Tomahawk Steak
The best way to cook the perfect tomahawk steak is to use the reverse sear method, which allows you to cook the steak to the perfect doneness.
Servings: 4
Ingredients
- 1 tomahawk ribeye steak
- 1 tbsp kosher salt
- 1 tbsp coarse-ground black pepper
Instructions
- Heat grill: Heat your grill or smoker to 250F degrees with an indirect heat zone.
- Season: Season the steak liberally on all sides with salt and pepper. Let rest at room temperature for about an hour or until the steak has an internal temperature around 50F degrees.
- Smoke: Place the seasoned steak on the smoker over indirect heat. Use a digital thermometer to measure the temperature and cook it to 110F degrees, which will take about an hour.
- Sear: Once the steak reaches 110F degrees, finish cooking it over direct heat on a hot grill or in a large cast iron pan on the stove. Flip it often to sear all sides and reduce flareups. For medium rare, cook it until the internal temperature reaches 130F degrees.
- Rest: Let the steak rest at room temperature for 15-20 minutes before slicing.
Video
Notes
For other seasoning options and alternative ways to cook a tomahawk on a gas grill or in an oven read the post above.
Nutrition
Calories: 476kcal | Carbohydrates: 1g | Protein: 46g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 138mg | Sodium: 1862mg | Potassium: 628mg | Fiber: 0.4g | Sugar: 0.01g | Vitamin A: 42IU | Calcium: 24mg | Iron: 4mg