Reverse Seared Beef Tomahawk
If you’ve got a Tomahawk steak, you’re in for a treat. This impressive cut of beef is full of flavour. The reverse-sear method is a great way to bring out its natural goodness. It’s a straightforward approach that lets the steak’s rich taste speak for itself.
Ingredients
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Prep time | 30 min Cooking time | 60 min Total time | 50 min Equipment | Fire pit, Firewood, 3 Star Pickets, 2 Hooks, Wire, Cotton Twine, Meat thermometer |
Instructions
Prepare the Steak: Remove the Tomahawk steak from the refrigerator and let it sit at room temperature for about 30-60 minutes before cooking. This helps it cook more evenly. Pat the steak dry with paper towels to remove excess moisture, which will help achieve a good sear. Tie a loop of wire around the top part of the bone (refer to the video). Generously season both sides of the steak with coarse sea salt. Avoid seasoning with pepper at this stage, as it can burn during the searing process.
Prepare the Fire: Build a two-zone fire. Set up a hot, direct heat zone with coals and a cooler, indirect heat zone where you’ll hang the steak to cook it gently. Use a star picket hanging frame above the fire. The hot zone is where you’ll sear the steak later, while the cooler zone allows the steak to reach the desired temperature.
Hang the Steak: Hang the Tomahawk steak bone side down over the indirect heat zone for about 40 minutes. This allows the heat to travel through the bone and cook the short rib part. After that, hang it through the wire loop for an additional 20 minutes on medium heat, aiming for an internal temperature of 45-48°C (113-118°F). Use a meat thermometer to check the temperature.
Sear the Steak: Once the steak reaches the desired internal temperature, move it to the hot, direct heat side of the fire pit, where you have a bed of red-hot embers. Sear the steak for about 2 minutes on each side, or until it develops a beautiful crust. You can add rosemary branches around the steak for extra flavor. Watch it closely, as the searing process happens quickly and you don’t want to overcook it. Alternatively, you can sear the steak on a grill over the hot embers.
Rest & Serve: Remove the steak from the coals and brush off any excess coals. Let it rest for 5-6 minutes to allow the juices to redistribute, resulting in a juicier steak. After resting, slice the Tomahawk steak against the grain and serve immediately.
