Reverse Seared Tomahawk Steaks

5 from 1 vote

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.

Cook Time30

Rest cold and Hot2 10

Total Time2 40

Servings:

Calories: 943kcal

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