Reverse-Seared Tomahawk Steak with Grilled Asparagus and Roasted Red Pepper, Tomato, and Garlic Chimichurri

Reverse-Seared Tomahawk Steak with Grilled Asparagus and Roasted Red Pepper, Tomato, and Garlic Chimichurri

Lee - Smoke & Sear
Servings: 2 Total Time: 3 hrs 10 mins Difficulty: Intermediate Smoke & Sear Fav. Smoke & Sear Fav.
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A BBQ Feast Fit for Kings

Today, we’re rustling up a meal that’ll have your taste buds dancing. We’re talking a hefty reverse-seared Tomahawk steak, perfectly grilled asparagus, and a homemade chimichurri sauce that packs a smoky punch. The Tomahawk steak, a ribeye left on the bone, is a real showstopper, perfect for a special occasion or just treating yourself because, let’s face it, you deserve it!

Reverse-Seared Tomahawk Steak with Grilled Asparagus and Roasted Red Pepper, Tomato, and Garlic Chimichurri

Beef
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Prep Time 1 hr Cook Time 2 hrs Rest Time 10 mins Total Time 3 hrs 10 mins
Difficulty: Intermediate Cooking Temp: 120  C Servings: 2 Estimated Cost: £ 50 Calories: 800 per serving Best Season: , Summer
Author: Lee - Smoke & Sear Cooking Method: , , Cuisine: Courses: Recipe Keys: Smoke & Sear Fav. Smoke & Sear Fav.

For the Reverse-Seared Tomahawk Steak:

For the Grilled Asparagus:

For the Roasted Red Pepper, Tomato, and Roasted Garlic Chimichurri:

Instructions

  1. Dry Brining the Tomahawk Steak

    Pat the Tomahawk steak dry and place it on a wire rack over a baking tray. Generously sprinkle with high-quality salt and leave it uncovered in the fridge overnight. This enhances the flavour and tenderness.

  2. Preparing the Everdure Hub II

    Place your charcoal on the stainless steel insert and ignite. Once the coals are hot and ashed over, push them to one side under where you’ll cook the steak. Keep an eye on the coals, topping up as needed to maintain a steady heat.

  3. Attaching the Steak to the Rotisserie

    Remove the steak from the fridge 30 minutes before cooking. Coat it with SPG rub. Secure the steak onto the rotisserie rod with Butcher’s Code Rotisserie Elastic and Cotton Blend to ensure it stays steady.

  4. Slow Cooking the Steak

    • Set the rotisserie to the highest setting and cook slowly. Use a MEATER to monitor the internal temperature remotely. Add oak chunks to the embers for a smoky flavor. Cook until the steak reaches the desired internal temperature (see temperature guide below).

    Steak Doneness Guide:

    • Rare: 45°C / 113°F (rotisserie) → 49°C / 120°F (searing) → 51°C / 125°F (final)
    • Medium Rare: 49°C / 120°F (rotisserie) → 53°C / 127°F (searing) → 54°C / 130°F (final)
    • Medium: 55°C / 131°F (rotisserie) → 58°C / 136°F (searing) → 60°C / 140°F (final)
    • Medium Well: 60°C / 140°F (rotisserie) → 63°C / 145°F (searing) → 65°C / 150°F (final)
    • Well Done: 65°C / 149°F (rotisserie) → 71°C / 160°F (searing) → 74°C / 165°F (final)

  5. Whipping Up the Chimichurri

    Slice off the top of the garlic bulb, drizzle with olive oil and salt, and wrap in foil. Roast in embers for 40-45 minutes. Roast peppers (15-20 minutes) and tomatoes (10-15 minutes) on the grill. Let peppers steam in a covered bowl. Blend all roasted veggies with parsley, oregano, olive oil, red wine vinegar, salt, and red pepper flakes until mixed.

  6. The Searing Finale

    With a hot bed of coals, sear the steak directly on the coals for 1-2 minutes per side. Remove and let rest for 10 minutes.

  7. Grilling the Asparagus

    Coat asparagus with olive oil, salt, and pepper. Grill until tender and slightly charred.

  8. The Grand Finale

    Slice the steak off the bone and into thin slices. Plate with grilled asparagus and drizzle with chimichurri. Enjoy your BBQ masterpiece!

