Bife tomahawk preparado com reverse sear

Ingredientes

• 1 Tomahawk Ribeye Steak
• 2 teaspoons kosher salt
• 1 teaspoon coarse ground black pepper
• 1 tbsp high smoke point oil (, like canola)

Modo de preparo

1. 1

   Preheat smoker to 225°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside.

2. 2

   Rest: Let steak rest on the counter for 1 hour to come up to room temperature.

3. 3

   Season all sides of the tomahawk generously with salt and pepper.

4. 4

   Smoke: Add steak to smoker and smoke at 225°F until it hits an internal temperature of 125°F for rare, approximately 2 hours depending on the size.

5. 5

   Cover: Once the steak reaches the desired temperature, place on a carving board and tent loosely with aluminum foil.

6. 6

   Heat: While steak is resting, increase the heat of the smoker to 450°F and place a cast iron skillet or griddle on the smoker. Close the lid. Alternately, you can sear the steak in a piping hot pan on the stove top.

7. 7

   Sear: Once the smoker reaches 450°F, add a tablespoon of oil to the pan and once sparkling, add the steak and sear for 3 minutes on each side to form a nice crust. This will bring the steak up to your desired finish temp, 135°F for medium rare.

8. 8

   Rest: Remove steak from pan, place on the cutting board, tent loosely with aluminum foil, and rest for 10 minutes.

9. 9

   Slice against the grain to serve.