Reverse Seared Prime Tomahawk Steak with Incredibeef Combo
Few steaks capture attention quite like a tomahawk. With its long Frenched bone and generous marbling, it is one of the most impressive cuts you can bring to the table. While many people think the secret to cooking one is blistering heat, I have found that patience produces a much better steak. Reverse searing allows the meat to gently come up to temperature before finishing over high heat, creating an even medium-rare interior from edge to edge with a crust that rivals the best steakhouses.
For this cook I reached for the Incredibeef Combo featuring Revolution Barbecue Blak BBQ Seasoning and Revolution Barbecue Texas Beef BBQ Rub. Blak builds a rich, dark steakhouse crust with layers of garlic, honey, cumin and herbs, while Texas Beef brings a bold blend of salt, cracked black pepper, garlic, onion and peppers that lets the flavor of prime beef remain front and center. Combined with mesquite smoke from the Traeger Ranger, the finished steak develops a deep savory crust, buttery rendered fat, and a juicy interior that reminds you why thick-cut ribeye has earned its reputation as one of the finest steaks available.
Mesquite Smoked Reverse Seared Tomahawk Steak
Once a steak reaches two inches thick, traditional grilling becomes a balancing act. By the time the center reaches a perfect medium rare, the outside has often spent too much time over direct heat. Reverse searing solves that problem by slowly cooking the steak first before finishing it over blazing hot cast iron. The result is remarkably even doneness from edge to edge without sacrificing the crust that every great steak deserves.
This recipe showcases exactly why the Incredibeef Combo has become one of my favorite ways to season beef. Revolution Barbecue Blak BBQ Seasoning creates the deep steakhouse color and savory crust, while Revolution Barbecue Texas Beef BBQ Rub layers in coarse salt, cracked pepper, garlic and onion that enhance the natural richness of prime beef instead of masking it. Mesquite wood pellets provide just enough smoke to complement the ribeye, and the final sear in beef tallow creates a glossy crust with incredible flavor. Every bite delivers a contrast of crisp bark, buttery fat and tender beef that practically melts in your mouth
- Author
- Glenn Connaughton
- Prep Time
- 2 hours 10 minutes
- Cook Time
- 1 hours 10 minutes
- Servings
- 2
- Category
Main Dish
- Cuisine
American
Ingredients
- 1 prime tomahawk steak (approximately 3 pounds)
- 1 tablespoon Revolution Barbecue Blak BBQ Seasoning
- 1 tablespoon Revolution Barbecue Texas Beef BBQ Rub
- 1 tablespoon beef tallow
Directions
- Prepare the Steak: Remove the tomahawk steak from the refrigerator about 2 hours before cooking. Place it on a rimmed baking sheet and immediately season one side with Revolution Barbecue Blak BBQ Seasoning, followed by Revolution Barbecue Texas Beef BBQ Rub. Flip the steak and repeat on the second side.
- Season the Edges: Lift the steak and use it like a mop across the baking sheet to pick up the remaining seasoning, coating the sides and fat cap until every surface is evenly covered.
- Preheat the Grill: Preheat the Traeger Ranger to 250 degrees using mesquite wood pellets.
- Smoke the Steak: Place the steak directly on the grill grate and cook until the internal temperature reaches 115 degrees. This will take about 1 hour, but always cook to temperature instead of time.
- Prepare for the Sear: Remove the steak from the grill. Carefully remove the grill grate and install the Traeger Ranger cast iron griddle. Increase the grill temperature to 450 degrees.
- Sear the Steak: Add the beef tallow to the hot cast iron griddle. Once melted, place the steak directly onto the griddle and sear for about 2 minutes.
- Flip and Finish: Turn the steak over and sear the second side for about 2 minutes. If possible, briefly sear the edges and fat cap for 20 to 30 seconds to render the remaining fat. Remove the steak when the internal temperature reaches 128 to 132 degrees for medium rare.
- Rest the Steak: Transfer the tomahawk to a cutting board and let it rest for 10 minutes. Resting allows the juices to redistribute throughout the meat so every slice stays moist and tender instead of ending up on the cutting board.
- Slice and Serve: Separate the rib bone from the eye of the ribeye and slice the steak across the grain into approximately 1/2-inch slices before serving.