Recipe: Perfectly Seared Tomahawk Steak
This is a very basic, but effective, recipe for cooking a thick Tomahawk steak using the reverse sear method on a grill. The key is the overnight dry brine and careful temperature management.
Shoutout to my dad and Kansas City Steak Company for the amazing tomahawks!
Ingredients:
- 1 Tomahawk steak
- Meat Church Holy Cow BBQ Rub (or your favorite beef/steak rub)
Instructions:
The day before cooking, rub the tomahawk steak heavily on all sides with Holy Cow BBQ rub. Place it on a wire rack over a baking sheet and leave it in the fridge overnight, uncovered. This allows the seasoning to penetrate and the surface to dry out for a better crust.
When ready to cook, preheat your grill to 500°F and set it up for two-zone cooking, with a direct heat side and an indirect heat side.
Place the steak directly over the high heat and sear for about 5 minutes per side to develop a nice crust.
After searing, move the steak to the indirect heat side of the grill. Close the lid and let it cook for about 30 minutes, or until the internal temperature reaches 125°F for a perfect medium-rare.
Remove the steak from the grill and let it rest on a cutting board for 10 minutes before slicing. This is a crucial step to allow the juices to redistribute for a tender, flavorful steak.
