Reverse Searing a Tomahawk Steak

Hey there!!! In today’s feature we’ll discuss Reverse Searing a Tomahawk Steak.

The reverse seared method, is a slow smoked then seared method for a perfectly pink, juicy, & tender steak.

REVERSE SEARING A TOMAHAWK STEAK:

-Remove the steak from the fridge 2 hours before you plan to cook so that it comes to room temperature.

-Get smoker fired up to 225 degrees.

-Rub tomahawk with olive oil and season every nook & cranny w/ your favorite steak rub seasoning.

-Place the tomahawk steak directly on the grill grates and close the lid. Using a meat thermometer, smoke until the internal temp of the steak reaches 115 degrees F.  Once it reaches 115 degrees, take off grill.

-Next, turn heat up smoker to 500 degrees. Sear 3-5 mins on both sides until tomahawk reaches desired internal temp.

-Remove tomahawk steak from smoker, add a pat of butter, and allow to rest at least 10 mins. Slice tomahawk against the grain. Serve with grilled asparagus & mashed potatoes. Guess what, it’s eatin time!!!

-I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.

*   120°F = Rare
*   125°F = Medium Rare
*   130°F = Medium
*   140°F = Medium Well
*   150°F = Well Done

Ingredients for Reverse Sear Tomahawk:

-2 tbsp of you favorite steak seasoning

-2 to 3 pound tomahawk steak

-3 tbsp olive oil

Homemade Steak Rub Seasoning:

*   3 tablespoons paprika
*   2 tablespoons onion powder
*   2 tablespoons garlic powder
*   3 tablespoons sea salt
*   2 tablespoons crushed red pepper
*   1 tablespoon black pepper
*   3 tablespoons brown sugar