Using the BBQ to slowly cook a Tomahawk steak and then reverse sear is a foolproof way to BBQ heaven. Especially, when Karina comes up with another amazing dry rub. It is a tangy lemon pepper rub that actually tenderizes the steaks and gives a smoky sweetness.
Jump to:
This post may contain affiliate links, please read the disclaimer policy.
BBQing Tomahawk steak with the reverse sear gives you perfect control of the steak’s doneness level. These two steaks fed all four of us with leftovers. Tomahawk steaks are truly different than any other thick bone in ribeye. I had just done some cowboy cut bone in ribeyes a few weeks ago. We all could really taste the higher quality and tenderness of the Tomahawk steak. So what is a Tomahawk steak?
What is Tomahawk steak?
A Tomahawk steak comes from the rib primal cut. It is a large and thick bone in ribeye steak that is generally over 2½ lbs. and 2½ inches thick. Additionally, it will be of higher quality and has good marbling. A great tip on getting a better quality Tomahawk steak to reverse sear is selecting one with a nice thin layer of fat around the side. Karina has gotten to know our local butcher and he is incredibly helpful. The butcher went in the back to get these two beautiful Tomahawks for Father’s Day, thanks, Honey.
What made these Tomahawk steaks special?
Honestly, it’s the Tomahawk steak and the reverse sear method that makes this BBQ meal so special. The extra time dry brining with the tangy lemon pepper dry rub gave a taste to the steaks of being cooked low and slow all day. This made the Tomahawks even more tender like a buttery filet mignon with an exquisite beef taste. Once the steaks had reached their resting temperature the fat layer was a golden color. During the sear, the side fat layer turns into a crispy bacon-like crust you can enjoy with each bite. All of this made my Father’s Day plus one day a magnificent BBQ dinner.
Homemade tangy lemon pepper dry rub
Karina enjoys creating dry rubs that you can make right from the cupboard. The tangy lemon pepper dry rub has garlic powder, onion powder, Paprika, lemon pepper, ground mustard, and salt. This rub adds a pleasant sweet taste that highlights the Tomahawk’s beefy flavor. The Paprika gives a hint of smoky flavor throughout.
Grill Master Tips
What I have learned with any of these thick cuts of meat from Tomahawks to filet mignons is reverse sear is my go-to method. One key piece of equipment is a good-quality remote meat thermometer with sensors. I used two sensors to monitor the internal temperature of the Tomahawk steaks during the cook. Additionally, I used another sensor to monitor the BBQ’s temperature. If you need more information on reverse searing steak head over to Bone In Ribeye on the BBQ recipe.
Ingredients
It is just two Tomahawk steaks and six spices for the tangy lemon pepper dry rub. You can always add smoking wood. I did it for the bone in ribeye. Need some smoking wood ideas click over to the Smoked Sausage post. Have fun with your wood choice. It can add another flavor to the Tomahawk steak reverse sear.
How to cook a Tomahawk steak
I choose to use a low and slow reverse sear method for cooking these large and thick steaks. The Tomahawk steak reverse sear gives you an even cook, tenderness, and easy control over the doneness. All you need to remember for this cook is to prep the steaks, cook, rest, sear, and enjoy a perfectly cooked Tomahawk steak.
Prep the Tomahawk steak.
Cook low and slow.
Rest and sear.
Serve and enjoy!!!
Keep reading down to the recipe card for specific ingredients and instructions.
Beef rib lovers this is your chance to enjoy a meaty flavorful rib. Just leave some meat on the bone to have a dino rib. Just watch that the dog doesn’t steal it off your plate.
Equipment
I used a remote meat thermometer to monitor temperatures in the 18-inch BBQ, with an indirect heat setup, and the Tomahawk steaks. Additionally, I had to do a little troubleshooting because one of the steaks didn’t lay well on the grill grate. Solution, I used the clip that is used to place the thermometer sensor on the grill grate as a kickstand, problem solved.
Storage / Leftovers / Rewarm
Storage: The steaks can be stored in the fridge for 3 – 4 days.
Leftovers: My favorite is to leave enough meat on the bone to have a bountiful beef rib for lunch later in the week.
