equipment:
Digital Thermometer
Sharp Knife
Butchers String
Chimney Starter
METHOD:
Step 1
Remove the steak from the fridge at leat 30minutes prior to cooking. If the steak hasn’t already been tied, it’s a good idea to do so. This will hold the steak together in an even shape, and will help to cook the steak evenly as well. Any good butcher will happily do this for you.
Step 2
Fill a chimney starter up with coals, place a fire lighter underneath and light. Once the coals have ashed over, pour the lit coals to one side of the bbq creating a two zone cooking space. Place a chunk of smoking wood over the coals, and pre-heat the bbq to 400-450F/204-232C. For this cook, I used my Oklahoma Joe Black Jack Kettle.
Step 3
Brush a small amount of oil on all sides of the tomahawk , then season liberally with your chosen rub. I used Spanglish Asadero Surf and Turf. This is a big piece of meat, so it can take a bit of seasoning.
Step 4
Insert a digital thermometer and set it to 115F/46C. Place the steak onto the indirect side of the bbq and close the lid. Cook the steak until it reaches its set internal temp. Approx. 30-40 minutes. Once the steak has come up to temp, remove from the bbq and lightly tent with foil. rest the steak for 5-10minutes.
Step 5
While the steak is resting, get the bbq screaming hot by agitating the coals or adding more unlit coals to the embers. Once hot, place the steak directly over the heat and flip every few minutes, building a delicious crust. When the steak reaches an internal temp of 130F/54C, you have a perfect medium rare. If you prefer yours to be more on the rare side, then take it off sooner. If you’d prefer it more into the medium side then keep it on a bit longer.
Step 6
Remove the steak from the bbq. Holding the bone and using a sharp knife, slice down the length of the bone and remove from the steak - Dont throw away, this is fun to chew on later. Next find the grain within the steak and slice against this. This will give for a better eating experience.
My favourite way to serve steak is with a fresh herbaceous Chimichurri.
Top Tip:
When Reverse searing, you want to cook the protein until the internal temperature reaches 10-15 degrees lower than the desired final temperature. While resting the internal temperature will rise. By the time you sear off the protein hot and fast, you will achieve the perfect desired final temperature