Tomahawk steak. How to Reverse Sear a Tomahawk Steak (BBQ Grilling)

Tip from Matt: I prefer to season one side and let it set a few minutes before seasoning the other. Unless you are the designated grill master within your group of friends, you will never be able to touch the grill of your competitor. Tomahawk steaks are usually about 2 inches thick, and weigh around 2. The butcher or meat packer takes a cut of ribeye and leaves the rib bone in to a length of about 20 inches, which is where the navel begins. Preheat your smoker to 225 degrees F. . Cooking the steak in a grill that is only 250°F 121°C will heat the inside of the steak very evenly, giving us more chance at an edge-to-edge pink finish. The steaks are returned to the smoking hot grill or skillet and quickly seared on each side for a perfectly charred finish. I can totally cook it at home. You just need to prepare because to do it properly, it takes a while.