Reverse Seared Tomahawk Steak
Serving Size:
2-3
 
Ingredients
  • 1 Tomahawk ribeye (2–3 inches thick, ~2–3 lbs)
  • 2 Tbsp olive oil
  • 3–4 Tbsp Dale’s Signature Steakhouse Blend (adjust to taste)
  • Freshly cracked black pepper (optional, for extra bite)
Directions

Prep

  1. Pat the tomahawk steak dry with paper towels.
  2. Rub a light coat of olive oil all over the steak to act as a binder.
  3. Season generously with Dale’s Signature Steakhouse Blend on all sides. Let seasoning soak in for about 15–20 minutes before cooking. If you want a more crusty exterior, pat it lightly with paper towels before the cook and reapply a thin layer of seasoning + pepper.

Reverse Sear – Slow Cook

  1. Preheat your smoker or grill to 225°F using indirect heat.
  2. Place the tomahawk on the grate, bone facing away from the heat source.
  3. Cook until the internal temperature hits 115–120°F for medium-rare (this usually takes 45–75 minutes depending on thickness).

The Sear

  1. Remove steak and tent loosely with foil.
  2. Crank your grill, smoker, or cast-iron skillet to high heat (500–600°F).
  3. Sear each side of the tomahawk for 60–90 seconds per side until a deep crust forms. Don’t forget the edges.

Rest & Serve

  1. Rest the steak for 10 minutes, uncovered or lightly tented.
  2. Slice against the grain into thick, juicy cuts.

Optional: Brush lightly with melted butter mixed with a splash of Dale’s Original Marinade before serving for that extra kick.