RECIPE: Tomahawk Steaks
Jess Pryles doesn't mess around when it comes to beef and this Smoked and Seared Tomahawk recipe proves it. Check out the recipe from her new cookbook Prime Cuts.
This method is technically a ‘reverse sear’, which is cooking over low heat to start and finishing with a high-heat sear. With the smoke/sear combo, you get all the goodness of smoky flavoring, without missing out on the crust and sear from a direct flame. Oh, and your food already comes with a built-in handle.
Serves 6-8
Ingredients
- 2 x 2.5 lb (1 kg) tomahawk steaks, at least 1½ inches (4 cm) thick
- ½ tablespoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 tablespoons melted salted butter
Directions
- Preheat a smoker to 250°F (120°C) and remove the steaks from the fridge while the smoker heats.
- Combine the salt, black pepper and garlic powder in
a bowl. Coat the steaks liberally with the seasoning
on both sides of the meat, then place into the smoker. - Cook for 60–75 minutes, or until an internal temperature of 125°F (52°C) is reached. Start monitoring the temperature around the 45-minute mark in case your cook is moving quickly.
- Remove the steaks from the smoker and cover with
foil to rest. - Light a grill for searing. For gas, light two burners to high heat. For charcoal, light half a chimney of coals. Once lit, dump them into one spot so they are piled and concentrated in heat.
- Brush the surface of the steaks with melted butter
and sear for a minute on either side. - To serve, slice the bone away from the meat and cut into slices.
Notes
The ‘sear’ can be done in any number of ways. Whatever method you use, sear for a minute or so on each side, and that’s it! Aside from the grilling method, you can also sear in a hot skillet, crank your smoker up, use a chimney of charcoal for the ‘afterburner’ effect, or even blowtorch the meat.
One benefit of the ‘reverse sear’ is that the meat has already rested between the low cook and the sear, so you can chow down right away.
