Reverse Seared Tomahawk Steak: Thick Cut!
A Tomahawk is slow cooked with indirect heat for 90 minutes and then seared over hot coals to get perfect grill marks. This steak is the ultimate showpiece!
Ingredients
- 3 pounds Tomahawk Ribeye Steak
- 3 tbsp salt
- 3 tbsp black pepper
- 2 tbsp melted butter
Instructions
- Season the steak liberally with salt and pepper
- Allow to steak to rest, covered, at room temperature for one hour.
- Prepare your grill for low, indirect heat (250-275F)
- Place the steak on the cool, indirect side of the grill and cook for one hour.
- Flip the steak and cook for another 30 minutes or until an internal temperature of 125F is reached.
- Remove the steak from the grill and raise the temperature of the grill to High.
- Sear the steak for 2 minutes per side over direct high heat until an internal temperature of 130-135F is reached.
- Remove the steak from the grill, slice and then baste with melted butter.
Notes
A tomahawk steak is an impressive beast that is much easier to grill than first appearances might suggest. These steaks typically weigh at least two pounds so one steak will easily feed two people.