Sear for 1-2 minutes on each side before removing. I recommend searing with avocado oil (good for high temp cooking), a clove of garlic, and a sprig of rosemary. But turning the cast iron skillet upside down gives you a flat surface to cook on and the bone won’t interrupt the sear. I prefer the cast iron skillet because the surface of the meat gets a more even crust cooked into it that way.ĭo you want to know a secret to cooking a tomahawk ribeye steak in a cast iron skillet? Turn the skillet upside down! If not, the long bone on the tomahawk will keep the whole surface of the meat from touching the surface inside the skillet. You can sear directly on the grates of the grill, in a cast iron skillet, or even put the steak directly on the hot coals (aka- caveman style!). Searing helps develop a tasty crust to the steak which adds another element to the flavor. Gets me fast, accurate results every time! Then I remove the steak and get the grill hot enough for searing.Ī true searing temp begins around 550 degrees. To measure internal temps, I love using the Thermapen Mk4 from Thermoworks. I smoke it at 225 degrees until internal temp reaches around 125-130 degrees. I prefer using either hickory, oak, or pecan wood. Smoking a tomahawk steak takes at least two hours. Once the meat reaches room temperature, pat it dry and season it. With the slow cook, I love to smoke the meat to infuse that smoke flavor into it. Before you cook the steak, let it reach room temperature, which adds another 30 to 40 minutes to your prep time. You know how some folks immediately sear the steak for a few minutes and then put it in the oven to cook internally until done? Well, reverse sear is the opposite of that. I’m a firm believer in the reverse sear method. However, I do like to add a few more ingredients when it comes time to sear. I like to put a light-to-medium coating of kosher salt, black pepper, and garlic powder over all the meat section of the tomahawk (no need to season the bone). The ribeye steak packs a lot of natural flavor and doesn’t need much help from a pile of spices. Having a bigger, more expensive cut of steak doesn’t necessarily mean you need to get fancy with the ingredients. Prepping the steak is as easy as kosher salt, pepper, and garlic powder.
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