Oak Smoked Reverse-Seared Tomahawk Steak with Texas Beef BBQ Rub
Few cuts command attention quite like the Tomahawk steak. With its long frenched bone and hefty marbling, it’s a cut built for big flavor and bold technique. This recipe brings together the primal appeal of open-fire cooking with the precision of a reverse sear. We start low and slow on oak wood, letting the smoke build flavor and render the fat into a buttery finish. But the real star is the seasoning—our Texas Beef BBQ Rub delivers a big, pepper-forward bark that complements the richness of the meat without overpowering it. Inspired by classic Texas brisket rubs but designed for versatility, it turns this show-stopping steak into an unforgettable centerpiece.
Oak-Smoked and Reverse-Seared for the Perfect Tomahawk
Glenn Connaughton
4
15 minutes
75 minutes
880
American
Main Dish
This reverse-seared Tomahawk steak is a steakhouse-level experience that starts with smoke and ends with a sizzling sear. By using the reverse sear method, we slowly bring the steak to temperature over oak wood to soak in subtle smokiness, then finish over direct heat for that signature crust. The key is Revolution Barbecue’s Texas Beef BBQ Rub—a robust blend of flake sea salt, coarse black pepper, and aromatic garlic and onion. It forms a savory crust that locks in juices and amplifies the natural beefiness of the steak. Reverse searing gives you control over every stage, ensuring a perfectly even cook and a mouthwatering charred exterior without sacrificing the juicy, medium-rare center.
Ingredients
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- 1 bone-in Tomahawk ribeye steak, 2.5 to 3 inches thick (approximately 4 pounds)
2 tablespoons Revolution Barbecue Texas Beef BBQ Rub
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- 1 tablespoon unsalted butter
- 1 tablespoon high-temperature neutral oil (such as avocado, grapeseed, or beef tallow)
- Fresh rosemary or thyme sprigs (optional)
Directions
- Prepare the Steak: Remove the Tomahawk steak from the refrigerator 1 hour before cooking. Pat it dry thoroughly with paper towels and let it rest at room temperature.
- Season the Steak: Generously season all sides of the steak with Revolution Barbecue Texas Beef BBQ Rub, pressing the rub into the meat to form an even coating.
- Preheat the Smoker: Set your smoker to 225 degrees Fahrenheit using oak wood for fuel. If desired, you can pair oak with a chunk of cherry wood for subtle sweetness.
- Smoke the Steak: Place the steak directly on the smoker grates bone-side toward the heat source. Close the lid and smoke until the internal temperature reaches 110 to 115 degrees Fahrenheit, about 60 to 75 minutes.
- Rest the Steak: Remove the steak from the smoker and tent it loosely with foil. Let it rest for 10 minutes while you prepare your grill or cast-iron skillet for searing.
- Sear the Steak: Over high heat (either on a ripping-hot grill or cast-iron skillet), add the neutral oil and butter. Once the butter foams, sear the steak for 45 to 60 seconds per side, including the edges, until a deep crust forms and the internal temperature reaches 125 to 130 degrees Fahrenheit for medium-rare. Add rosemary or thyme sprigs to the pan during searing, if using.
- Rest Again and Serve: Remove the steak from the heat and let it rest another 10 minutes. Slice against the grain and serve.
