Indulge in the rich flavors of this reverse seared cowboy steak recipe, perfect for special occasions or everyday indulgence. This smoked beef masterpiece features a bone-in ribeye steak, affectionately known as a tomahawk, infused with the aromas and tastes of garlic, onion, rosemary, and more. To create this show-stopping meal, all you need is your trusty Traeger grill or pellet smoker, along with some essential seasonings. The result is a tender, meaty delight that’s sure to satisfy even the most discerning beef lovers.
How to Reverse Sear Smoked Tomahawk Steak
To begin, season the steaks with salt and refrigerate them for at least an hour. This initial step allows the salt to draw out excess moisture from the beef, resulting in a more tender and juicy final product. After this period has passed, allow the meat to reach room temperature, a process that typically takes 30-45 minutes due to the large size of the bone-in ribeye steak. Once the steaks have reached this ideal temperature, it’s time to fire up your Traeger grill or pellet smoker. Add mesquite pellets to the auger and heat the grill or smoker until it reaches the desired temperature. Meanwhile, prepare the steaks by brushing them with oil and seasoning with a blend of garlic, butter, rosemary, and any other desired flavors. Place the seasoned steaks in the grill or smoker and close the lid. Monitor the internal temperature of the meat using a thermometer probe, aiming for an ideal temperature of 110 degrees Fahrenheit. This cooking time may vary depending on personal preference and steak size. Once the steaks have reached the target temperature, it’s time to finish them off under a preheated broiler. Cook each side for approximately three minutes, carefully monitoring the meat to prevent burning. After the steaks have been cooked to perfection, allow them to rest before slicing against the grain. This crucial step ensures that the juices remain locked within the meat, resulting in a truly succulent dining experience. The finished steak can be served as is or elevated with a dollop of garlic butter.
Reverse Sear Explained
While traditional steak recipes often involve browning and finishing under a smoker or oven, reverse searing takes a unique approach by first smoking the steaks before finishing them off under the broiler. This method allows for greater control over the doneness of the meat, as the internal temperature can be precisely monitored with a meat probe. Once the steak reaches an internal temperature of 110 degrees Fahrenheit, it can be broiled on both sides for several minutes, ensuring uniform doneness throughout.
Smoking a Tomahawk Steak FAQs
The allure of Tomahawk steak lies in its rich flavor profile and tender texture, both attributed to the fact that it originates from the rib cage muscles, which are hardly utilized by the cow. This exceptional cut is often referred to as bone-in ribeye steak. To experience the full gamut of flavors, try sourcing high-quality Tomahawk steaks from a reputable butcher or steakhouse.While using a meat thermometer is not strictly necessary, it can provide an added layer of assurance when cooking steaks. For those more confident in their culinary abilities, simply pressing on the meat to gauge its doneness can be an effective method. However, for those who prefer a more precise approach, employing a probe or thermometer can help prevent overcooking.Tomahawk steak’s bold flavors pair beautifully with a variety of side dishes. The possibilities are endless, but some popular options include potato-based sides such as fries, baked potatoes, or garlic parmesan mashed potato cakes. Alternatively, you might opt for green beans, corn cakes, baked beans, Mexican street-style corn, mango salad, or even a simple green salad – all of which complement the steak nicely.
Reverse Seared Smoked Tomahawk Steak Recipe
Smoked Tomahawk Steaks – Reverse Seared
For beef aficionados, smoked tomahawk steaks are a true delight. This reverse seared cowboy steak recipe is versatile enough to suit any occasion. To create this mouthwatering smoked beef dish, all you require is a bone-in ribeye steak, some judiciously selected seasonings and your trusty Traeger grill or pellet smoker. With prep time clocking in at just one hour and cooking time spanning a leisurely 1 hour 30 minutes, this recipe is perfect for those seeking a stress-free culinary experience. The end result will satisfy two hearty appetites.
Instructions
To achieve the perfect smoky flavor, start by prepping your steaks. Place each steak on a baking sheet and sprinkle both sides with 1/4 teaspoon of salt. Refrigerate for 1 hour to allow the meat to dry brine. Next, remove the steaks from the fridge and let them come to room temperature over the course of 30 minutes. Fifteen minutes prior to cooking, fill your smoker’s auger with mesquite pellets and preheat it to 180°F with the lid closed for 15 minutes. While the smoker is heating up, prepare your seasoning blend by combining pepper, oregano, parsley, garlic salt, and onion powder in a small bowl. Rub this mixture all over each steak. Then, smash three cloves of garlic and place them on top of each steak along with four tablespoon-sized cubes of butter and a few sprigs of rosemary. Insert a meat thermometer probe into the thickest part of each steak. Lightly spray your grill grates with vegetable oil to prevent sticking. Place the steaks directly onto the grates, close the lid, and smoke until they reach an internal temperature of 110°F. This took our test batch 1 hour and 25 minutes, but cooking times may vary depending on the thickness of your steaks. Once the steaks are done smoking, preheat your broiler to high and place the steaks on a baking sheet lined with foil. Discard the rosemary and sear each steak for three minutes per side under the broiler. Check the internal temperature of each steak before removing it from the oven – you’re aiming for 125°F for medium rare. Finally, let the steaks rest on a wooden cutting board for 10 minutes to allow the carryover cooking to raise the internal temperature by about 5°F. Slice each steak against the grain and serve.
