Reverse Seared Tomahawk Steak
The reverse sear is the best method for getting the temperature perfect and nailing the taste of a seared steak!
Equipment
- A Smoker, or a Grill set up for smoking
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.
- 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.
- 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.
- 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!
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.
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