Reverse Seared Tomahawk Steak

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Tomahawk Ribeye (also known as the tomahawk chop or long bone-in ribeye) is a giant, marbled steak with an extended frenched bone. This strapping monster steak is expensive. But it feeds about 2-3 people and will be the most impressive cut of meat you’ll ever put on your table. In this Reverse Seared Tomahawk Steak recipe I smoke and reverse sear a 28-day dry-aged tomahawk to produce meat that is rich, buttery, and melts in your mouth!

What is a Tomahawk Steak?

If there ever was a food that looks like it can be devoured by a caveman, it’s the tomahawk steak. This monster-sized meat gets its name from the long, frenched bone which extends from the steak. It is this long bone that makes the steak look like a “tomahawk”, which is where it gets its name. Other than the length of the bone, the steak itself is identical to a thick-cut cowboy ribeye like the Whiskey Dry-Aged Ribeye.

The steak is usually 2 inches thick and weighs about 2-3 pounds. So you can easily feed 2-3 people with a single tomahawk.

Tomahawk Steak
Tomahawk Steak

Is the Tomahawk Steak Worth the Price?

The tomahawk steak is definitely one of the most expensive meats you’ll find on the market. But if you’re looking for a flavorful, tender piece of meat, that delivers on presentation, you might want to shell out a few extra dollars and go all in!

Sliced Tomahawk Ribeye
Sliced Tomahawk Ribeye

How to Cook the Perfect Tomahawk Steak?

The tomahawk steak is known for its marbling. Marbling is the fine lines of fat you see throughout the meat. Remember what we always say? FAT is taste. And the tomahawk is rich in intramuscular fat (i.e. marbling), which means the meat is tender, with a rich, buttery flavor.

Because the tomahawk has plenty of intramuscular fat, you can trim away any excess fat on the outside. Trim most of the edge fat right up to the meat line. Try not to change the shape of the steak. You want the edges nice and round, to allow the smoke to move freely around the steak.

The recipe also incorporates the reverse sear method. Learning how to reverse sear a tomahawk steak is straightforward. First, apply a binder – I use Wagyu Tallow (Make it at Home / Buy it Online) – and your salt and pepper. Then, smoke the steak over indirect heat to get the right level of doneness. Finally, sear it over high heat to boost flavor and appearance. I use 2-zone cooking on my smoker (one side for direct heat and the other for indirect) using the Kick Ash Basket (Read my Review / Buy it Online) and Kick Ash Divider (Read my Review / Buy it Online). You can save 10% on all Kick Ash products with coupon code EMV10 too!

Preparing to Smoke a Tomahawk Steak

Reverse Seared Tomahawk Steak

The reverse sear is the best method for getting the temperature perfect and nailing the taste of a seared steak!
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Prep Time 15 mins
Cook Time 1 hr 30 mins
Resting Time 15 mins
Total Time 2 hrs
Course Main Course
Servings 3 People
Calories 790 kcal

Ingredients
 
 

  • 40 oz Tomahawk Steak
  • ¼ cup Beef Tallow
  • 2 tsp Kosher Salt
  • 2 tsp Ground Black Pepper

Instructions
 

  • Use the Kick Ash Basket and Divider to set the grill up for two-zone cooking. The charcoal will go in the small partition, and the larger area will be used for low and slow cooking. Light the grill with your GrillBlazer Grill Gun or charcoal chimney and allow it to come up to a temperature of 225°F.
    Kick Ash Basket and Divider
  • While the grill comes up to temperature, prepare your steak. Place the tomahawk steak on a wooden board and cover with beef tallow. This will act as a binder for your seasoning to stick. Season generously with salt and pepper, and set aside at cool room temperature for about 20 minutes.
    Seasoned Tomahawk Steak
  • Once the grill is at 225°F and you've got clean smoke, you can set up your steak on the grate. Place the temperature probe in the thickest part of the steak, close the lid, and smoke at 225°F until the steak reaches an internal temperature of 120°F – this should take about 90 minutes.
    Tomahawk Steak on a Big Green Egg
  • When the steak has reached an internal temperature of 120°F, it’s time to sear. Sear the tomahawk steak on your GrillGrates directly over the coals (direct heat) for a few minutes on each side until the internal temperature reaches 130° (medium rare).
  • Slice and enjoy!
    Sliced Tomahawk Steak

Nutrition

Nutrition Facts
Reverse Seared Tomahawk Steak
Amount per Serving
Calories
790
% Daily Value*
Fat
 
53
g
82
%
Saturated Fat
 
24
g
150
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
26
g
Cholesterol
 
231
mg
77
%
Sodium
 
1747
mg
76
%
Potassium
 
1031
mg
29
%
Carbohydrates
 
1
g
0
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
76
g
152
%
Vitamin A
 
64
IU
1
%
Calcium
 
33
mg
3
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Steak
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Disclosure

*Disclosure: I only recommend products I use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you allow Eat More Vegans earn a small commission.

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