🔥Reverse searing allows for a more controlled cook and even temperature throughout the steak.
💨Smoking the steak adds a subtle smoky flavor and enhances the overall taste.
🍖The tomahawk steak is a thick and juicy cut of beef that is perfect for special occasions.
🌡️Use a meat probe to achieve the desired internal temperature for your steak.
🔪Let the steak rest before cutting to allow the juices to redistribute, resulting in a more tender and flavorful steak.
What is the best seasoning for a tomahawk steak?
—You can use a variety of seasonings, but a combination of salt, pepper, and a steak rub works well.
How long should I smoke the steak for?
—The smoking stage will take about an hour, but use a meat probe to ensure it reaches the desired internal temperature.
What temperature should I sear the steak at?
—A surface temperature of around 600°F (315°C) is ideal for achieving a perfect sear.
Should I let the steak rest before cutting?
—Yes, it's important to let the steak rest for about 10-20 minutes to allow the juices to redistribute and ensure a more tender and flavorful steak.
Can I use this method for other thick cuts of steak?
—Yes, you can use this method for other thick cuts like T-bone, bone-in ribeye, or porterhouse steaks.
00:00Introduction and overview of cooking a tomahawk steak on the Weber kettle.
03:46Seasoning the steak with a delicious rub and preparing it for smoking.
05:25Setting up the Weber kettle for smoking and achieving the desired internal temperature of the steak.
06:33Resting the steak and preparing for the searing stage.
07:20Conclusion and final thoughts.
