Reverse Seared Tomahawk
The Tomahawk steak is a real statement. A lovely bit of rib-eye on a long rib bone looks the part on a BBQ, and is so tasty on a Big Green Egg.The reverse sear is the way to cook one of these beasts, making sure the meat is cooked perfectly, while having a lovely crust. I like to finish the sear on a cast iron surface, making sure the whole face of my steak forms the beautiful crust.
Ingredients
Equipment
Grill Temperature
then
Surfaces
Method
- Take your steak out of any packaging.
- Sprinkle liberally with Malton salt on both sides. This will dry brine the steak, drawing out a little moisture but also locking on more moisture during the cooking process. Some people will dry brine their steaks overnight.
- Set up your Egg for and indirect cooking, using the ConvEGGtor feet up with the stainless steel grid on top. Set the Egg to 110°C.
- Use a meat thermometer such as the Meater+ to monitor your steak as it is cooking.
- Cook your steak at 110°C until it reaches 48°C internal for medium rare or 53°C internal for medium. This is only the first part of the cook, your steak isn’t done and it certainly won’t look it.
- Once it’s at your desired temp, take off your steak and wrap in foil.
- Now take out your ConvEGGtor and setup your Egg for a direct cook with the surface of your choice. I would use a cast iron searing grid.
- Bring your Egg up to 250°C and give your surfaces a couple of minutes to get nice and hot.
- Now sear your tomahawk on both sides for around 5 minutes until a nice crust has formed.
- Take your steak off the Egg and slow it to rest for 15 minutes.
Notes
Steak cooking temperatures when fully cooked:
- Rare - 52°C;
- Medium Rare - 57°C;
- Medium - 63°C;
- Medium Well - 68°C;
- Well Done - 74°C
0 Comments