Reverse-seared tomahawk steak
Dan says: “Reverse searing is the best way to cook your tomahawk steak to perfection. The process involves cooking meat slowly, gradually bringing the temperature up, before searing it over extremely high heat. This gives you more accuracy than the conventional method of simply searing steak, which usually results in a pink centre and a brown crust. While this can produce beautiful results sometimes, too often you’re left with something either too rare or too tough.”
Author: Dan Turnbull
Method
- Place the steak on a large cutting board and allow it to come up to room temperature (approx. 1 hour). While it rests, rub with a liberal amount of salt.
- Start your grill. If you have a charcoal grill, you might need a little bit of time to allow the temperature to reach 100°C. Set up your charcoal grill for indirect grilling, or your gas grill with just one burner on at one end of the grill.
- Place your steak on the grill, in the indirect zone. Insert a digital probe meat thermometer into the steak, close the lid, and leave to cook. Leave the steak until it reaches an internal temperature of 50°C for medium-rare or 55°C for medium. The time this takes will depend on the size of your steak, but approx. 30-40 mins is a rough guide.
- At this point, on a charcoal grill, open up the vents to allow greater airflow through the grill chamber, or add more coals and/or wood chips to ramp up the temperature. If you’re using a gas grill, simply turn the heat up to a sear. Transfer the steak to directly over the heat. Flip every 20 secs for 3-4 mins, or until the outer layer develops your desired amount of crust.
- Remove from heat and leave to rest for 10 mins before slicing.
- Finish with butter and black pepper.
