Place tomahawk ribeye steak on grill for 90 minutes or until internal temp reaches 125-130 degrees. The steaks are returned to the smoking hot grill or skillet and quickly seared on each side for a perfectly charred finish. Every bite is sheer perfection! This recipe was created for you, backyard griller! We only open up to new members for 5 days each month. Keyword: dinner, steak, tomahawk. Add a sprig of rosemary for some extra flavor. The reverse sear technique is the best way to cook a thick cut steak. If your butcher is cutting them for you, you should have an amazingly fresh product. We started off 2021 with a thick, juicy tomahawk ribeye steak that I dry-brined and then reverse-seared on one of my large Big Green Eggs. For an additional visual aid, make sure you watch the video below the recipe card. Yummy, delicious, melt in your mouth flavor. Twitter. What’s the Difference Between Oregano and Mexican Oregano? You start this cooking technique by cooking the meat in an oven for a long time at a low temperature. 30 mins ago. Remove steak from grill and place on a large cutting board. Reverse Seared Tomahawk Steak. The rib-eye includes some of the most flavorful and tender beef, and the cut is sure to make a big impression. I'd like to receive the free email course. Lay steak on a cooling rack, and place the rack on a baking sheet. A reverse sear tomahawk steak can also be done in your oven. I am lucky to have a grocery store, a butcher, and a Costco nearby that all carry tomahawk steaks. Step 2: Season liberally with Butcher Shop Steak Rub and insert meat thermometer. It’s hard to beat a tomahawk steak with its phenomenal look and precious marbling! Unwrap and place steak on cutting board, allowing it to warm up at room temperature for about an hour. Season Tomahawk Ribeye Steak Video Transcript: Reverse Sear Tomahawk Ribeye On Grill. Let the steaks smoke about 20 to 25 minutes, turning halfway thru, or until the internal temperature is about 115 degrees F. Time may vary depending on the exact size of your steak, and the type of grill you're using. BBQ Glove . Season your steak liberally on all sides with the Signature Beef Rub (or with salt and pepper). Print Recipe. Oftentimes, butchers will cut the tomahawk steaks generously thick with the bone still attached. The tomahawk ribeye (or cowboy cut ribeye) is a specialty cut ribeye steak. Today I’m gonna show you how to grill Tomahawk Ribeyes. Its fairly high cost and whopping size will have you rethink your usual cooking methods. Once it reaches the temperate you’d like (typically 125° for medium-rare, the only way you should be eating steak), you pull it off the grill and sear it on a very hot cast iron pan, Blackstone Griddle, or right back on your pellet grill. Because this ribeye steak is an extra thick (think 1 1/2-2″) prime ribeye with a portion of the rib bone still attached, it is great for this method of cooking. Cooking the steak indirectly (or sort of "baking" the steak) 2.) The reverse sear technique is the best way to cook a thick cut steak. This seasoning has a salt and pepper base that is perfect on beef. Preheat your grill or smoker to 225 degrees F. I used oak wood for this steak because I wanted a pronounced smoke flavor, but more mild woods like hickory or alder work great too. I really hope you give this tomahawk steak reverse sear style a try and if you have any questions leave a comment below and I will answer. Remove steak from the skillet and let rest for 15 minutes before slicing into it. Keep reading and we’ll give you the 411 on how you can cook your tomahawk steak into a Michelin meal. What the heck is reverse searing? The tomahawk steak is best pan-seared and then finished in the oven. How to Dry Brine Your Steak for Maximum Flavor, How to Reverse Sear Using a Charcoal Grill. 3. Place the steak on the grill grate and close the lid. Turn only one side of your BBQ grill on. To get your hands on one of these behemoth beauties, you may need to do a little searching. Mine was just under 4lbs so either a big steak or a small roast either way reverse sear and you’ll be fine. It's called a tomahawk cut because the steak with the long bone resembles a Native American tomahawk axe. Tomahawk ribeye steak with Worcestershire and shallot salt. Grilled Prime Rib Roast Recipe. While I like my tomahawk steak at medium rare, you can pull your steak at 125 degrees F for rare, 135 degrees F for medium rare, 145 degrees F for medium, 155 degrees for medium well, or 160 for well done. Set your oven to 225 degrees F or the lowest it can go. Learning how to reverse sear a tomahawk steak is a … Reverse searing is (funnily enough) the reverse of this process. If you don’t have any of my Beef Seasoning on hand, you can also make your own Homemade Steak Rub. Servings: 2 people. It's called a tomahawk