Reverse Seared Steak Recipe

Smoked Reverse Seared Tomahawk Steak is slow-cooked to reach the perfect tender and juicy texture with an incredible smoky flavor.

📝 Ingredients

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

👨‍🍳 Instructions

1. 1Preheat 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. 2Rest: Let steak rest on the counter for 1 hour to come up to room temperature.
3. 3Season all sides of the tomahawk generously with salt and pepper.
4. 4Smoke: 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. 5Cover: Once the steak reaches the desired temperature, place on a carving board and tent loosely with aluminum foil.
6. 6Heat: 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. 7Sear: 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. 8Rest: Remove steak from pan, place on the cutting board, tent loosely with aluminum foil, and rest for 10 minutes.
9. 9Slice against the grain to serve.