Reverse sear Tomahawk with coboy butter
A thick, beautiful steak like this tomahawk deserves to be cooked properly. Nothing is more disappointing than an impressive steak that ends up overcooked. The reverse sear method is a great way to prevent that. Roy from @bbqjunkienl prepared this Tomahawk reverse sear style and served it with homemade cowboy butter.
Preparation summary
Prep time: 15 minutes
Cooking time: 1 hour and 15 minutes
Resting time: 15 minutes
How to prepare a reverse sear Tomahawk
Light the BBQ and set it up for indirect heat at a temperature of around 100 degrees. Remove the Tomahawk Steak from the packaging and pat the meat dry with kitchen paper. Then season the meat all over with freshly ground black pepper and coarse sea salt.
Has the BBQ reached temperature? Then insert the probe of your meat thermometer into the center of the meat and place the tomahawk on the BBQ. Close the lid and cook the meat until it reaches a core temperature of 46 degrees.
Has the core temperature of 46 degrees been reached? Then remove the steak from the BBQ and let it rest while you prepare the BBQ for grilling at a temperature of around 230 degrees. Do you have a cast iron grate? Then you can place it on the BBQ for searing the tomahawk steak.
Has the BBQ come back up to temperature? Then place the steak on the grate and sear it for 2 minutes per side to create a nice crust on the meat. The steak should then have a core temperature of 52 degrees. Remove the tomahawk steak from the BBQ again and let it rest for another 10 minutes.
Meanwhile, melt the butter in the microwave and mix it with the remaining ingredients for the cowboy butter. Now cut the meat away from the bone and then slice the tomahawk steak into pieces about 0.5 cm thick. Arrange everything nicely on a board, sprinkle with a little more coarse sea salt, and finish with some of the cowboy butter. Serve the Tomahawk Steak immediately, together with the remaining cowboy butter.
ENJOY
