large tomahawk steak

🥩 Perfect Tomahawk Steak (Reverse Sear Method)

🕒 Prep Time: 15 min | Cook Time: 1.5–2 hrs (depending on size)

Serves: 2–4 (depending on steak size)

🍴 Ingredients:

• 1 large tomahawk steak (2–3 lbs, at least 2 inches thick)

• Kosher salt & freshly ground black pepper

• Optional: garlic powder, rosemary, or steak rub

• 2 tbsp olive oil or butter (for searing)

🔥 Equipment:

• Meat thermometer (essential)

• Cast iron skillet or grill

• Oven or smoker (for reverse sear)

🔪 Instructions:

1. Bring to Room Temp:

• Take the steak out 1–2 hours before cooking. Pat it dry and season generously with salt and pepper (and any optional seasonings).

2. Slow Roast (Reverse Sear):

Choose oven or grill/smoker:

Oven Method:

• Preheat oven to 250°F (120°C).

• Place steak on a rack over a baking sheet.

• Roast until internal temp hits 115°F (46°C) for rare, 120–125°F (49–52°C) for medium-rare (about 45–90 minutes depending on thickness).

Smoker or Indirect Grill:

• Set up for indirect heat at 225–250°F.

• Smoke or grill until desired internal temp is reached (same as above).

3. Sear (Finish with High Heat):

Cast Iron Sear (best for crust):

• Heat a cast iron pan over high heat until smoking hot.

• Add a bit of oil or butter.

• Sear the steak for 1–2 minutes per side, including the edges.

• Optionally, baste with butter and garlic/herbs while searing.

Grill Sear:

• Place over direct heat on a blazing hot grill for 1–2 minutes per side.

4. Rest & Carve:

• Let the steak rest 10–15 minutes before slicing.

• Cut along the bone to remove the meat, then slice against the grain.

🌡️ Steak Doneness Guide (Pull from oven at these temps):

🧂 Serving Suggestions:

• Chimichurri, garlic herb butter, or blue cheese sauce

• Serve with roasted potatoes, creamed spinach, or grilled asparagus

• A bold red wine (Cabernet, Syrah) pairs beautifully

Would you like a grilled-only version or tips for cooking it entirely in a smoker?