Unfortunately, the reverse sear method cannot be used with just any size steak. Instant read thermometer (I’m using a ThermoWorks Thermapen ONE).A hooded BBQ that can produce dual zone cooking (I’m using a 22” Weber Kettle).I realize there are many ways to cook a steak and you can get great results using other methods but I feel this is the best way out of all the ways I’ve come across, to cook the perfect steak every single time. With the reverse sear method, you will get a perfect steak time after time You just need to get your grill or pan roaring hot as soon as you can and then sear it on either side and you are done, perfect steak time after time, after time. What I mean by holding the temp, we aren’t resting it as a reverse seared steak does not need resting as we have raised the internal temperature so slowly. Rather than using guesswork, you cook the steak low and slow, slowly bring up a steak to 15 degrees under your target done temp, take it off the heat and hold it under some foil. Check out our guide to steak doneness here for more tips. Just make sure you are cooking a thick steak (1½ – 2 inches thick minimum) as it doesn’t work well on steaks that are thinner. It creates perfect results every time, no matter the cut of steak or the BBQ used. Why the reverse sear is the best way to cook a thick steakįor home grilling a thick steak you can’t beat the reverse sear method. Reverse Seared Tomahawk Steak With Garlic Butter Mushrooms and Grilled Asparagus.Setting up the grill for dual zone cooking.Why the reverse sear is the best way to cook a thick steak.If you wish, you can finish off your steak with salt or butter. For well done, you want 160 degrees (checkout our steak donesses guide). If you want it rare, you’re looking for 125 degrees Fahrenheit. However, it’s important that you don’t overcook your steak at this point. If you don’t get the sear you want, you can try leaving the steak on a little longer. Now, you have a great sear, and your steak is ready to eat. Place the steak directly over the hot coals for a minute or two before you flip it over. If you started with a smoker, now is the time to bring out the grill (or pan, if you wish). However, letting it rest before the sear will allow you to enjoy it nice and hot.Īfter it rests, light up some more coals and bring up the heat. If you cook steak, you know that you typically let the steak rest when you finish cooking. Take your steak off the grill and let it rest for 10 to 15 minutes. You don’t want your steak finished yet, because the added heat from the sear will cook it further. After about 15 minutes, use a meat thermometer (We highly recommend Thermapen Mk4) to ensure the steak is around 115 degrees Fahrenheit.Ī finished, medium-rare steak has an internal temperature of 135 degrees Fahrenheit. Flip it regularly to keep the cooking even. Remember, you want the meat to cook slowly to ensure the middle gets warm.Īt this point, you do not want to sear the steak. If you used the two-zone method, put your steak on the cool side of the grill. Once your coals or smoker is ready, put the meat down.
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Regardless of how you season it, you want to apply seasoning right before you are ready to grill. The best combinations for steak often include cayenne pepper, garlic powder, onion powder, and crushed coriander. If you want to get fancy, you could go with a beef seasoning or steak rub.
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Use a healthy amount of quality salt and pepper to account for the thick slab of beef. For this reason, many people prefer to stick to the basics when seasoning steak. Juicy grilled or smoked meat has its own rich flavor. Preheat the smoker to 225 degrees Fahrenheit. Both smoking and low-heat grilling work for slowly cooking your steak.Set up a two-zone heat method. In this method, you only have hot coals on one side of the grill.You have multiple options to prepare your grill or smoker.