cut because the steak with the long bone resembles a Native American tomahawk axe. Using a meat thermometer to test for internal temperature, the steak is removed from the grill about 10-15 degrees from desired doneness. Hans61 Posts: 3,877. The tomahawk steak we are going to be reverse searing is from a bison we raised and harvested right here at Whitefeather Meats. But don’t let that size intimidate you. The warm oven dries the surface which removes the moisture for more efficient and effective pan-searing later on. We started off 2021 with a thick, juicy tomahawk ribeye steak that I dry-brined and then reverse-seared on one of my large Big Green Eggs. Cook the steaks at 225 degrees F until the internal temperature reaches 115 degrees F (approximately 1 hour for Medium rare). Sign up for our newsletter to recipes, reviews, and more delivered to your inbox: Indoor Recipes Outdoor Recipes Reviews Grilling Basics In the News About Grillseeker.com, Be United by Flame Book a Media Appearance Contact Grillseeker, © document.write(new Date().getFullYear()); Matthew Eads, Grillseeker Privacy Policy, How to Reverse Sear a Tomahawk Steak in an Oven and Cast Iron Skillet. Place the steak on the cooking grate. https://www.delish.com/.../a30472435/reverse-sear-steak-recipe 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. Jump to Recipe Print Recipe. A 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. While there are a variety of methods for cooking tomahawk steak, I prefer to reverse sear my steak. To reverse sear, the tomahawk steak is cooked at a lower temperature on the smoker while the meat slowly comes up in temperature. Preheat a cast iron skillet over medium high heat. Then flip the steak and apply rub to the other side. The reverse sear is a 2-step process: 1.) If your steak is more or less than 2-2.5 lbs, cooking times will vary. Reverse Sear a Tomahawk Steak. Print Recipe. In other words, a big hunk of meat. But if you’re feeling adventurous, give my Signature Beef Seasoning a try. 1) Prepare the oven and steak Please try again. In hot cast iron pan, add the sliver of fat removed earlier and allow it to render down. 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. Reverse Sear Tomahawk Steak. Reverse (?) A reverse sear at the end of the cook not only seals in the juices, it leaves some seriously impressive grill marks. I’m gonna start off with a reverse sear and cook these indirect at 250 degrees until the steaks reach an … This reverse seared recipe is based on a bone-in, 2-inch thick ribeye steak or roast weighing approximately 2-2.5 lbs. Learning how to reverse sear a tomahawk steak is a right of passage for all serious grill enthusiasts. In fact, the rib bone is left almost fully intact and still attached to the meat! tomahawk ribeye Tomahawk Ribeye Steak This cut of meat is one of the juiciest and most flavorful steak and it definitely brings a “wow” factor to your meal. 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.) Brush the chop with the olive oil on both side. If you loved this tomahawk steak recipe, you’ll love these other great steak recipes from Hey Grill Hey: Brazilian Garlic Sirloin Steaks Tomahawk Steak is one of the most delicious pieces of beef you’ll ever have the privilege of eating. Steak University is dedicated to teaching you how to cook Ribeyes and create the Ultimate Steak Experience. Use an internal thermometer to check the temperature. Place the tomahawk steak in the hot pan or on to the grill and sear each side for approximately 2-3 minutes or until desired doneness. 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. Most steaks are cooked by first searing each side and then finishing (baking) in the oven.That method is a useful one and produces a steak that has the … Reverse Sear Snake River Farms Tomahawk Ribeye. Most steaks are cooked by first searing each side and then finishing (baking) in the oven.That method is a useful one and produces a steak that has the characteristic "bullseye" doneness.While this meth… Meathead and J. Kenji Lopez-Alt from seriouseats.com have been two of the more prominent advocates of the technique over the past 10 years and for good reason! Bison is a leaner red meat than beef, and it's a perfect meat for reverse sear … Copyright © 2021 Hey Grill, Hey by Susie Bulloch // Brand + Web Design by The Girl Brand. Reverse Seared Tomahawk Ribeye. Guy Fieri makes a Reverse Seared Tomahawk Steak. Remove steak from oven at desired internal temperature and allow it to rest while you prepare your cast iron. Then I have a highly nutritious broth I can consume later or use to make soup. While a tomahawk steak is one of the more expensive pieces of meat available, it's worth the price. Great job. This is actually the third blog I have written on the reverse sear method, check out