![]() ![]() Follow the instructions in the recipe below, except instead of a Traeger, you will be using an oven. You can certainly make some delicious reverse-seared tomahawk steaks in your kitchen without a Traeger or a grill of any kind. What if I don’t have a Traeger or a grill? Steak Doneness Chart Steak Doneness Levelĭoneness Level for Steak Frequently Asked Questions Allow it to rest for 10 minutes and then slice and serve. Remove the steak from the grill and cover it with foil or butcher paper. Then flip the tomahawk over and repeat the same process on the other side. ![]() Turn the steak clockwise 90° and sear for another minute. Place the tomahawk steak on the hot grill and cook for one minute. We want a nice hot flame so we can get an awesome sear on the tomahawk steak. Fire up the charcoal grill while the steak is smoking on the Trager.Use a leave in thermometer or an instant read thermometer for perfect results every time. For a medium-rare steak, we will want to pull it off the Trager once it reaches 110☏-115☏. Use the chart below to figure out when to pull off the tomahawk steak. You will want to pull the steak off when it is about 20☏ below your desired doneness. Smoke the tomahawk steak on the Traeger.This will help the salt and pepper to stick to the steak and also act as a marinade. You can brush olive oil on the steak prior to seasoning. Season the tomahawk steak on all sides.For more detailed instructions, scroll down to the printable recipe card. We want to finish it off over high heat to get a nice crust from the sear.īelow is a quick run-through of how to cook your tomahawk steak to perfection. In this recipe for a reverse seared tomahawk ribeye steak, we are aiming for a low and slow cook with a good amount of smokiness from the Traeger. You can cook them hot and fast or low and slow. Since tomahawk steaks have a higher fat content, they are very versatile. The olive oil will also act essentially like a marinade, helping the salt and pepper to dissolve into the surface of the meat. Brushing the tomahawk with olive oil prior to the seasoning can help the salt and pepper to stick better to the meat. Fresh ground pepper is much more aromatic and has a better flavor profile overall. Use fresh groudn black pepper for best results. This will also help to form the crust when you sear the tomahawks. You can really coat the entire surface of the steak in salt without worrying about over salting. ![]() I always go for USDA Prime to ensure that it is tasty and juicy. This is the star of the show! You will likely find tomahawk steaks weighing in around 2.5 pounds each. Scroll down to the printable recipe card for specific ingredient amounts. Here is a list of the ingredients you will need for this recipe. If you master the sear on your tomahawk, you will have a great crust on your steak with a juicy, medium-rare, melt-in-your-mouth interior.
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