- 1 tablespoon ground black pepper
- 1 tablespoon of extra virgin Olive oil
- 1 beef tomahawk chop about 2.75- 3 pounds
- Outdoor Smoker (Optional)
How to cook a tomahawk steak – reverse sear tomahawk
Pre-heat the smoker to 250 degrees. Brush the chop with the olive oil on both side. Add a generous amount of salt and pepper on both sides, to your taste. Place the chop in the smoker and smoke for 45 minutes to 1 hour until the internal temperature reaches 125 degrees.
If you do not have a smoker preheat your regular oven at 250 and place the tomahawks on a baking sheet and cook for 45 minutes or until it reaches an internal temperature of 125.
While the chop is cooking, place the griddle on the BBQ and preheat on high heat until the top of the griddle reaches a temperature of 550-600 degrees. (30 minutes on medium-high will get you there). Once the teak is out of the smoker place it on top of the griddle and sear the tomahawk chop for 4 minutes per side until it reaches an internal temperature of 135 degrees. Take it off the griddle and let the chop rest for at least 5-8 minutes.
Slice the bone off the tomahawk chop and cut the meat into thin slices, sprinkle some additional salt and pepper to taste and maybe even a drizzle of olive oil, serve it with pride.
See the step by step how to reverse sear a tomahawk steak in photos: