Reverse Sear Tomahawk Steak
Time 150 minDifficulty 🔥🔥🔥By SpaTrend
Ingredients
- 1 tomahawk steak
- 4 tablespoons mustard
- 25 g steak seasoning blend (rub)
- 15 g BBQ rub
- 10 g freshly cracked black pepper
- 10 g flaky salt
- 1 handful fruitwood chips
Method
- Seasoning. Coat the meat thinly with mustard on all sides. Mix the steak rub, BBQ rub, pepper and salt, then rub it generously into the meat.
- Slow phase. Set the grill to 107°C (225°F) low heat, adding fruitwood chips. Put the meat on with a core thermometer and bring it to 48°C core temperature (1.5-2 hours).
- Resting and heating up. Take off the meat, cover it loosely, and heat the grill or pan above 230°C.
- Searing. Place it on the scorching-hot surface, about 2 minutes per side, until a crispy crust forms and the core reaches 52°C.
- Final rest. Rest for 8-10 minutes before slicing.
