Tomahawk steak. Reverse sear method. Smoke it low to get the internal temp right, then sear it in a screaming hot cast iron. You end up with medium-rare all the way through and a crust on the outside.
Smoker at 225. Pull at 120-125 internal. Sear in cast iron. 10 minute rest. That’s the whole method.
Ingredients
- 1 tomahawk ribeye (2+ inches thick)
- Coarse salt
- Coarse black pepper
- Garlic powder
- Butter, garlic, and fresh herbs for basting
Steps
- Let the steak sit at room temp for 30-45 minutes. Season heavy with salt, pepper, and garlic powder.
- Smoker at 225. Cook until 120 internal for rare, 125 for medium-rare. Usually 60-90 minutes.
- While it’s resting, get a cast iron skillet as hot as you can. I mean smoking.
- Sear 1-2 minutes per side. Baste with butter, garlic, and whatever herbs you have. Rosemary and thyme work.
- Rest 10 minutes. Slice against the grain.
Don’t skip the rest. I know the sear looks done but the juices need to redistribute. 10 minutes minimum.