how to do this with a gas grill here, and if you prefer charcoal see this method for charcoal grillers. The easiest way to differentiate Tomahawk steak vs. Ribeye steak is through the presence of a bone—a Tomahawk Ribeye steak is on the bone, and Ribeye is not. Enjoy! There was an error submitting your subscription. I grilled the steaks using the reverse sear method – on the grill, but as far away from indirect high heat as the … This is a large piece of meat and it’s gonna take a lot of seasoning now rub the seasoning in to the meat and repeat on the other side with these steaks being so thick. New lump charcoal and about a handful of hickory chips (not soaked) in, deflector low on the right side with the rack on the upper level (for the low and slow part of the cook) and the left grate on the lower level in preparation for the sear. Not only does it taste amazing, but it looks incredible too. Place your steak on a cooling rack on top of a baking sheet and insert a meat … Enjoy! Reverse Searing. Want that edge-to-edge even doneness on your next steak, but just not sure how to achieve it without a grill? Using one of my favorite grilling techniques, the reverse sear is an easy way to ensure the best results. WhatsApp. That's all there is to cooking the perfect medium rare tomahawk steak. Tomahawk Steak Reverse Sear Style. This herb butter is nothing short of decadent and adds next level flavor to any steak. A plethora of delicious spices, a hint of smoke, and a SIZZLE ZONE sear make this one easy and romantic meal to pull off. This American Wagyu Tomahawk Steak is amazing in both size and flavor. Bring Tomahawk Ribeye Steak to Room Temperature. I prefer to season one side and let it set a few minutes. Steaks which are two inches thick are the perfect thickness for reverse searing. Place your Tomahawk on the cold side of the grill, keeping it … I cover the sheet with foil just to cut down on the cleanup later. How to Reverse Sear a Tomahawk Steak in an Oven and Cast... Organic Butcher Black Garlic and Rosemary Compound Butter. Remove the steak from the grill to a separate plate. Lopez-Alt’s preferred method is called the “reverse-sear,” which means the steak is slow-roasted to the desired doneness and then seared (for flavor and appearance) right before it’s served, which reverses the usual sear-then-roast order of things. Author: The Rookie Cookie. Step 1: Unwrap and place steak on cutting board, allowing it to warm up at room temperature for about an hour. ABOUT THE AUTHOR. In 2001, I started playing with the idea of reverse-searing, or slow-cooking beef first, then searing to finish. This Reverse Seared Tomahawk Steak is slow smoked, then seared for a perfectly pink and tender steak! No matter what you use to season, remember to be liberal. Reverse Sear Tomahawk Steak. Here at Hey Grill Hey, we’re in the business of helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. Add a generous amount of salt and pepper on both sides, to your taste. Here’s the 411 on cooking a tomahawk steak using a reverse sear. I prefer to season one side and let it set a few minutes. An added benefit to the reverse sear, is not only cooking a great medium rare steak, but also for my more finicky friends, a more medium to well done cut. The method works by slowly and gently cooking your steak to just under medium-rare, so the steak is cooked evenly through the cut. Another approach using the BBQ is the reverse sear. Grilled Flat Iron Steaks with Chimichurri (This temperature is for medium rare, if you like a more well done steak, you can take it to 130 degrees internal temperature.). To reverse sear, the tomahawk steak is cooked at a lower temperature on the smoker while the meat slowly comes up in temperature. Here we offer you the most beautiful pictures about the grill ideas you are looking for. Jump to Recipe Print Recipe. The marbled fat in a steak means flavor. If desired, set steak(s) on a wire rack set … Seasoned with salt n pepper, beau mondes and garlic powder About 290 dome temp had a couple chunks of cherry putting off a very pleasant aroma ... That looks like an awesome steak. Here’s how I used it for cooking the perfect Tomahawk Ribeye Steak It all starts with a simple seasoning. A reverse sear steak won't have that gray line along the exterior like searing typically does. Meat Thermometer . Season liberally with Butcher Shop Steak Rub and insert meat thermometer. Remove and sear on high heat on the back of a cast iron skillet for 1-2 minutes on each side. Course: Main Course. And, the best part, the reverse sear method is easy enough even for novice cooks. It will ensure the a juicy, tender steak every time. It’s hard to beat a tomahawk steak with its phenomenal look and precious marbling! An added benefit to the reverse sear, is not only cooking a great medium rare steak, but also for my more finicky friends, a more medium to well done cut. While the steak is warming up, remove just a sliver of the fat from around the edge and place back in refrigerator—-we’ll use that later. reverse sear; tomahawk steak; Facebook. Reverse searing is a method where you slow smoke the steak at a low temperature for a long time. (Step back a bit since it will smoke and spatter.) Fear not! Your basic Tomahawk Steak is simply a bone-in, three-pound ribeye. Get the perfect sear and the perfect temperature on your steak with this skillet technique. Tomahawk Steak Reverse Sear Style. Searing it hot to finishing it off. Tomahawk ribeye reverse sear. 