How to Make Tomahawk Steak (Reverse Sear Method)

tomahawk steak

🥗Healthier: grass-fed beef

💰Cheaper: ribeye steak

Grass-fed beef is leaner and more nutritious; ribeye steak is more budget-friendly.

Preheat the smoker to 200°F.

Rub olive oil over the tomahawk steak to help the seasoning stick.

Generously coat the steak with Montreal steak seasoning.

Let the seasoned steak sit while the smoker is preheating.

Cut fresh rosemary stems and wrap them with cooking twine to create a rosemary brush.

In a disposable aluminum pan, add two sticks of unsalted butter and sprinkle garlic powder on top.

Place the pan with butter on the smoker along with the steak.

Baste the steak with melted butter using the rosemary brush every 20-30 minutes.

After about 20-30 minutes, flip the steak to ensure even warming.

Check the internal temperature of the steak; it should be around 105°F before grilling.

Remove the steak from the smoker when it reaches about 110-112°F.

Season the steak with Uncle Chris's Gourmet steak seasoning before grilling.

Preheat the grill to 600°F.

Place the steak on the grill, cooking for about 2 minutes on each side.

Check for a good sear and flip the steak to achieve grill marks.

Continue grilling for about 2 more minutes on the other side until done.

Remove the steak from the grill and let it rest for 15-20 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level: