Reverse Seared Tomahawk Steak

🧂 Ingredients

• 2 tomahawk steaks

  about 2" thick
• 1 tablespoon Worcestershire sauce

  binder
• 3 tablespoons coarse sea salt

  (or kosher salt)
• 1 1/2 tablespoons coarse black pepper
• 2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1/4 cup softened butter for resting

Instructions

• 1 Preheat grill for 250 degrees F, or set up a two-zone fire for indirect cooking.
  
  While grill is heating, remove steaks from fridge and let them stand at room
  temperature for 30 minutes.
• 2 Brush steaks on both sides with Worcestershire sauce. Season with 1 1/2
  tablespoons coarse salt per steak, then equal amounts of black pepper, onion
  powder, and garlic powder.
  
  Let stand stand for 10 minutes.
• 3 Place steaks on the grill (or the indirect, cooler part of grill). close lid,
  and cook for 45 minutes to 1 hour, or until they reach an internal temperature
  of 120 degrees F in the thickest part of the steak.
• 4 If you are using a pellet grill, remove the steaks, and increase the heat of
  your grill to 500 degrees. Once it comes up to temp, place the steaks back onto
  the grill and sear them for 2 minutes per side.
  
  If using a charcoal or gas grill, simply move steaks over direct heat and sear
  for 2-3 minutes per side, or until it forms a nice crust.
• 5 Remove steaks from grill, and place them onto a clean cutting board. Spoon on
  1-2 tablespoons of softened butter per steak. Let them rest 10-15 minutes,
  
  Carve meat away from bone, slice and serve.
• 6 Store leftover steak in an airtight container in the refrigerator for 4 days.
  Freeze in vacuum-sealed bags for up to 2 months.

Nutrition Info