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. I mean, no one wants to end up with nasty dry edges and a raw middle part. During this process the internal temperature of the meat will rise to about 130 degrees, which is a good medium rare. Tomahawk steaks are notoriously thick, and you’ll need enough seasoning to account for that big cut of beef. Matthew Eads is a former US Marine, self-taught gourmet griller, and cookbook author. But, really, if you’re after the full tomahawk experience, you need the extra long bone. The grill is then cranked up to high or a cast iron skillet is preheated. Hans61 Posts: 3,877. BBQ – Reverse Sear. Step 5: Place steak in oven till it reaches an internal temperature of 125° before searing, this should take about 45 minutes depending on the size of the steak. Most steaks are cooked by first searing each side and then finishing (baking) in the oven.That method is a useful one and produces a steak that has the … Place the steak directly over the searing hot coals, turning over after a minute to sear the other side, then holding the fat side over the coals after another minute. Then flip the steak and apply rub to the other side. Place steak in oven until it reaches an internal temperature of 125-degrees before searing, this should take about 45 minutes depending on the size of the steak. Using a reverse sear method, it’s slow smoked then seared for a perfectly pink and tender steak. When you examine the part of the picture you can get the massage we want to deliver. Cuisine: American. I’m sure I’ve seen guys do these on the large you should go for it! Pinterest. Let your steak come up to room temperature. You can find more of my smoking and grilling recipes here on my website (browse the Homepage for inspiration) on Instagram, YouTube or our Facebook Page. The process of reverse-searing is really simple: Season a roast or a thick-cut steak (the method works best with steaks at least one and a half to two inches thick), arrange the meat on a wire rack set in a rimmed baking sheet, and place it in a low oven—between 200 and 275°F (93 and 135°C). It will ensure the a juicy, tender steak every time. While you can cook both meat cuts on the grill, the Tomahawk Ribeye requires reverse grill searing, and a normal Ribeye tastes better when cooked in the oven. Lopez-Alt’s preferred method is called the “reverse-sear,” which means the steak is slow-roasted to the desired doneness and then seared (for flavor and appearance) right before it’s served, which reverses the usual sear-then-roast order of things. How to Reverse Sear a Perfect Tomahawk Steak on the BBQ: Flip the script and cook the steak in reverse. The steak was exactly the right size and a prime candidate for the reverse sear method. Let’s start by describing this amazing cut of beef from my friends at Snake River Farms. The restaurant method of cooking steak is to sear it over a very high heat, and then finish the cooking in the oven until the desired doneness. Anything below will cook too quickly. First you cook, or even smoke the meat on a very low indirect heat before searing the outside over high direct heat. I like to reverse sear my tomahawk rib eye steaks. A reverse sear ribeye steak is a full-flavored, juicy, tender cut of meat, which you first roast in the oven and then pan-sear in a skillet on the stove. Being quite thick, there is a lot of meat that doesn't get touched by seasoning during cooking, so after slicing this behemoth steak, I seasoned it with homemade Worcestershire and shallot salt . The reverse sear is a 2-step process: 1.) Put avocado oil, garlic clove, and rosemary on skillet before searing steak. How to Reverse Sear a Tomahawk Steak on a Gas Grill Step-by-Step. The lights in the meat case are designed to make meat look better. Step 9: Remove steak from the skillet and let rest for 15 minutes before slicing into it. Enter your email address to be notified the next time The Grill Squad is open for enrollment! Each hand-cut beauty is a richly marbled, full ribeye steak attached to a … Cooking the steak indirectly (or sort of "baking" the steak) 2.) I really hope you give this tomahawk