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Entrees

Reverse-Seared Tomahawk Steak

The reverse sear is a great way to grill a Tomahawk Steak, resulting in tender meat with a crispy crust.

Reverse-Seared Tomahawk Steak alongside a cast iron pan with white asparagus cooking on the grill Reverse-Seared Tomahawk Steak alongside a cast iron pan with white asparagus cooking on the grill

Combine the delicious flavors of coffee and cinnamon for a salty and savory Reverse-Seared Tomahawk Steak.

Ingredients

Yield: 2-4 servings

Cook: 1.5 hours

Prep: 5 minutes

Equipment needed: Cowboy Charcoal, tongs, smoker and a grill.

  • 1 bone-in tomahawk ribeye steak
  • 1 tablespoon Icelandic black sea salt
  • 1 tablespoon ground coffee
  • 1 tablespoon garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon cinnamon
  • Olive oil

Preparation

  • Use some  Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push to one side for indirect grilling
  • Once smoker hits 225 consistently, lather tomahawk steak with olive oil, then season with black sea salt, ground coffee, garlic powder, black pepper and cinnamon. Place steak into smoker for indirect heat and let cook until internal temperature reaches how you like it:
    • Rare: 112-115F
    • Med-Rare: 122-125F
    • Medium: 132-135F
    • Well-Done: 142-145F
  • When steak hits ideal temperature, pull off and let rest for 10 minutes. In the meantime, build another fire using Cowboy Oak & Hickory Hardwood Lump Charcoal for the searing of the steak
  • Once steak has fully rested and the second fire is hot, place steak directly over fire for searing for 1 minute per side.
  • Pull steak off, slice and enjoy!

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