Reverse Seared Tomahawk Steak

0:55 - Prep 0:10 / Cook 0:45
Beginner

For the ultimate steak experience, try our Reverse Seared Tomahawk Steak. We covered it with homemade blackening seasoning and cooked it low and slow over hickory wood. A reverse sear at the end of the cook not only seals in the juices, it leaves some seriously impressive grill marks.

About the Cut: Tomahawk steak is a cut of beef ribeye, French-trimmed with at least 5 inches of extra rib bone. It's called a tomahawk cut because the steak with the long bone resembles a Native American tomahawk axe.

We made this recipe on the Rider DLX Pellet Grill, but you can make it on your grill or smoker.

2 Servings
Ingredients
Steak
  • 1 tomahawk steak (2 1/2 to 3-inch steak)
  • 2 tablespoons olive oil
  • > hickory or competition blend wood pellets
Blackening Seasoning
  • 2 tablespoons kosher salt
  • 1 tablespoon smoked paprika
  • 1 tablespoon black pepper
  • 1 teaspoon ground thyme
  • 2 teaspoons garlic powder
  • 1/2 teaspoon cayenne powder
  • 1 teaspoon onion powder
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Preparation
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Step 1 Of 10
1. Brush steak with oil.
2. In a small bowl, combine salt, paprika, pepper, thyme, garlic powder, cayenne powder and onion powder.
3. Apply blackening seasoning on all sides.
4. Fill the hopper with pellets and preheat grill to 200°F in SMOKE mode.
5. Place steak on top cooking rack. Insert temperature probe and set probe target temperature to 188°F on the Pit Control panel.
6. Cook until internal temperature reaches target temp, 1 to 1 1/2 hours.
7. Increase grill to HIGH and slide lever to SEAR mode.
Hot TipAllow about 5 minutes for the circular center grate to reach searing temp range.
8. When grill temperature reaches HIGH, place steak onto center grate to sear, 1 to 2 minutes per side.
9. Remove steak from grill and rest for 10 minutes.
10. Slice and serve.
Up Your Game: How to Select the Right Cut of Meat

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