If you don’t have it (though you can easily grab it online!) you can sub this out for 2-3 teaspoons of kosher salt. Reverse searing is an excellent way to prepare tomahawk steak. To get the gorgeous contrast color and seasoning you see in the photo, I used Hardcore Carnivore Black. One of the best ways to grill a monster-thick steak, like a beef tomahawk, is to use a technique called reverse-searing. We covered it with homemade blackening seasoning and cooked it low and slow over.
REVERSE SEAR TOMAHAWK STEAK HOW TO
Please note – though this recipe calls for a pull temperature of 125f, the USDA recommends steaks be cooked to a minimum internal temperature of 145☏. Learn how to perfectly cook a thick tomahawk ribeye steak on the kettle grill using the reverse seared 'Cold Grate Technique. For the ultimate steak experience, try our Reverse Seared Tomahawk Steak. To achieve a perfect medium rare, you’ll want to pull it off 10 degrees lower than your final desired doneness (in this case, medium rare 135f) to account for residual cooking. The reverse sear method can be done a number of different ways (you can see how to do it with an oven here), and is quite flexible. The MAIN thing to consider is that you will need an accurate meat thermometer to nail the doneness of the steak. If you prefer not to use the chimney hack, you can sear the steak over a HOT grill or skillet. Using the chimney will also achieve an incredible crust, which is important for the development of extra flavor layers. At this temperature the meat will cook evenly, without overcooking the outside of the steak. For this recipe, we use the smoker as the low heat, and a super cool (and EASY) chimney hack for the sear stage. For the first part of grilling a steak with the reverse sear method, I recommend keeping your grill’s temperature at 225F in the indirect heat zone of the grill. Pat the steaks dry to remove excess moisture, rub with. Took some advice and cooked a prime rib-eye to just over medium rare to render more fat.
Next it is seared over a hot grill or in a suitably sized skillet (or a gridle) with olive oil and/or butter until the temperature for the desired doneness is reached. Preheat your grill on low-medium heat and set up for indirect cooking 2. Put simply – that means applying low heat for the majority of cooking, then finishing with a hot sear at the end. To reverse sear Tomahawk steak first it is cooked it in the oven, until its internal temperature reaches 100-110 F. And I promise – you WILL end up with a perfectly smoked steak.įor thick steaks, the most reliable cooking method is the reverse sear. It just takes a smoker, a charcoal chimney, a beautiful piece of meat and a couple of easy steps. But it shouldn’t be intimidating, because it’s extremely simple. It can be intimidating to face an enormous steak and be tasked with the responsibility of cooking it perfectly. Print Recipe Learn how to perfectly cook a tomahawk (and ANY thick cut steak) using a smoke and sear method.
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