Reverse Searing a Tomahawk Steak on a Weber Kettle Grill

What is Reverse Searing?

Reverse searing is a two-step cooking technique that involves slowly bringing a piece of meat up to temperature using indirect heat before finishing it with direct heat to develop a perfect crust. This method ensures a tender, juicy interior while achieving a flavorful, caramelized exterior. Today, we will demonstrate how to reverse sear a Tomahawk steak on a Weber Kettle Grill using the Only Fire Multi-Tiered Grill system.

The Tomahawk Steak

The Tomahawk steak, a thick, tender, bone-in rib-eye that has been frenched to resemble a tomahawk, is a show-stopping cut of meat. Known for its rich flavor and impressive presentation, the rib-eye is a favorite among steak enthusiasts.

Products We Will Use

• Weber Kettle Grill

• Only Fire Weber 22" Kettle Firebox Kit

• Only Fire Weber 22" Kettle BBQ Grate System

• Jealous Devil Lump Charcoal

• Weber Tools

• Weber Charcoal Basket
• Meater Probe

• Seasonings:
  • Kinder's "The Blend" - Salt, Pepper, and Garlic
  • McCormick Grill Mates Montreal Steak Seasoning
  • Use our BBQ search tool to find more seasonings.

Recipe

1. Seasoning the Meat: Begin by coating the Tomahawk steak with extra virgin olive oil to enhance flavor and act as a binder. Apply a generous layer of Kinder's "The Blend" seasoning on all sides, followed by McCormick Grill Mates Montreal Steak seasoning. Pat the seasonings into the meat, then refrigerate the steak to allow the flavors to penetrate.

2. Building the Fire: Fill the charcoal chimney about 1/4 to 1/3 full with new lump charcoal and ignite it using a fire starter. This smaller amount of charcoal helps maintain a lower grill temperature of around 225-250 degrees for the indirect cooking phase. Let the charcoal ignite for about 15 minutes.

3. Preparing the Grill: Once the charcoal is ready, place one of the Weber Charcoal Baskets on the side designated for direct heat and pour in the ignited charcoal. Move any unlit charcoal from a previous cook to the opposite side, or add fresh charcoal if needed.

4. Setting Up the Grate System: Install the Only Fire Weber 22" Kettle BBQ Grate System. On the indirect side, place the half-moon heat deflector on the lowest level and a half-moon grate on the middle level. On the direct side, position the other half-moon grate. Allow the heat deflector and grates to preheat.

5. Cooking the Meat Indirectly: Once the grill stabilizes at 225-250 degrees, place the seasoned Tomahawk steak over the indirect heat. Insert the Meater Probe to monitor the internal temperature. Cook the steak on one side until it reaches an internal temperature of about 90 degrees, then flip it and continue cooking until the internal temperature is around 110-115 degrees.

6. Preparing for the Sear: Remove the steak from the grill once it reaches 110-115 degrees. On the direct side, pour out the coals from the charcoal basket and combine them with the remaining coals. Open the bottom vent and leave the lid off the Weber Kettle to allow the fire to get as much oxygen as possible. Once the coals are glowing and the heat is high, it's time to sear the steak.

7. Searing the Meat: Sear the Tomahawk steak over high heat for 1-3 minutes per side until it reaches an internal temperature of around 130 degrees. This will achieve a perfect medium-rare finish as the steak's temperature will rise to about 135 degrees while resting.

8. Resting and Serving: Let the steak rest for 10-15 minutes to allow the juices to redistribute. The result is a tender, juicy steak with a delicious crust and enhanced flavor from the seasonings. Reverse searing provides controlled cooking, rich flavors, and an enjoyable grilling experience.

By following these steps, you'll achieve a perfectly cooked Tomahawk steak that is sure to impress. Enjoy the rich flavors and tender texture of this classic cut, elevated by the reverse searing method.