🍖Smoker BBQ
Reverse-Seared Tomahawk Steak
A showstopping bone-in ribeye smoked gently to temperature, then seared to a deep crust. The reverse sear, perfected.
20 min
Prep
1 hr 15 min
Cook
Medium
Difficulty
7
Ingredients
5
Steps
Ingredients
Servings
- 1 tomahawk ribeye steak (about 800 g)
- 1 tbsp coarse sea salt
- 1 tbsp coarse black pepper
- 1 tsp garlic granules
- 2 tbsp butter
- 2 sprigs thyme
- Oak or hickory wood
Method
- 1
Season the steak generously with the salt, pepper and garlic. Rest at room temperature for .
- 2
Smoke at 110°C (225°F) until the internal temperature reaches 49°C (120°F) for medium-rare — about 45–.
- 3
Rest the steak briefly while you build a screaming-hot fire or heat a cast-iron pan.
- 4
Sear hard on both sides, basting with the butter and thyme, until a dark crust forms and the centre reaches 54°C (130°F).
- 5
Rest , then slice off the bone and carve against the grain.
Notes
- Pull 3–4°C before your target — carryover heat finishes it during the rest.
- Reverse-searing gives edge-to-edge pink with a steakhouse crust.