Reverse Seared Tomahawk Steaks
Tomahawk Steaks are basically a fancy ribeye. The bone that the steak is normally cut from, is left attached and frenched out. They are usually sold in a thick cut as you see here.We got these for a Father’s Day celebration. My husband was quite pleased with the result. First, we smoked them, and then we did a reverse sear on our second grill. I made an herbed butter that we brushed over the top when they were being seared.
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Equipment
- 1 Smoker
- 1 Cast Iron Frying Pan
Ingredients
- 2.0 Lbs Ribeye Steak Tomahawk Bone in special cut at the butcher
- Salt & Pepper to taste
Instructions
- Salt and pepper the steaks well on both sides
- Let them sit in the open air for up to 2 hours
- Smoke with hickory wood for 25-30 minutes at 350 degrees F or until the internal temperature reaches 130 degrees F (for medium rare). This is all based on thickness and how cold the meat was when you put it on the smoker. You may have to modify a bit, but don’t overcook these lovely prehistoric looking steaks.
- Drop on to a preheated, clean grill on medium-high heat and sear both sides by brushing on some butter as you sear each side. Herb butter is optional Watch for flare-ups, some are okay.
- Remove from the heat and let it rest 10 minutes before plating.
- Serve with your favorite salad and potato it’s a meal fit for a king!
Notes
To make the herb butter see our recipe
Nutrition
Calories: 943kcalProtein: 91gFat: 64gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 31gCholesterol: 277mgSodium: 236mgPotassium: 1216mgVitamin A: 68IUCalcium: 32mgIron: 8mg
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Tomahawk Steaks are basically a fancy ribeye. The bone that the steak is normally cut from, is left attached and frenched out. They are usually sold in a thick cut as you see here.
We got these for a Father’s Day celebration. My husband was quite pleased with the result. First, we smoked them, and then we did a reverse sear on our second grill. I made an herbed butter that we brushed over the top when they were being seared.
- 2 Tomahawk Steaks (special cut at the butcher)
- Salt
- Salt the steaks well
- Smoke with hickory wood for 25-30 minutes at 350 degrees F or until the internal temperature reaches 130 degrees F (for medium rare). This is all based on thickness and how cold the meat was when you put it on the smoker. You may have to modify a bit, but don’t overcook these lovely prehistoric looking steaks.
- Drop on to a preheated, clean grill on medium-high heat and sear both sides by brushing on the herb butter as you sear each side. Watch for flare-ups, some are okay.
Serve with your favorite salad and potato it’s a meal fit for a king!
Best Father’s Day Idea