Reverse Seared Tomahawk Steaks (Big Flavor, Big Sear, Big Caveman Energy)
If you love steaks and want a meal that feels epic, reverse-seared tomahawk steaks deliver every time. Thick, dramatic, beautifully marbled, and insanely tender when cooked low and slow — this is the kind of cook that makes you feel like a BBQ hero.
Equipment
- Instand Read Thermometer
- Weber Cowboy rub
- Smoker or Grill
- Heat Resistant Gloves
Ingredients
- 1 Tomahawk Steak (2 - 3 pounds)
- 2 Tbsp Olive Oil
- 2 Tbsp Weber Cowboy Seasoning (or your own favorite)
Instructions
- Preheat your smoker or grill to 225°F using indirect heat.
- Remove steak from packaging and pat dry with paper towels.1 Tomahawk Steak
- Coat steak lightly with olive oil on all sides.2 Tbsp Olive Oil
- Apply seasoning generously to the entire surface.2 Tbsp Weber Cowboy Seasoning
- Place steak over indirect heat and cook until it reaches 115–120°F internally (about 1 hour).
- Remove steak and increase grill/smoker temp to 350°F+ (open sear plate if applicable).
- Sear steak over direct heat for 2 minutes per side.
- Continue cooking until steak reaches your preferred doneness using the steak temperature chart.
- Remove steak from heat and rest for 10 minutes.
- Serve and Enjoy!