Reverse Seared Tomahawk Steak on a Gas Grill
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- Опубликовано: 19 окт 2024
- Think you can't get great barbecue flavor on a gas grill? 🥩🥩🥩 Think again. This recipe is showing you step-by-step how easy it is to get that steak house wood-fired flavor with an amazing tomahawk steak.
The reverse sear method, starting over low heat and finishing with a hot sear, is perfect for a gas grill! And with this thick steak, our roasted garlic compound butter, and an amazing combination of hickory and mesquite wood chips you're just a few easy steps away from the best steak you've ever had!
Ingredients:
For the Compound Butter
• 1 head of garlic
• Salt and Pepper
• 1 tbsp whiskey
• 8 tbsp butter, softened
• 1 sprig of fresh Rosemary
• 4 sprigs of fresh thyme
For the Steak:
• 1 Tomahawk steak
• 2 tbsp olive oil, divided
• Salt
• Pepper
• Jack Daniel's® Steak Seasoning
• 3 tbsp butter
• Rosemary brush
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+21 This content contains alcohol and is intended for responsible adults.
Thanks for this one mate just made my first tomahawk steak and your tips really helped. Family was so impressed I couldn’t even tell them about this video lol 😂 🙏🏽💪🏽
We wont tell them either! ;D
You should have millions of subscribers! Very well explaining and real cooking skills teached. =)
Wow, thank you!
Really appreciated the video. Learned a few things and had a great steak made better, thanks to you.
So glad this helped!
Great video, thank you 🙏
Glad you enjoyed it!
Hi. Great video. Literally just ordered a smoker box. Question: How long should I season it before throwing it on the grill?
For a smoker box, you are good to go once you clean it from any packaging. Remember with wood chips to be ready to replace them about every 35 to 45 minutes for fresh clean smoke.
World class!
Glad you show what to do when the wood is burning bc I would def panic lmaooo
It's good to know how to handle it.
Looks great! But, your USA FLAG is backwards. It would be correct if on the left sleeve. Just FYI. 😊
I just picked up I tomahawk for my fiance and i for Easter dinner we both live far from family.
I think im going to reverse seere on the BBQ and cook it in the over at 200 till about 125* in the middle
I put ground black pepper, salt and garlic powder and in the oven im going to bast it in garlic butter. I think it will turn out ok. Easter 2022 Canada
We bet it turned out fantastic! We'd love to see a pic of it and hope you guys had a wonderful holiday!
Thank you Cowboy charcoal. I never got a pic but I got a great sear on it and slow cooked it and wow best steak I ever cooked, I even called the butcher shop and told them how amazing it was.
How about soaking the hardwood chips in water prior to smoking?
We don't soak our wood chips. Soaking wood chips creates steam. We use dry wood chips in a smoker box or foil packet. Just be cautious if this is over direct heat.
How long we grill steak on each side ?
Thats up to your desired doneness but we go from 7 to 10 minutes depending on thickness
If my man likes it to be medium what internal temp should I let it get to before I sear it ?
118 - 122
Thanks for popping in for us Garth!
Do you have that over a burner that is lit or not?
You want to use 2 zone cooking for a thick steak, moving from cool to hot to sear.
❤❤❤
Do you have a video of this on actual charcoal though?
We've done tons of recipes on our coals! 🤠 Check out the playlist here: ruclips.net/user/CowboyCharcoalplaylists
What cast iron skillet is that?
Its a large Lodge skillet
@@CowboyCharcoal What size? 17"? Thanks
Great video. Are you talking fahrenheit or degrees celsius please?
Great Question, we're using Fahrenheit for our US audience.
Stupid to sear it in a cast iron pan in a grill. Either do it inside or sear in directly on the grates
@@Left_RUclips_Thank_You you can get a cast iron pan screaming hot for the perfect crust by putting directly on top of a stovetop burner. You can do it on the grill grates to get a flame kissed flavor on the steak and nice grill marks if you value that.
Not for me. There is something horribly wrong and sacrilegious with pan frying a good piece of meat.
Well, then you're an idiot. This is how some of the best steakhouses in the world do it.
I suggest you stick to Streak-ums.