If you want to make a statement at the dinner table, nothing beats the Tomahawk Steak. With its long, frenched bone and rich marbling, it’s not just a meal—it’s an experience. By using the reverse sear method, we ensure a perfectly edge-to-edge pink interior with a crust that is nothing short of legendary.
Finished with a melting dollop of homemade garlic herb butter, this steak is the ultimate reward for any grill master.
Why the Reverse Sear?
- Even Cooking: Traditional searing first can leave you with a “gray ring.” Starting low and slow ensures the entire steak reaches your desired temperature evenly.
- The Perfect Crust: Drying out the exterior during the smoking process allows for a faster, deeper sear at the very end.
- Infused Flavor: Smoking the meat first lets those wood notes penetrate deep into the fat before the high-heat finish.
Ingredients
The Steak:
- 1 tomahawk steak (2–3 lbs, at least 2 inches thick)
- 2 tbsp steak seasoning (or a blend of coarse salt, black pepper, and garlic powder)
- High-smoke point oil (like avocado or grapeseed oil) for the sear
The Garlic Herb Butter:
- 1/2 cup unsalted butter, softened
- 3 cloves garlic, minced
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh rosemary or thyme, minced
- A pinch of sea salt
Step-by-Step Instructions
- Preparation: Remove the steak from the fridge at least 45 minutes before cooking to bring it to room temperature. Season it generously on all sides (including the edges) with your steak rub.
- Fire Up the Smoker: Preheat your smoker to 225°F (107°C). Use oak, hickory, or cherry wood for a robust flavor profile.
- The Slow Smoke: Place the tomahawk on the smoker grates. Smoke until the internal temperature reaches 115°F (46°C) for a perfect medium-rare finish later. This usually takes about 60–90 minutes depending on thickness.
- The Rest: Remove the steak from the smoker and tent it loosely with foil. Let it rest for 10–15 minutes. While it rests, prepare your cast-iron skillet or grill for high-heat searing.
- The Sear: Get your skillet or grill screaming hot (around 500°F/260°C). Add a small amount of oil. Sear the steak for about 60–90 seconds per side until a deep, dark crust forms. Don’t forget to sear the fat cap on the edges!
- The Finishing Touch: Immediately place a large scoop of the garlic herb butter on top of the hot steak. Let it melt and cascade down the sides of the meat.
Pro-Tips for the Perfect Tomahawk
- Use a Meat Probe: This is a thick cut of meat; guessing is not an option. A wireless thermometer is your best friend here.
- Don’t Forget the Bone: If searing in a pan, the bone might prevent the meat from making full contact. Use a heavy press or a small weight to ensure an even crust.
- Compound Butter: Make the butter ahead of time and roll it into a log using plastic wrap. It makes for a beautiful presentation when you cut a perfect disc to place on the steak.