Perfect your BBQ season with this ridiculously tender Reverse Sear Tomahawk Steak. I’ve brought my husband, Ryan, on board to help with this one as he is the family expert of all things steak and barbecuing. But don’t worry, you don’t have to be an expert! We’re breaking down all of the different methods for reverse searing a tomahawk steak so you can do it using an oven and a skillet if you don’t have a BBQ or a smoker.
What is Reverse Searing?
Reverse searing is a method of cooking meat that results in a really tender and perfectly cooked piece of meat. To reverse sear, you first slow cook the meat at a low temperature. It is then finished off either on the barbecue or in a frying pan or skillet, searing the outside to get that lovely rendered fat and grilled finish. You can do this with other cuts of meat too like a ribeye, T-bone or rump. You do need a thick cut of meat though, I would suggest at least one inch thick.
Why Reverse Sear?
Cooking the tomahawk steak at a low temperature first means the meat is more evenly cooked before searing for a perfectly rendered outer. Reverse searing is particularly beneficial for thicker cuts of meat where it can be harder to get the perfect sear as well as an evenly cooked centre and results in a melt-in-your-mouth steak.
Ingredients For This Reverse Sear Tomahawk Steak Recipe
You will need a tomahawk steak, sea salt flakes and cracked black pepper. I prefer to season simply with salt and pepper. You could make a beef rub out of onion powder, garlic powder, paprika, salt and pepper if you like but personally I prefer just salt and pepper.
Equipment
Depending on which reverse sear method you choose, will determine what equipment you will need.
Pellet Grill/Smoker & BBQ Method
- a smoker – either a pellet grill (electric smoker) or a charcoal smoker
- BBQ
- heat proof tray – cast iron or stainless steel works great
- sharp knife
- wooden butchers block / chopping board
- cooking thermometer with probe (there are some great bluetooth enabled thermometers available!)
Oven & Pan Method
- oven
- cast iron pan or large frying pan
- baking tray / sheet pan
- sharp knife
- wooden butchers block / chopping board
- cooking thermometer with probe
How to Prepare Tomahawk Steak for Reverse Sear
Remove the steak from the fridge and any packaging, place onto a board or plate and season liberally with sea salt flakes and cracked black pepper. Let the seasoned steak sit at room temperature for around 10 minutes. Place the steak onto a heatproof tray.
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How to Reverse Sear Using the Pellet Grill Method
Bring your pellet grill or smoker to a temperature of 120°C/248°F, using your chosen wood chips or pellets.
If you have a meat thermometer with a probe, insert the probe into the meat. Once the smoker reaches temperature, place the steak into the smoker, close the lid and cook until it reaches an internal temp of 57°C/134°F (to finish medium-rare – 61°C/141.8°F (to finish medium).
Remove from the smoker and rest at room temperature for 10 minutes before doing final searing.
While the steak rests, heat the BBQ up, place the steak on the grill grates and grill for 1 minute 30 seconds each side. Remove from the heat and rest on a wooden board or butchers block for 5 minutes then slice and serve.
How to Reverse Sear Using the Oven Method
Preheat the oven to 120°C/248°F.
If you have a meat thermometer with a probe, insert the probe into the meat. Once the oven has preheated, place the tray with the steak on it into the oven and cook until it reaches an internal temperature of 57°C/134°F (to finish medium-rare – 61°C/141.8°F (to finish medium).
Remove from the oven and rest at room temperature for 10 minutes before searing.
Place a large frying pan or cast iron pan onto the stove top and bring to a medium-high heat. Once hot, add a drizzle of olive oil and a knob of butter. Once the butter has melted, add the steak to the pan and sear for 1 minute 30 seconds on each side, spooning the butter over the steak as it sears.
Remove the steak from the heat and let the steak rest for around 5 minutes on a wooden board or butchers block before slicing and serving with your desired sides.
What to serve with Reverse Sear Tomahawk Steak
Below are some of my favourite sides to serve alongside steak!
How to Reverse Sear Tomahawk Steak
Equipment
- Oven OR smoker
- cast iron pan OR BBQ
- Sharp knife
- wooden butchers block / chopping board
- cooking thermometer with probe
Ingredients
- 1 tomahawk steak
- sea salt flakes
- cracked black pepper
Instructions
How to Prepare Tomahawk Steak for Reverse Sear
- Remove the steak from the fridge and any packaging, place onto a board or plate and season liberally with sea salt flakes and cracked black pepper. Let the seasoned steak sit at room temperature for around 10 minutes. Place the steak onto a heatproof tray.
How to Reverse Sear Using the Pellet Grill Method
- Bring your pellet grill or smoker to a temperature of 120°C/248°F, using your chosen wood chips or pellets.
- If you have a meat thermometer with a probe, insert the probe into the meat. Once the smoker reaches temperature, place the steak into the smoker, close the lid and cook until it reaches an internal temp of 57°C/134°F (to finish medium-rare – 61°C/141.8°F (to finish medium).
- Remove from the smoker and rest at room temperature for 10 minutes before doing final searing.
- While the steak rests, heat the BBQ up, place the steak on the grill grates and grill for 1 minute 30 seconds each side. Remove from the heat and rest on a wooden board or butchers block for 5 minutes then slice and serve.
How to Reverse Sear Using the Oven Method
- Preheat the oven to 120°C/248°F.
- If you have a meat thermometer with a probe, insert the probe into the meat. Once the oven has preheated, place the tray with the steak on it into the oven and cook until it reaches an internal temperature of 57°C/134°F (to finish medium-rare – 61°C/141.8°F (to finish medium).
- Remove from the oven and rest at room temperature for 10 minutes before searing.
- Place a large frying pan or cast iron pan onto the stove top and bring to a medium-high heat. Once hot, add a drizzle of olive oil and a knob of butter. Once the butter has melted, add the steak to the pan and sear for 1 minute 30 seconds on each side, spooning the butter over the steak as it sears.
- Remove the steak from the heat and let the steak rest for around 5 minutes on a wooden board or butchers block before slicing and serving with your desired sides.
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