Get ready for a mouth-watering treat with this Reverse Seared Tomahawk Steak recipe!
Cooked to perfection on the Kamado Joe Classic 3, this steak is finished with melted cowboy butter and a sprinkle of bourbon infused salt for an extra kick of flavor.
. . . let’s do this!
OK, let’s make sure we’ve got everything we need upfront:
- 1 – 1.5kg Tomahawk steak – I get mine from Village Butchers
- Quality salt – I use Blackthorn . . . just love their story
- Quality lumpwood charcoal – I use Charcoal Guru Professional Marabu
- 250g Salted butter
- 2 Tablespoons fresh parsley – Finely chopped
- 2 Teaspoons mustard
- 2 Teaspoons garlic granules
- 1 Teaspoon sweet paprika
- 1 Teaspoon red pepper flakes
- 2 Tablespoons lemon juice
- Zest of 2 lemons
Bourbon Infused Salt:
- 1.5 cups bourbon
- 1 cup of quality coarse salt – I use Blackthorn
Begin by removing the steak from its packaging, drying it with kitchen towel and then generously seasoning all sides with top-quality salt.
Let it rest in the fridge for 24 hours.
This allows the salt to penetrate the meat and season it evenly which will result in a more flavourful and juicy steak.
The salt works by drawing out the moisture from the steak, which then dissolves the salt, seasoning the meat from the inside out.
We’re going to slow-cook our Tomahawk steak to perfection by starting low and slow, bringing it just below its final internal temp, then giving it a high-heat sear to add that irresistible crispy outer crust.
First you’ll need to set up your smoker to 120°c (250°f) and prepare for indirect cooking.
Note: Be sure to add a block of wood to the fuel basket for that hit of smoke . . . my preferred is Bourbon infused Oak such as Slim Ricks American Bourbon
Once you are ready to start smoking ensure you have a temperature probe inserted into the steak to monitor internal temperatures and close that lid.
Cooking to Temperature
Remember, the key to perfectly cooked steak is cooking to temperature, not time. Just a few degrees can make all the difference in turning your juicy and delicious steak into something you wouldn’t even feed to your pets.
There are a few temperatures we need to keep our eye on, these being:
- Temp to remove from smoking
- Temp to remove from searing
- Final internal temp
Don’t worry, I’ll guide you through it!
Here’s a handy reference table for you to follow.
|Steak Doneness||Temp to remove whilst smoking (°C/°F)||Temp to remove whilst searing (°C/°F)||Final Internal Temp (°F)|
|Rare||45°C / 113°F||49°C / 120°F||51°C / 125°F|
|Medium Rare||49°C / 120°F||53°C / 127°F||54°C / 130°F|
|Medium||55°C / 131°F||58°C / 136°F||60°C / 140°F|
|Medium Well||60°C / 140°F||63°C / 145°F||65°C / 150°F|
|Well Done||65°C / 149°F||71°C / 160°F||74°C / 165°F|
Whilst the steak is smoking away let’s prepare the cowboy butter . . . this couldn’t be easier!
- Soften the butter
- Mix together the ingredients listed
- Place mixture on cling film and shape into a cylinder
- Refrigerate to harden
Bourbon Infused Salt
To make the Bourbon infused salt:
- Reduce 1.5 cups of bourbon over low heat until syrupy
- Add 1 cup of coarse salt and gently mix
- Spoon salt onto a lined tray and dehydrate for 1.5 hours in a Ninja Foodi MAX Pro Health Grill or in an oven on the lowest setting
BOOM! Job done . . .
Smoking Stage Complete
Based on your preferred doneness, remove the steak from the smoker after reaching the first temperature milestone.
For example, a medium steak should be removed at 55°C / 131°F.
Place the steak on the side and cover it loosely with foil to rest for 5-10 minutes while you increase the heat of your grill for the sear.
Raise that heat of your grill by opening all the vents to maximise airflow . . . I aim for around 290°C / 550°F.
Note: Before placing your steak over the raging fire make sure you remove the MEATER . . . it won’t like the intense heat. For this final stage use something like a Thermapen ONE to monitor internal temperatures.
Once ready, use heatproof gloves to hold the bone of your tomahawk steak and place it directly over the fire. Sear for about a minute then flip . . . make sure you let that flame / heat work it’s magic on the sides too!
At the searing stage, take the steak off the fire once it reaches the second temperature target for the desired doneness.
For instance, if you want a medium steak, remove it from the fire at 58°C / 136°F.
Now is the time to add the cowboy butter. Slice a 1cm thick piece of the butter and place it on top of the steak as it rests. To enhance the flavours, grab some grey lumpwood charcoal from the fuel basket, shake off the ash, and place it directly on the butter. The sizzle and smoke will astound your guests . . . and rightly so!
This tip was passed down from the great Marcus Bawdon, so all credit goes to him.
Slicing / Serving
After the steak has rested and the delicious cowboy butter has melted into it, carefully cut the steak off the bone using a knife. Then, slice the steak against the grain into desired pieces and sprinkle with the bourbon-infused salt.
Damn . . . my mouth is watering just writing this recipe, ha!