Reverse Sear Tomahawk Steak – BBQ perfection from the wooden board
Juicy, tender, crispy on the outside – the Tomahawk steak is a statement on the grill. And with the reverse sear method, it becomes a supreme discipline. Here, you'll learn step by step how to perfectly prepare this masterpiece – with the right setup, valuable tips, and lots of BBQ love.
🧾 Ingredients (for 2-3 people)
- 1 Tomahawk steak (approx. 1.2–1.5 kg), well marbled
- Coarse sea salt
- Freshly ground pepper
- Optional: your own BBQ rub with garlic powder, paprika, rosemary & espresso
🔥 Preparation & Grill Setup
Grill: Kamado, kettle grill or gas grill with two zones (indirect & direct)
Smoke wood: oak, mesquite or hickory
Accessories: Thermometer, cast iron grate, cutting board with juice groove, Damascus knife
🥩 Preparation – Step-by-Step
- Prepare the steak: Take it out of the fridge 2 hours in advance, pat it dry and season it generously with salt.
- Pre-cook indirectly: Set the grill to 110°C. Slowly smoke the steak to an internal temperature of 52–54°C.
- Resting phase: Let the steak rest in foil for 5-10 minutes.
- Searing: Heat the grill to maximum. Grill the steak on a cast iron grill or plancha grill for 60–90 seconds per side for that legendary crust.
- Serving: Let it rest on a high-quality wooden board, sprinkle with pepper, and slice across the grain.
🧂 Tip from the Pitmaster – that certain something extra
- Spice idea: A rub with espresso adds depth and bitterness – ideal for dark meat.
- Side dish: Chimichurri, coleslaw or toasted garlic bread with butter & herbs
- Drink: Smoked IPA or a strong Tempranillo
🪵 Served on the signature wooden board
A cut like this deserves a strong finish: served on a solid cutting board with a juice groove and sliced with a Damascus knife – that's BBQ with style and sophistication.
💬 Conclusion
Reverse searing isn't hype, it's a craft. With the right technique and high-quality tools, you can bring out the best in your meat—and turn a steak into an experience. 🔥
