Smoked Tomahawk Steak
The tomahawk steak is a spectacular ribeye with a rib bone up to 30 cm long and at least 5 cm thick. The reverse sear method combines slow smoking with a final high-heat sear for the perfect crust. A high-quality dry-aged piece deserves simple but effective seasoning.
Ingredients(for 1 kg)
Instructions
Dry Brining & Seasoning
1-24 hoursGenerously rub the tomahawk steak all over with coarse salt and store open on a wire rack in the refrigerator. At least 1 hour, ideally overnight. Rub with pepper and garlic before smoking.
Low & Slow Smoking
2-3 hoursSet smoker to 107-120 °C with oak and cherry wood. Place the steak upright with the bone down or flat on the grate. Smoke until an internal temperature of 48 °C is reached.
Searing & Butter Basting
5-8 min.Over maximum heat (grill or cast iron pan), sear the steak for 1-2 minutes per side. While searing, baste with butter, garlic, and rosemary. Then rest for 10 minutes.
Pro Tip
Wrap the bone in aluminum foil to prevent burning. Store the steak on a rack in the refrigerator uncovered for 24 hours for a dry surface that caramelizes better.
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