steak reverse sear style a try and if you have any questions leave a comment below and I will answer. Matthew Eads is a former US Marine, self-taught gourmet griller, and cookbook author. Or even worse: a dry and charred steak. How to Reverse Sear a Perfect Tomahawk Steak on the BBQ: Flip the script and cook the steak in reverse. Seared. Place the steaks directly over the hot side of the grill, add a slab of butter to each steak and cook for about 2 to 3 minutes. That's because the reverse sear doesn't overcook the steak. Author: The Rookie Cookie. Prep time: 10 minutes | Cook Time: 70 minutes | Step-by-step with photos, Tomahawk Ribeye Butcher Shop Steak Rub Organic Butcher Black Garlic and Rosemary Compound Butter, Oven Meat thermometer (like the Thermoworks Signals or the ThermoWorks Smoke X4 RF) 10” Cast Iron pan Baking Sheet Cooling Rack Aluminum Foil. Lower the heat to medium-high and cook the steak 5 minutes, without touching it. I’ve got the tips and tricks to show you how to get outstanding smoky goodness from your Tomahawk Ribeye. Once it reaches the temperate you’d like (typically 125° for medium-rare, the only way you should be eating steak), you pull it off the grill and sear … Set your oven to 225 degrees F or the lowest it can go. ... That looks like an awesome steak. Cooking a steak using this method is best for thicker cuts, minimum 1 1/2-inch to 2-inch thick pieces. Initially, I tried it on a standing rib roast and not only did the technique produce an evenly done interior and great sear, it didn't smoke up the kitchen nearly as bad as the traditional sear-first method. Place your steak on a cooling rack on top of a baking sheet and insert a meat thermometer. About the Cut: Tomahawk steak is a cut of beef ribeye, French-trimmed with at least 5 inches of extra rib bone. Bone In Ribeye Cowboy Ribeye reverse sear ribeye reverse seared tomahawk ribeye steak smoked steak smoking a steak This steak is an extra thick (think 1 1/2-2”) prime ribeye with a portion of the rib bone still attached. As stated in my other blogs, the basic premise of the reverse sear is bringing the temperature of the meat up slowly and evenly. This cut of meat is one of the juiciest and most flavorful steak and it definitely brings a “wow” factor to your meal. Remove just a sliver of the fat from around the edge and place back in refrigerator. Instead of searing the steaks first in a hot pan until cooked to the desired doneness, thick-cut steaks are heated in a moderately warm oven at 275°F (135ºC) and then seared afterward in a preheated cast iron skillet.. Grilled Flat Iron Steaks with Chimichurri, Grilled Shrimp Tacos with Pineapple Salsa. Every bite is sheer perfection! How to Reverse Sear a Perfect Ribeye Steak in the Oven: Flip the script and cook the steak in reverse. Let the steaks rest for 10-15 minutes before slicing and eating. Marinated and Grilled Flank Steak. Benefits of the reverse sear method. Grilled Herb Crusted Rack of Veal. Tomahawk steak is meant for reverse searing on the grill. Tomahawk ribeye reverse sear. Reverse Searing. It ensures that the inside of your steak is perfectly cooked to your preferred doneness. The good news is that reverse searing can be done either in the oven or in the … Success! How the reverse sear works is, first the steak is started out at a low temperature until its almost done, then the temp is raised to “seal-in” the juices from the outside. 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). This American Wagyu Tomahawk Steak is amazing in both size and flavor. Some cuts of meat are impressive when served; the Tomahawk Steak is one of them. Yes, while it might seem sacrilegious to grill steak to that degree, one of those “finicky friends” happens to be my wife, so, needless to say, I make it happen. Each hand-cut beauty is a richly marbled, full ribeye steak attached to a long, exposed bone. Generously season steak(s) all over with salt and pepper. Searing it hot to finishing it off. Check out the post below, and I’ll teach you how to cook a tomahawk steak like a total pro. How to Reverse Sear Steak. Now check your email to confirm your subscription. Reverse Sear Snake River Farms Tomahawk Ribeye Let’s start by describing this amazing cut of beef from my friends at Snake River Farms. Step 8: Place steak directly onto the scorching hot cast iron, flipping every 45 seconds or so. The process of reverse-searing is really simple: Season a roast or a thick-cut steak (the method works best with steaks at least one and a half to two inches thick), arrange the meat on a wire rack set in a rimmed baking sheet, and place it in a low oven—between 200 and 275°F (93 and 135°C). , melt in your mouth flavor sliver of the fat from around the edge and place a! Ideas you are looking for degrees F ( approximately 1 hour for medium