Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Smoked Tomahawk Steak: Foolproof Reverse Sear Method Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 5 reviews

This Smoked Tomahawk Steak recipe uses a foolproof reverse sear method to deliver a perfectly cooked, tender, and flavorful steak with a delicious smoky crust. The steak is slowly smoked at a low temperature, then seared on a high-heat grill for a juicy medium-rare finish.

  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 3 lb Tomahawk ribeye steak (or regular ribeye steak at least 2″ thick)
  • 1 tbsp steak seasoning (see note 1)
  • ½ tbsp Kosher salt
  • ½ tbsp coarse ground black pepper

Instructions

  1. Prep the Steak: Wrap the steak tightly around the edges with butcher’s twine, ensuring you wrap on both sides of the bone to maintain its shape during cooking.
  2. Season the Steak: Apply a base layer of steak seasoning evenly over the steak, then add a second layer of Kosher salt and coarse ground black pepper for enhanced flavor.
  3. Preheat the Smoker: Let the seasoned steak rest at room temperature while preheating your smoker to 250°F.
  4. Smoke the Steak: Place the steak on the smoker grates and smoke for about one hour, or until the internal temperature reaches 115°F, allowing the smoke flavor to infuse the meat gently.
  5. Increase Grill Temperature: Remove the steak from the smoker, then increase your grill’s temperature to 500°F or the grill’s highest setting to prepare for searing.
  6. Sear the Steak: Once the grill reaches maximum heat, place the steak back on the grates and sear for five minutes, then flip and continue cooking until the internal temperature reaches 128°F for medium-rare doneness.
  7. Rest the Steak: Remove the steak and let it rest for at least 10 minutes. During this time, the steak’s internal temperature will rise to a perfect 135°F, allowing juices to redistribute.
  8. Slice and Serve: Slice the steak off the bone, then cut against the grain into slices and serve immediately to enjoy the tender, smoky flavors.

Notes

  • Note 1: Steak seasoning can be a blend of garlic powder, onion powder, smoked paprika, and dried herbs, or your favorite store-bought steak rub.
  • Wrapping the steak with butcher’s twine helps maintain an even shape around the bone for consistent cooking.
  • Using a meat thermometer is key to achieving perfect doneness in this reverse sear method.
  • Allowing the steak to rest after searing ensures juiciness and tenderness.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Main Course
  • Method: Smoking and Grilling
  • Cuisine: American

Find it online: https://monicarecipes.com/smoked-tomahawk-steak-foolproof-reverse-sear-method-recipe/