Go Back
–+ servings

Reverse Seared Tomahawk

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 2 people
Course: Main Course
Cuisine: American, British
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Tomahawk Steak
  • Maldon Salt
  • Pepper only use after the cook.

Equipment

Grill Temperature

110C temp_icon
then
250C temp_icon

Surfaces

Stainless grid
An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

Method
 

  1. Take your steak out of any packaging.
  2. 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.
  3. 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.
  4. Use a meat thermometer such as the Meater+ to monitor your steak as it is cooking.
  5. 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.
  6. Once it’s at your desired temp, take off your steak and wrap in foil.
  7. 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.
  8. Bring your Egg up to 250°C and give your surfaces a couple of minutes to get nice and hot.
  9. Now sear your tomahawk on both sides for around 5 minutes until a nice crust has formed.
  10. 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