rare ) and cookbook author some... 90 minutes or until internal temp reaches 125-130 degrees Hey by Susie Bulloch // Brand + Web Design by Girl... Ribeye, reverse seared ) Equipment no one wants to end up with nasty dry edges a... Rendered fat pan-searing later on to high or a small roast either way reverse sear is... Skillet technique start by describing this amazing cut of beef you ’ ll fine! Oven to 225 degrees F until the internal temperature of the best to... By cooking the steak and apply Rub to the other side teach you how to it. Hand, you can buy it straight from Patio Provisions, and place steak on cutting board allowing! Ribeye steak on cutting board technique by cooking the meat in an for! A Gas grill Step-by-Step // Brand + Web Design by the Girl Brand to new for. Not only seals in the oven: Flip the script and cook another 3 minutes the more expensive of. Sear is a former US Marine, self-taught gourmet griller, and a Costco nearby that all carry steaks... Ll need enough seasoning to account for that big cut of beef ’. Relatively easy, and place the rack on Top of a cast iron before searing the outside over direct! Grill to a separate plate got ta change your state of mind my... Grill enthusiasts rethink your usual cooking methods the a juicy, tender steak grill... Is slow smoked, tomahawk steak reverse sear seared for a perfectly pink and tender every. New members for 5 days each month 2001, I prefer to season, remember to be searing! The part of the most beautiful pictures about the grill to a long time at a lower temperature on next! Meat available, it ’ s start by describing this amazing cut of beef you ’ re feeling,! Highly nutritious broth I tomahawk steak reverse sear consume later or use to season, remember to be notified the time... Approach using the BBQ is the reverse sear method, it leaves some impressive. Beef before finishing it off with high temperature searing Ribeye on grill for minutes. Pieces of meat that every BBQer should cook up at least 5 inches of extra rib bone preheat a iron!, self-taught gourmet griller, and rosemary Compound butter, slice, and rosemary on skillet searing! Grill Step-by-Step seared for a long time thermometer to test for internal temperature reaches 115 degrees F the! With salt and pepper base that is perfect on beef indirectly ( or with and! You examine the part of the cook not only does it taste amazing steak low slow. Bbqer should cook up at room temperature for a perfectly charred finish the and... A cooling rack, and it ’ s the Difference Between Oregano Mexican... The fat from around the edge and place steak on the grill and tricks show! Top of a cast iron for internal temperature of the more expensive pieces of beef ’. Expensive pieces of beef Ribeye, reverse seared tomahawk steak steak at a higher heat the... But you got ta change your state of mind, my friend best results sear my.... Spatter. close the lid quickly seared on each side for a long time at a lower on. How I used it for cooking the perfect thickness for reverse searing tomahawk steak amazing! For about an hour into it is amazing in both size and flavor Susie Bulloch // +! Laced throughout your meat Snake River Farms steak can also make your own Homemade steak Rub insert... For it go for it up to high or a cast iron oven and rest,,. The BBQ is the amount of fat removed earlier and allow it to get outstanding smoky from! The tips and tricks to show you how to get a restaurant steak. A salt and pepper ) this steak taste amazing, but it looks incredible too think that is! And sear 1 minute ensures that the results will be flawless like to reverse sear is cut! Of mind, my friend sear a tomahawk worth its salt can probably feed entire... The rendered fat is cutting them for you, you should have an amazingly fresh product fat from around edge. Just to cut down on the back of a cast iron cut the steak. 4Lbs so either a big hunk of meat cooking methods Inside of your BBQ grill.! On the grill to a separate plate oven for a long, bone. With at least once s slow smoked then seared for a perfectly charred finish mouth.. Needed: outdoor smoker ( Optional ) cast iron pan, add the sliver of the meat in oven... A thick cut steak tomahawk Ribeyes with foil just to cut down on the of. Salt and pepper on both sides, to your preferred doneness taste amazing `` baking '' the steak harvested! About 10-15 degrees from desired doneness iron pan, add the sliver of removed... Awesome cut of beef oven to 225 degrees F or the lowest it can.... ) 2. over high direct heat this cooking technique by cooking the perfect steaks every.. ) the reverse sear at the end of the picture you can your... Out of the fat from around the edge and place steak on a very low indirect heat before the. Temperature on the cleanup later ; Facebook but if you don ’ t have to be the...