Rewarm: You can air fryer at 330 degrees F. and cook for around 4 – 5 minutes for a small filet-sized portion. Or use your outdoor griddle to rewarm on low and make up some steak tacos with Taco Shells done on the griddle.
FAQ
Yes, but you will have to choose how you want to do the final sear. If you have a large enough pan this can give you a tasty option for searing with herbed butter. You could even do the sear on an outdoor griddle.
If you think this is going to be a problem have your oven ready at 350 degrees F. You can place the Tomahawk that needs to be cooked more in the oven until the temperature you want.
Yes, the key thing for dry brining is to have enough salt and/or other tenderizers like mustard. We have a spicier dry rub from the Spicy Air Fryer Chicken Nuggets post. Give it a go.
Don’t forget to use the griddle too
What do you think of Tomahawk steak reverse sear recipe? Please leave us ⭐⭐⭐⭐⭐ in the review below and tag me @thekitchenbucketlist on Instagram, Facebook, Pinterest, and YouTube!
Tomahawk steak reverse sear
Equipment
- 18-inch BBQ
- Indirect cooking setup
- Remote meat thermometer with sensors
- BBQ spatula
- BBQ tongs
Ingredients
- 2 Tomahawk steaks
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Paprika
- 1 teaspoon lemon pepper
- 1 teaspoon ground mustard
- 1 teaspoon salt
Instructions
Prep the Tomahawk steaks
- Make the tangy lemon pepper dry rub by combining the garlic powder, onion powder, Paprika, lemon pepper, ground mustard, and salt. You can use a small mixing bowl.
- Unpack the Tomahawk steaks, pat them dry with a paper towel, and place them on a plate/tray big enough to apply the dry rub for dry brining in the fridge.
- Generously apply the tangy lemon pepper dry rub all over the steaks and make sure to coat the sides. Place in the refrigerator for at least 4 hours or up to 48 hours. See NOTE below.
Cook low and slow
- After your desired amount of time dry brining, head out and fire up the BBQ with an indirect cooking system.
- Preheat the BBQ to 250 degrees F.
- Insert your remote meat thermometers into the steaks, place them on the grill grate, and close the lid. BBQ low and slow for 1 hour and 45 minutes to reach 120 – 125 degrees F. internal temperature.
- Pull the steaks to rest.
Rest and Sear
- The Tomahawk steaks will continue to increase in temperature by 8 – 10 degrees F. while they rest for ten minutes
- While the steaks rest increase the BBQ temperature to 425 degrees F. Check that you have a good even layer of red hot charcoal across the top for direct cooking.
- Time to make some searing magic happen, place the Tomahawks back on the grill grate for about 2 minutes on each side. Pay close attention to the fatty sides, they only need about 1 minute to sear. Additionally, be prepared for any flair-ups. I had to close the lid a few times.
- Once the Tomahawks have an even sear remove them from the BBQ.
Serve and Enjoy
- Bring the Tomahawk steaks inside and serve them on a plate or go family style. I cut the bone off from each and cut pieces to everyone's size preference.
- Vittoria and I enjoyed the big bountiful beef ribs and a nice piece of tender Tomahawk steak.
Notes
- So a funning thing happened on Father’s Day, we had a full afternoon and evening of thunderstorms. It made for an amazing lighting show, but a no-go for BBQ. I had planned for a 24-hour brine, instead it was 48 hours with the tangy lemon pepper rub. I was truly pleased with the 48 hours. If you get a chance I recommend it. The rub’s flavor went throughout the whole steak and made it even more tender and flavorful. The tangy lemon pepper rub was wonderfully subtle like using sweet wood on a low and slow smoke.
- The Tomahawk steaks for this cook were (1) 2½ lbs. & 2½ inches thick; (2) 2¾ lbs. & 3 inches thick.
- Doneness. For this recipe, I wanted medium rare and medium. I prefer my medium rare between 125 – 135 degrees F. Our medium is between 135 – 145 degrees F. If you prefer a different internal temperature (doneness), just adjust it to your liking.
Food Safety
You will be working with raw beef and may need to do some trimming, so please be careful. Take all the standard precautions, like washing your hands and avoiding cross-contamination. We prefer our steak medium rare. If this is not your preferred doneness, just increase the temperature to your preference. As always, USDA has more food safety information if you need it.
Leave a Reply