Reverse Sear Tomahawk Steak Recipe

This Tomahawk steak needs very little to impress.  Also called a Cowboy Steak, the tomahawk is cut from the rib of the beef cow and weighs approximately 32 ounces. Because the bone is still in-tact, the richness and flavor of the meat is retained throughout the cooking process making it almost (we said almost) fail-safe. One of our favorite ways to cook the tomahawk is the reverse sear method. It allows for the exterior of the steak to get nice and crispy while the instead stays tender and moist. With simple ingredients of salt, pepper, garlic and butter, you can’t go wrong with this incredible rich and satisfying cut of meat.

So what is the reverse sear method?

Hailed by some as the perfect way to cook a steak- the reverse sear method simply flips the traditional way of grilling a steak. By first cooking it on low heat, you are creating the perfect environment for the juices thus preventing them from escape. Searing the meat at the end on very high heat ensures the desired level of crispness on the exterior and allows the meat to cook thoroughly and evenly throughout.

Reverse Sear Tomahawk
Author: Reverse Sear Tomahawk Ribeyes
  • 2 Tomahawk steaks
  • 4 tsp E3 Steak Seasoning
  • 2 tsp powdered sugar
  • 2 tsp minced garlic
  • 3 tbsp unsalted butter
  1. Pat the tomahawks dry and season the steaks with the E3 steak seasoning and rub the minced garlic into the meat. Cover the steaks and refrigerate at least an hour. Remove steaks and allow to sit at room temperature while the grill heats up.
  2. Fire up the grill for indirect high heat with half having direct heat and the other half with no heat. Put the steaks on the grill over indirect heat, away from the lit coals, with the bone side of the steaks facing the heat. Brush with a tablespoon of butter. Cook until the steaks reach an internal temperature of 125-135°F (based on your preference) in the thickest part.
  3. Once the preferred temperature is reached, move the steaks to the part of the grill with high direct heat, brush again with a tablespoon of butter and quickly sear them, flipping every 2 minutes, until they are browned and crusty. Top the steaks with the remaining tablespoon of butter, dash of pepper and allow them to rest for for 5-10 minutes before serving. Wait for your guests to be impressed.


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