Equipment

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Note

  • Optional Tip: Add a chunk of oak to the coals for extra smokiness.
Keywords: reverse-seared Tomahawk steak, grilled asparagus, roasted red pepper chimichurri, BBQ steak recipe, Tomahawk steak rotisserie
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Lee Bishop - Smoke & Sear

smoke.sear

1,065 24,066

24,000+ on Instagram.
11,000+ on Facebook.
66,000 website users this year.
130,000 page views.

And somehow, the Ninja Woodfire UK Facebook group has now passed 27,000 members, while the UK BBQ Community on WhatsApp has gone past 450 members.

That’s honestly mad.

Smoke & Sear has always just been me cooking outside, filming what I’m doing, sharing the wins, the mistakes, the gear, the fire, the smoke and all the no-bollocks bits in between.

But this year feels like things are starting to properly move.

The big goals are simple.

Keep pushing @fourge.bbq with three good mates and see how far we can take a proper UK BBQ business built around flavour, fire and graft.

Keep supporting the UK BBQ community, helping it grow, connecting more people, and doing what I can to push it forward.

And hopefully find a couple of brands to work with properly long-term. Real content, proper use, honest feedback, recipes, and maybe even stepping into demos a bit more.

To everyone who follows, comments, shares, reads the website, joins the groups, tries a recipe, buys from FOURGE, or just sticks around for the madness — genuinely, thank you.

It’s all a bit ridiculous.

But we’re only getting started 🔥

#SmokeAndSear #FOURGE #UKBBQ #BBQCommunity #OutdoorCooking

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24,000+ on Instagram. 11,000+ on Facebook. 66,000 website users this year. 130,000 page views. And somehow, the Ninja Woodfire UK Facebook group has now passed 27,000 members, while the UK BBQ Community on WhatsApp has gone past 450 members. That’s honestly mad. Smoke & Sear has always just been me cooking outside, filming what I’m doing, sharing the wins, the mistakes, the gear, the fire, the smoke and all the no-bollocks bits in between. But this year feels like things are starting to properly move. The big goals are simple. Keep pushing @fourge.bbq with three good mates and see how far we can take a proper UK BBQ business built around flavour, fire and graft. Keep supporting the UK BBQ community, helping it grow, connecting more people, and doing what I can to push it forward. And hopefully find a couple of brands to work with properly long-term. Real content, proper use, honest feedback, recipes, and maybe even stepping into demos a bit more. To everyone who follows, comments, shares, reads the website, joins the groups, tries a recipe, buys from FOURGE, or just sticks around for the madness — genuinely, thank you. It’s all a bit ridiculous. But we’re only getting started 🔥 #SmokeAndSear #FOURGE #UKBBQ #BBQCommunity #OutdoorCooking

Bit of a special one today ❤️🔥

Olivia and Oakley wanted to take over the Kamado Joe and make their own cooking video . . . so we made smoked & tallow-confit beef cheeks together.

And honestly, this is what it’s all about for me.

Getting kids outside. Around fire. Around food. Learning patience, confidence and where proper food actually comes from.

There is absolutely NO chance I’d have eaten beef cheeks at their age 😅

But when kids get involved in cooking outdoors, they become curious. They want to try things. Learn things. Experience things.

And somewhere between the smoke, the laughs and the chaos . . . core memories get made ❤️

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Bit of a special one today ❤️🔥 Olivia and Oakley wanted to take over the Kamado Joe and make their own cooking video . . . so we made smoked & tallow-confit beef cheeks together. And honestly, this is what it’s all about for me. Getting kids outside. Around fire. Around food. Learning patience, confidence and where proper food actually comes from. There is absolutely NO chance I’d have eaten beef cheeks at their age 😅 But when kids get involved in cooking outdoors, they become curious. They want to try things. Learn things. Experience things. And somewhere between the smoke, the laughs and the chaos . . . core memories get made ❤️

First proper hike completed ✅

Big shoutout to @lads_project25 for a cracking day out in the Peak District.

This was my first real hike and my first ever visit to the Peak District — and what a place to start.

📍 Higger Tor, Burbage Edge & Padley Gorge Circular
🥾 7.2 miles
⛰️ 1,378ft elevation gain
⏱️ 4 hours 6 minutes
🐾 One very happy, very tired Labrador

12 lads turned up, most of us strangers at the start, but it didn’t feel like that for long. Non-stop chats, proper laughs, some deep conversations, a bit of scrambling, a few boggy moments, and views that made every climb worth it.

Groups like Lads Project matter.

