In life there is nothing like a good steak! Whether it's a ribeye, New York strip, filet mignon, or some other delectable cut, we can all appreciate the difference between a decent steak and a supremely great steak. In today's recipe, we take on the almighty tomahawk steak! While this might not be one you have tried before, or eat seldom, it's one we love to bring into rotation from time to time. Here's how we do it and we hope you enjoy!
Ingredients:
1 Tomahawk steak
Coarse Kosher Salt
16 Mesh Black Pepper
Prep and Initial Steps:
Season steak liberally with pepper and then salt. I do it in this order because I want to make sure I get as much pepper to adhere instead of bouncing off of the salt. Let that adhere for about 15 minutes.
Preheat smoker to 275 degrees.
Add thermometer probe to steak to monitor internal temperature while it cooks.
Add steak to smoker and let it cook for about 1 hour.
For medium rare, pull steak off at 123-125 internal temperature. Remove meat probe.
Immediately add to hot grill (400-450 degrees). Sear 1 minute. Rotate for crosshatch marks and sear for 1 more minute. Flip the steak and repeat the same process.
Pull off to rest. Optionally you add compound butter to steak and cover with foil to let the steak soak up the butter juices while it rests. After 10 minutes, you can remove foil and dig in!
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Watch the full video breakdown on Youtube!
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