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Tomahawk Steak Recipe Reverse Sear

Tomahawk Steak Recipe Reverse Sear. Using metal tongs, (or just grab the bone!) flip the steak over and sear for another minute. Preheat on high a cast iron or heavy based frying pan.

Reverse Seared Tomahawk Steak from cookingwithrich.com

Place steak on a cooling rack, and place the rack in a baking sheet. Apply blackening seasoning on all sides. Remove steak from grill and allow to rest for at least 10 minutes;

Fill The Hopper With Pellets And Preheat Grill To 200°F In Smoke Mode.

Season room temperature tomahawk steak all over. Brush the chop with the olive oil on both side. Form the butter into a roll, cover and place in the fridge until ready to use.

Meanwhile, In A Small Bowl Mix Together The Butter, Garlic And Horseradish.

Place the chop in the smoker and smoke for 45 minutes to 1 hour until the internal temperature reaches 125 degrees. Reverse sear tomahawk steak in a buttered cast iron skillet over medium. Place your tomahawk steak in the pan and sear for 1 minute.

Apply The Rub Mixture To Both Sides Of The Steak And Let It Rest At Room Temperature Until It Begins To Sweat, About 30 Minutes.

Place on the smoker for 1 hour and 20 minutes for an internal temperature of 125 degrees fahrenheit. 1) remove from the fridge and pat it dry. There are two parts to a reverse sear.

Place The Cast Iron Pan In The Oven And Preheat The Oven To 225° F.

When almost smoking hot, place the steak in the pan and sear on one side for ~2 mins. Sprinkle the steak with the garlic powder, onion powder, and black pepper. Once the steak hits 115°f, take it off the heat to rest it and put some butter on it and cover with foil.

Line A Cast Iron Pan Or Tray With Parchment Paper (This Is Optional But It Prevents The Meat From Sticking To The Pan And Makes Cleaning Much Easier).

Add extra fuel to get the temp of 600°f plus ready for the searing of the steak. Place steak on a cooling rack, and place the rack in a baking sheet. Apply blackening seasoning on all sides.

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