The Art of Perfectly Cooked Tomahawk Steak: A Reverse Sear Method

There are countless ways to prepare a steak – grilling it directly on coals, searing it until done, or even sous vide. However, when it comes to a thick and juicy Tomahawk ribeye, the reverse sear method reigns supreme.

Why is the reverse sear the best way to cook a thick steak?

For grilling at home, the reverse sear method guarantees consistently perfect results, regardless of the cut and the BBQ you use. The key is to cook a thick steak (at least 1½ – 2 inches thick) to ensure even doneness throughout. Unlike traditional methods, where you rely on guesswork, the reverse sear allows for precise control over the steak’s internal temperature.

To execute the reverse sear, slowly bring the steak up to 15 degrees below your desired doneness temperature. Once it reaches this point, remove it from the heat, and let it rest under foil. Resting isn’t necessary for a reverse seared steak since the internal temperature has been raised gradually. Finally, sear the steak on high heat to create that coveted crust and unmatched flavor.

While there are numerous ways to cook a steak, the reverse sear is the method that consistently produces the perfect steak every single time.

Choosing the Perfect Steak for the Reverse Sear

To achieve optimal results with the reverse sear method, your steak should be thicker than one and a half inches. This ensures that the internal temperature rises slowly and cooks the steak evenly. With precise control over the cooking process, you’ll never end up with overcooked meat again.

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The reverse sear method works well with any cut of steak as long as it is thick enough. Opt for ribeye or sirloin, which are widely enjoyed. For a visually impressive touch, choose a tomahawk steak, which not only looks impressive but also benefits from the bone’s protective qualities.

Flavoring and Seasoning Your Steak

When it comes to flavoring your steak, the debate about what to add can be endless. Some believe in simplicity, claiming that a good steak needs little to no seasoning, while others opt for a combination of salt and pepper. Ultimately, the decision should be based on personal preference.

For a well-rounded flavor profile, a simple mix of salt flakes, coarsely ground black pepper, and granulated garlic (SPG) works wonders. These ingredients are roughly the same size, and using equal parts of each creates a balanced seasoning blend.

For optimal results, consider seasoning your steak in advance. If time allows, season the steak the day before and let it dry brine in the refrigerator. This process draws out moisture, tenderizes the meat, and enhances its flavor. If time is limited, an hour or two before cooking will suffice to allow the seasoning to work its magic.

Grilling Setup for Dual Zone Cooking

To execute the reverse sear perfectly, set up your grill for dual zone cooking. For instance, with a 22″ Weber kettle, light a chimney starter halfway with lump charcoal. Once the coals are hot and white, transfer them to one side of the cooking grate and add a couple of unlit charcoal chunks.

Achieving a temperature between 200°F and 250°F is ideal for the low and slow stage of the cook. Preheat the grill for five minutes, ensuring that the lid vent is directly over the steak to draw the heat and smoke over the meat. Adding a chunk of cherry wood imparts an extra touch of smoky flavor.

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Managing the Reverse Sear

Throughout the cooking process, keeping an eye on the internal temperature is crucial. Aim for a target temperature that is 15°F below your desired doneness. For medium-rare steak at 130°F, remove the steak from the heat at 115°F. Cooking time will vary depending on steak thickness and grill temperature.

While the steak approaches the desired temperature, prepare garlic butter mushrooms on a tray, seasoned with melted butter, garlic, thyme, balsamic vinegar, salt, and pepper. Place the tray in the cooler zone of the grill, allowing the mushrooms to cook alongside the steak.

Once the steak reaches 115°F, it’s time to sear. No resting is necessary since the reverse sear method slowly raised the internal temperature. Sear the steak on grill grates or in a cast iron pan at a blazing hot temperature of around 600°F. Flip the steak every minute to develop a beautiful bark on all sides, known as the Maillard reaction.

Finally, when the steak reaches the perfect medium-rare temperature of 130°F, remove it from the heat and plate it alongside the garlic butter mushrooms and char-grilled asparagus.

Serving Suggestions for your Steak

When it comes to side dishes, roasted, steamed, or baked vegetables are excellent choices to accompany your reverse seared tomahawk steak. For a delectable combination, try garlic butter mushrooms and char-grilled asparagus.

To prepare the mushrooms, mix melted butter, minced garlic, chopped thyme, balsamic vinegar, salt, and pepper. Toss the mushrooms in this flavor-packed mixture and cook them alongside the steak in the BBQ.

For the asparagus, remove the woody ends and thread the stalks onto skewers to make them easier to handle. Grill them for 3 to 4 minutes per side over direct heat until they develop a char. Before serving, drizzle them with olive oil and sprinkle them with salt and pepper for added flavor.

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Serve your perfectly cooked reverse seared tomahawk steak with these delightful side dishes, and enjoy a culinary experience that will leave your taste buds wanting more.

Reverse Seared Tomahawk Steak with garlic butter mushrooms and grilled asparagus

Image Source: Smoked BBQ Source

To find more delicious recipes and grilling techniques, visit Rowdy Hog Smokin BBQ.