Reverse Sear Grilled Tomahawk Steak

If there’s one thing that screams DECADENCE, it’s a perfectly grilled tomahawk steak—bold, juicy, and just begging to be the star of your next dinner party. Fire up the grill or Searwood, grab your tongs, and get ready to impress because this bad boy is all about big flavors and even bigger bites

 

Why I Love This Recipe

I love this Grilled Tomahawk Steak recipe for many reasons but mostly because it’s all about keeping things simple while making a massive statement. The tomahawk steak already comes with that wow factor—hello, GIANT bone!—so all you need is a good seasoning, a hot grill, and a little patience (we love a reverse sear but it takes a bit of time). The result? Perfectly seared, juicy meat with those smoky, charred edges that everyone fights over. Plus, it’s one of those dishes that makes you feel like a total grill master, even if all you really did was flip it a couple of times. Low effort, high reward, and guaranteed to impress!

Ingredients & Substitutions

• Tomahawk steaks
• Kosher salt
• Olive oil
• Gaby’s Everyday 

How to Make

Dry Brine the Steak: Generously sprinkle kosher salt on one side of the tomahawk steak. Place it on a cooling rack set over a large pan and refrigerate for 2 hours. Flip the steak, salt the other side, and return to the fridge for another 2 hours.

Season and Prep for Smoking: Brush olive oil over the top and sides of the steak, then season liberally with Gaby’s Everyday Seasoning. Repeat on the other side. The steak is now ready for the smoker.

Smoke the Steak: Preheat your smoker to 225°F (107°C). Once preheated, place the steak directly on the smoker grate. Smoke for about 1.5 hours, or until the internal temperature reaches 110°F (43°C).

Sear for Flavor: Remove the Grilled Tomahawk Steak from the smoker and increase the heat to 550°F (288°C). Sear the steak on the grates until the outside is browned and the internal temperature reaches 130°F (54°C) for medium-rare.

Rest and Serve: Tent the Grilled Tomahawk Steak loosely with foil and let it rest for 10 minutes. Slice into ¼-inch thick pieces and serve. Pair with your favorite sides for a show-stopping meal!

Tips & Tricks

Choose the Right Steak: Look for a well-marbled tomahawk steak at least 2 inches thick. The marbling ensures juicy, tender bites, and the thickness allows for a perfect crust without overcooking the center.

Salt Early: Dry brining with kosher salt enhances flavor and tenderness. Salt your steak at least 2 hours ahead—or overnight for even better results.

Room Temperature Rest: Before grilling, let the steak sit at room temperature for 30-45 minutes. This helps it cook more evenly and prevents the center from staying too cool.

Monitor Temperature Closely: Use a meat thermometer for accuracy. Aim for 110°F (43°C) before searing for a medium-rare finish at 130°F (54°C). Every degree counts!

Get That Sear Just Right: Crank up your grill to 500-550°F (260-288°C) for the final sear. Sear 1-2 minutes per side until you achieve a deep, caramelized crust.

Rest for Perfection: Let the Grilled Tomahawk Steak rest under foil for at least 10 minutes to allow the juices to redistribute. This step makes a huge difference in flavor and tenderness.

Slice Against the Grain: For maximum tenderness, slice the steak against the grain into ¼-inch thick pieces. It’ll make each bite more tender and easier to chew.

Finishing Touches:
Add a pat of compound butter or a sprinkle of flaky sea salt for extra indulgence. Serve the Grilled Tomahawk Steak with grilled veggies or a bold chimichurri for the ultimate pairing!

FAQ's

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