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Reverse Seared Tomahawk Steak

The epitome of summer flavor and a culinary masterpiece in the making. This Tomahawk on the Yoder Smokers Flat Top charcoal grill is one way to take advantage of the versatility of this cooker. A true charcoal grill at heart, this cooker’s size and adjustable charcoal grate allow for a true smoking experience that rivals that of any offset smoker or pellet grill. Here are Chef Joe Friday’s pro tips for smoking a tomahawk steak with his Yoder Smoker Flat Top Grill.

Learn more about the Yoder Smokers Flat Top Grill here: https://www.yodersmokers.com

INGREDIENTS

  • Tomahawk steak (2-3 pounds)
  • Cattleman’s Smoky Chipotle Coffee Steak Seasoning
  • Olive oil (optional)

INSTRUCTIONS

  1. Generously season the tomahawk steak with salt, pepper and Cattleman’s Grill Smoky Chipotle Coffee Steak Seasoning. Allow the steak to sit at room temperature for 30-60 minutes to absorb the seasoning. (Optional: you can lightly coat the steak with olive oil to create a binder before applying the seasoning)
  2. Get a chimney of charcoal going and create a bed of coals off to one side of the grill to allow for indirect heat.
  3. Get your Yoder up to about 225-250°F (107-121°C).
  4. Place the tomahawk steak on the center of the grill grate. Insert a meat thermometer into the thickest part of the steak, avoiding contact with the bone.
  5. Close the lid and smoke the steak until it reaches an internal temperature of 120-125°F (49-52°C) for rare, 130-135°F (54-57°C) for medium-rare, or your desired doneness. This typically takes about 1.5 to 2 hours, but times can vary based on the thickness of the steak and the consistency of the grill’s temperature.
  6. Once the steak reaches your desired internal temperature, remove it from the grill and cover it loosely with aluminium foil. Let it rest for 10-15 minutes.
  7. Add more charcoal or a couple splits to get the fire going for the sear.
  8. Sear the steak for 1-2 minutes on each side to develop a nice crust.
  9. After searing, let the steak rest for another 5-10 minutes to allow the juices to redistribute within the meat.
  10. Slice the tomahawk steak against the grain and serve immediately. Enjoy the smoky, flavorful meat!

Notes:

Oak and hickory are great choices for smoking beef due to their strong, complementary flavors.

Using a digital meat thermometer with a probe can help you monitor the internal temperature without constantly opening the smoker.

For additional flavor, you can marinate the steak for a few hours before smoking.

50 Views | 0 Comments

Reverse Seared Tomahawk Steak

The epitome of summer flavor and a culinary masterpiece in the making. This Tomahawk on the Yoder Smokers Flat Top charcoal grill is one way to take advantage of the versatility of this cooker. A true charcoal grill at heart, this cooker’s size and adjustable charcoal grate allow for a true smoking experience that rivals that of any offset smoker or pellet grill. Here are Chef Joe Friday’s pro tips for smoking a tomahawk steak with his Yoder Smoker Flat Top Grill.

Learn more about the Yoder Smokers Flat Top Grill here: https://www.yodersmokers.com

INGREDIENTS

  • Tomahawk steak (2-3 pounds)
  • Cattleman’s Smoky Chipotle Coffee Steak Seasoning
  • Olive oil (optional)

INSTRUCTIONS

  1. Generously season the tomahawk steak with salt, pepper and Cattleman’s Grill Smoky Chipotle Coffee Steak Seasoning. Allow the steak to sit at room temperature for 30-60 minutes to absorb the seasoning. (Optional: you can lightly coat the steak with olive oil to create a binder before applying the seasoning)
  2. Get a chimney of charcoal going and create a bed of coals off to one side of the grill to allow for indirect heat.
  3. Get your Yoder up to about 225-250°F (107-121°C).
  4. Place the tomahawk steak on the center of the grill grate. Insert a meat thermometer into the thickest part of the steak, avoiding contact with the bone.
  5. Close the lid and smoke the steak until it reaches an internal temperature of 120-125°F (49-52°C) for rare, 130-135°F (54-57°C) for medium-rare, or your desired doneness. This typically takes about 1.5 to 2 hours, but times can vary based on the thickness of the steak and the consistency of the grill’s temperature.
  6. Once the steak reaches your desired internal temperature, remove it from the grill and cover it loosely with aluminium foil. Let it rest for 10-15 minutes.
  7. Add more charcoal or a couple splits to get the fire going for the sear.
  8. Sear the steak for 1-2 minutes on each side to develop a nice crust.
  9. After searing, let the steak rest for another 5-10 minutes to allow the juices to redistribute within the meat.
  10. Slice the tomahawk steak against the grain and serve immediately. Enjoy the smoky, flavorful meat!

Notes:

Oak and hickory are great choices for smoking beef due to their strong, complementary flavors.

Using a digital meat thermometer with a probe can help you monitor the internal temperature without constantly opening the smoker.

For additional flavor, you can marinate the steak for a few hours before smoking.

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