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.


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