Reverse Sear Tomahawk Steaks
The reverse sear method locks in juices and flavour in addition to cooking a delicious crust on the outer layer of the steak.
2 tbsp ground black peppercorns
1 melted stick salted butter
2 tbsp steak seasoning
2 tbsp sea salt
2 tsp fresh thyme, minced
In a small bowl, mix all seasoning ingredients and reserve half the seasoning.
Place your Tomahawk Steaks onto a sheet pan covered with foil or parchment paper. Generously season the steaks with the seasoning mixture and rub it into the steaks. Let steaks sit for 1-2 hours if you would like the seasoning to penetrate the meat.
Fire up your BBQ and set the temperature to 225°F. If you’re using a gas or charcoal grill, set it up for low, indirect heat. Insert a temperature probe into the thickest part of one of the tomahawk chops and place them in the centre of the grill. If you have 2 temperature probes insert another into the other steak. Grill until the internal temperature of the steaks reaches 110˚F, about 30-40 minutes.
Once the steaks reach their internal temperature, remove them from the grill and set aside. Increase the grill temperature to 450-500°F. While the grill is heating up melt one stick of butter and add the reserved seasoning to the melted butter. Mix together and brush the steaks with the butter making sure to evenly coat both sides of the steaks.
Place the steaks back on the grill over an open flame and sear for 3-5 min per side to reach 130°F-140°F. Remove the steaks from the grill, let them rest for 5 minutes and slice and serve immediately.
Recipe credit: Pit Boss Grill Nation