Smoked Reverse Seared Tomahawk Steak is slow-cooked to reach the perfect tender and juicy texture with an incredible smoky flavor.
Steak dinners like Classic Filet Mignon and Seared Cube Steak are wonderful. This Beef Recipe uses a smoker to make the perfect Tomahawk Ribeye Steak, perfect for date night.
Sabrina’s Reverse Seared Steak Recipe
This Reverse Seared Steak recipe is the perfect way to prep a tomahawk steak. Cooking it in the smoker adds extra incredible flavor while keeping the meat perfectly tender. Hickory pellets or chunks of hickory wood enhance the sweet and smoky flavors. You can also use apple or cherry wood to prepare with light fruity notes. Potato sides like Sweet Potato Fries, or Creamy Mashed Potatoes always taste amazing with beautiful steak dinners like this one. Read below to see how to cook your steak to your preferred temp.
Recipe Card
Ingredients
- 1 Tomahawk Ribeye Steak
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1 tbsp high smoke point oil , like canola
Instructions
- Preheat smoker to 225°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside.
- Let steak rest on the counter for 1 hour to come up to room temperature.
- Season all sides of the tomahawk generously with salt and pepper.
- Add steak to smoker and smoke at 225°F until it hits an internal temperature of 125°F for rare, approximately 2 hours depending on the size.
- Once the steak reaches the desired temperature, place on a carving board and tent loosely with aluminum foil.
- While steak is resting, increase the heat of the smoker to 450°F and place a cast iron skillet or griddle on the smoker. Close the lid. Alternately, you can sear the steak in a piping hot pan on the stove top.
- Once the smoker reaches 450°F, add a tablespoon of oil to the pan and once sparkling, add the steak and sear for 3 minutes on each side to form a nice crust. This will bring the steak up to your desired finish temp, 135°F for medium rare.
- Remove steak from pan, place on the cutting board, tent loosely with aluminum foil, and rest for 10 minutes.
- Slice against the grain to serve.
Nutrition
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Sabrina’s Tips
I’ve given directions to make medium-rare steak in this recipe. I find that medium-rare makes the perfect tender steak. However, if you prefer your steak more well done or enjoy a more rare piece of meat, feel free to adjust the beef recipe accordingly. Rare is from 120-125 degrees, medium rare 130-135, medium 140-145, medium well 150-155, and well done is 160+ degrees.
Table of contents
Can this be made ahead to time?
In general steak is not ideal to make in advance because it can dry out between cooking and serving. However, if you won’t have time on the day of, you can smoke the steak in advance. Be sure to tent the steak in foil to trap moisture and store it in the fridge. Let it come back to room temperature, and sear the meat to serve.
How to Store
- Serve: Make sure to give the steak 10 minutes to rest before slicing and serving. This gives the juices time to settle so that you don’t lose all that flavor when you slice the meat.
- Store: If you have leftover steak, be sure to get it in the fridge before it’s been out for 2 hours. You can keep it in an airtight container in the fridge for 3-5 days.
- Freeze: You can also seal the steak to freeze it for up to 6 months.
Frequent Questions
The reverse sear method is the perfect way to get a crispy outer layer while maintaining juicier steak on the inside. Depending on what cooking method you’re using, you’ll start by cooking the steak in the oven or in the smoker. Then finish by searing the entire steak in a hot pan. The method gives you excellent control over the internal temp and produces wonderfully flavorful steak.
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