Dealsy’s Reverse Seared Tomahawk
THE INGREDIENTS
- 1 x Tomahawk Steak (approximately 1.3kg)
- Olive Oil – for rub binder
- Rub – SPG or your favourite Beef rub
- Monitored temperature probe
INSTRUCTIONS
- Indirect cooking – add wood chunks for flavour.
- Set up your smoker/BBQ for indirect cooking and pre-heat to 250C/121F.
- Rub Tomahawk with olive oil then apply your rub on all sides.
- Place the Tomahawk into your smoker/BBQ and insert your monitored probe.
- Cooking times will vary depending on thickness and final doneness of the Tomahawk you are wanting to achieve
- Rare – Cook to an internal temperature of 46C/115F
- Medium Rare – Cook to an internal temperature of 49C/120F
- Medium – Cook to an internal temperature of 55C/130F
- Medium Well – Cook to an internal temperature of 60C/140F
- Well Done – Cook to an internal temperature of 66C/150F
- When the Tomahawk reaches the internal temperature of your liking, remove from the smoker/BBQ and place on a metal tray and cover with aluminium foil to rest.
- For the reverse searing process you will be direct cooking over coals, get your BBQ coals heated up and glowing by opening up the vents, if your using a Weber SmokeFire increase the temp to 315C/600F.
- Once your coals are hot or the Weber SmokeFire is up to temp, put the Tomahawk back in the smoker/BBQ directly over the coals or in the middle of the rack on the Weber SmokeFire, sear for 1- 2 minutes on each side of the Tomahawk then remove from the heat.
- Slice the Tomahawk meat off the bone, then slice the meat across the grain or serve the Tomahawk whole.
Recipe by @dealsysbbq
