Reverse Sear : Tomahawk Steak
Got this 4.25 pound Tomahawk Steak decided to try something different from just grilling it.
So, I elected to smoke this huge beefy slab to 125 degrees and then move it from the smoker to the grill to finish it off with a high heat open flame. This will bark the outside and trap in the juices on the inside.
I used some kosher salt, Tritails Mesquite Expresso Rub, Garlic Salt and some Dale’s Seasoning to make it explode with flavor.
Also whipped up a basting sauce of melted butter with some of the ingredients mentioned above.
The end result was awesome and the steak came out perfectly tender.