Reverse Sear Tomahawk Rib eye
Your basic Tomahawk Steak is simply a bone-in, three-pound ribeye. In other words, a big hunk of meat. But don't let that size intimidate you. I've got the tips and tricks to show you how to get outstanding smoky goodness from your Tomahawk Ribeye.
Reverse (?) Seared
What the heck is reverse searing? Well, we usually start our steaks by wrapping them in foil and letting them steam. Reverse searing simply means we start out on indirect heat and give the meat a smoke bath to heat them up, before searing over a hot fire.
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Temperature Check
One of the most important steps in this process comes before we even think about a fire. You need to let your steaks come to room temperature. Just set them on your countertop for 1-1.5 hours. Rub both sides of the steak with lime juice and then coat heavily with Red River Ranch Original Seasoning. Then coat the outside edges with Red River Ranch Mesquite Seasoning.
Tip: Be sure to go heavy on your seasoning. Under Seasoning and Over Cooking are the worst mistake you can make with meat.
Head To The Fire
Once your steaks reach room temperature, move them to the grill over indirect heat to warm them. It should take about 20 minutes to reach about 115 degrees F. Now they're ready for the real heat. Move the steaks over the hot part of the grill. Mix butter with garlic and horseradish and place a few pats on each steak. Let them sit over the hot fire about two minutes, the flip and go for another 1-1.5 minutes. This will give your steaks a nice crust.
Don't Touch
After removing your steaks from the fire, let them rest for about eight minutes before cutting. Don't tent with foil.
Cooking your steaks this way will give you a rare to medium rare final product. It is divine dining at its best!
