Tomahawk Steak Recipe
This gigantic Tomahawk Steak Recipe is reverse seared and grilled to a medium-rare internal temperature for perfect procedures for a juicy, flavorful, tender cut of beef.
Ingredients
- 2 to 2 ½ pound tomahawk rib-steak
- coarse salt and freshly ground pepper to taste
- cowboy butter for garnish, optional
- optional sliced chives
Instructions
- Place the steak on a rack over a sheet tray lined with parchment paper, and generously season all sides with salt. You will most likely use 2 teaspoons to 1 tablespoon.
- Put it uncovered in the refrigerator for 4 to 48 hours.
- When you’re ready to cook it, remove it from the refrigerator and let it sit at room temperature for 30 minutes to take the chill off.
- Preheat the smoker or oven to 225°.
- Season the steak on both sides with pepper.
- Place the steak directly on the grill if reverse sear smoking, or keep it on the rack over the sheet tray with parchment paper and place it in the oven. It is also crucial that you have a thermometer pierced and placed in the center of the steak. Cook until it reaches 100° Fahrenheit, which takes about 60 to 75 minutes.
- Remove the steak and let it rest for 10 to 15 minutes.
- In the meantime, preheat your grill to high heat (550°+).
- Add the steak to the hot grill and cook for 2 to 3 minutes per side or until charred grill marks are formed and the desired internal temperature is achieved. The 2 to 3 minutes per side will roughly bring the steak to 125°, which is medium-rare and what I prefer.
- Remove the steak, add your compound butter, and let rest for 5 to 7 minutes.
- Slice and serve the steak with additional butter and an optional garnish of sliced chives.
Notes
Make-Ahead: This is meant to be eaten as soon as it is done cooking and resting.
How to Store: Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.
How to Reheat: This does not reheat well, but if you need to reheat it, re-sear it in a hot pan with lightly smoked oil until warm or on a hot grill.
If your only option is to freeze the steak, I recommend reheating it for several hours until it easily shreds apart.
When the steaks are smaller in weight, you may need to adjust cooking times by 1 minute per side.
Feel free to use your favorite steak seasoning.
Maillard reaction, also known as the browning reaction, is an interaction between sugar and amino acids in the steak when heated to 285°and 350° over high heat, browning the meat to enhance the flavor and add more crispness. This is not the same as caramelizing.
Since I prefer my steak medium rare, I prefer to remove it from the oven at 100° internally so that I have more wiggle room when pan searing to ensure it is not overcooked.
Nutrition
Calories: 1179kcalProtein: 114gFat: 80gSaturated Fat: 36gPolyunsaturated Fat: 4gMonounsaturated Fat: 38gCholesterol: 346mgSodium: 295mgPotassium: 1520mgVitamin A: 85IUCalcium: 40mgIron: 10mg