How To Reverse Sear Tomahawk Steaks

Reverse searing is a great way to cook a thick steak like a tomahawk because it ensures the steak is evenly cooked from edge to edge before you get that beautiful sear. This is my only way to ensure thick-cut steaks are finished evenly all the time, without a hitch. Read more about it here on my blog.

This recipe is designed for a tomahawk steak, which is essentially a bone-in ribeye with a long, frenched bone. While the bone's primary purpose is for presentation, it certainly adds to the "wow" factor of the meal. This cooking method is great for achieving a perfectly cooked steak.

Today, I am cooking these steaks on the Oklahoma Joe’s Longhorn Reverse Flow offset smoker. I have quite a few videos on my YouTube channel that show setting up my backyard offset for cooking. If you want a more in-depth breakdown of the process, get my book, Wrangling Fire, on Amazon for fire management tips and tricks for a wide range of grills and smokers. 

Ingredients

  1 large tomahawk steak (2-3 lbs)

  Coarse sea salt

  Freshly cracked black pepper

  1 tbsp unsalted butter

  1 sprig fresh rosemary or thyme

Step 1: Dry Brining

About 12-24 hours before cooking, generously season all sides of the steak with coarse salt. I prefer to use Maldon Flakey Sea Salt. This process, known as dry brining, helps to tenderize the meat and enhances its flavor. Place the steak on a wire rack on a baking sheet, uncovered, in the refrigerator. This allows air to circulate the steak and dries the surface, which is crucial for a great sear later. Read more about it here.

Step 2: Low and Slow Smoking

Set up your offset smoker for indirect heat at a temperature of 250°F. Once the smoker is stable, place the steak on the grill grates on the side opposite the firebox. Cook the steak low and slow until its internal temperature reaches 115°F. Use a reliable meat thermometer to monitor the internal temperature. This process can take anywhere from 45 minutes to over an hour, depending on the steak's thickness.

Step 3: The Rest

Once the steak reaches 115°F internal temperature, remove it from the smoker and let it rest on a clean plate or cutting board for about 10 minutes. This allows the juices to redistribute and prevents them from gushing out during the sear. While the steak is resting, prepare for the final searing step.

Step 4: The Sear

For the final sear, you will use the intense direct heat of your smoker's firebox. Ensure the firebox has a hot coal bed. Place the steak directly over the coals in the firebox. Sear each side for 1-2 minutes, or until a deep brown crust forms. For an added touch of richness and flavor, you can melt a tablespoon of butter with a sprig of fresh rosemary or thyme in a small cast-iron skillet and baste the steak as it sears, but the length of the bones can be an issue here. Direct coal sear is the move.

Once seared, the steak should have a beautiful, dark crust and an internal temperature around 125-130°F for a perfect medium-rare.

Step 5: Final Rest and Serve

Remove the steak from the heat and let it rest for a final 5-10 minutes. At this point, you can add a compound butter like I have shared with you in the past. This is a crucial step that ensures the steak is juicy and flavorful. If compound butters are not your thing, here is a chimichurri recipe for you. Slice the steak and serve immediately. Enjoy!