No judgement. No pressure. Just good lads getting outside, keeping active, sharing stories, having a laugh, and supporting each other in a way that feels natural.

If you’re a bloke who’s been thinking about doing something like this, reach out to @lads_project25 and get involved.

Fresh air, good people, and a reminder that sometimes the best conversations happen while walking side by side.

I’ll definitely be joining them again soon.

#LadsProject #PeakDistrict #MensMentalHealth #HikingUK #MensCommunity

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First proper hike completed ✅ Big shoutout to @lads_project25 for a cracking day out in the Peak District. This was my first real hike and my first ever visit to the Peak District — and what a place to start. 📍 Higger Tor, Burbage Edge & Padley Gorge Circular 🥾 7.2 miles ⛰️ 1,378ft elevation gain ⏱️ 4 hours 6 minutes 🐾 One very happy, very tired Labrador 12 lads turned up, most of us strangers at the start, but it didn’t feel like that for long. Non-stop chats, proper laughs, some deep conversations, a bit of scrambling, a few boggy moments, and views that made every climb worth it. Groups like Lads Project matter. No judgement. No pressure. Just good lads getting outside, keeping active, sharing stories, having a laugh, and supporting each other in a way that feels natural. If you’re a bloke who’s been thinking about doing something like this, reach out to @lads_project25 and get involved. Fresh air, good people, and a reminder that sometimes the best conversations happen while walking side by side. I’ll definitely be joining them again soon. #LadsProject #PeakDistrict #MensMentalHealth #HikingUK #MensCommunity

TEMPER Smoked Pulled Lamb Flatbreads 🔥

2.6kg bone-in lamb shoulder from @thecateringbutcher , hit with TEMPER from @fourge.bbq , smoked low and slow, then pulled into fresh flatbreads with garlic yoghurt, pickled onions, herbs and charred lemon.

Bit more of an involved cook this one, but absolutely worth it.

I also used the @typhur_uk Sync Gold Dual for temps throughout the cook and, to be fair, the Sub-1G connection was solid. No problem getting through the lamb, wrapped in foil, inside the Kamado Joe, through a few walls, while I cracked on writing the full recipe for the website like the BBQ geek I apparently am.

Full recipe is here:

https://www.smokeandsear.world/BBQ-recipes/temper-smoked-pulled-lamb-flatbreads/

Enjoy!

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TEMPER Smoked Pulled Lamb Flatbreads 🔥 2.6kg bone-in lamb shoulder from @thecateringbutcher , hit with TEMPER from @fourge.bbq , smoked low and slow, then pulled into fresh flatbreads with garlic yoghurt, pickled onions, herbs and charred lemon. Bit more of an involved cook this one, but absolutely worth it. I also used the @typhur_uk Sync Gold Dual for temps throughout the cook and, to be fair, the Sub-1G connection was solid. No problem getting through the lamb, wrapped in foil, inside the Kamado Joe, through a few walls, while I cracked on writing the full recipe for the website like the BBQ geek I apparently am. Full recipe is here: https://www.smokeandsear.world/BBQ-recipes/temper-smoked-pulled-lamb-flatbreads/ Enjoy!

DRAGON, edge of the sky.

Flt Lt Tom Nation, the 2026 RAF Typhoon Display Pilot, putting the Typhoon through its paces over Coningsby.

Tom’s name is now on the jet, the black flying suit is on, the helmet has been unveiled, and the 2026 display season is starting to feel very real.

The aircraft, the pilot, the team behind it — all coming together for what looks like it’s going to be an unbelievable season.

Fast, precise, aggressive, controlled . . . and absolutely breathtaking to watch.

@raf_typhoondisplayteam
@eurofighter.typhoon

#RAFTyphoon #TyphoonDisplayTeam #EurofighterTyphoon #RAFConingsby

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DRAGON, edge of the sky. Flt Lt Tom Nation, the 2026 RAF Typhoon Display Pilot, putting the Typhoon through its paces over Coningsby. Tom’s name is now on the jet, the black flying suit is on, the helmet has been unveiled, and the 2026 display season is starting to feel very real. The aircraft, the pilot, the team behind it — all coming together for what looks like it’s going to be an unbelievable season. Fast, precise, aggressive, controlled . . . and absolutely breathtaking to watch. @raf_typhoondisplayteam @eurofighter.typhoon #RAFTyphoon #TyphoonDisplayTeam #EurofighterTyphoon #RAFConingsby