Reverse Seared Tomahawk steak
Though, flavorful and tender! That's how a Steak should be! Lit your campfire and start sending some smoke signals to your neighbours! This reverse seared Tomahawk steak will get the party started! Before you know all of you will be dancing round the Totem Pole begging for more of this meatcandy!
Servings 4 People
Ingredients
- 1 Tomahawk steak 700-1000 gr.
- Salt at taste (don't be eager on this one)
- Pepper at taste
- Wood chunks like apple wood
Instructions
- Prepare your BBQ (for instance a Kamado Joe) for an indirect session on low heat (+- 110°C/230°C). You can do this by using the platesetter or devide your coals in to regions (when using another type of bbq like this).
- Add a royal amount of coarse salt to the Tomahawk steak at room temperature. Put aside for another ten minutes to let the salt mingle with the meat juices and get back into the meat.
- Add a couple of chunks to the fire and wait until the smoke is getting thin and blueish. Put the platesetter back in your Kamado and put the meat on the indirect heat zone of your BBQ.
- Smoke the Tomahawk steak until you get an internal temperature from about 48°C/118°F).
- Remove the Tomahawk steak and let rest under thin foil for min. 15 minutes while you heat up the BBQ to a hot range. If possible create an indirect zone by using a half platesetter. In case of flare-ups you can move the Tomahawk steak to the indirect zone.
- Grill the Tomahawk steak on the high fire zone for about 1à2 min. each side to form a nice crust (love the Maillard reaction). This technique is called reverse seared since you sear the steak after smoking it.
- Cut the Tomahawk steak against the grain in thin slices and finish with freshly ground black pepper.
- Dien op met wat kruidenboter of chimichuri, een lekkere gepofte aardappel en asperges of andere groenten. Smakelijk!