Remove steak from grill and let rest for 10 minutes.This will get the steak’s internal temperature right to around 132. I’ll sear the steak for about 3-5 minutes per side.You can use charcoal grill, flat top, hot coals, or cast-iron pans to sear.
When it gets close to that temp, I start warming up whatever cook surface I plan on using for the reverse sear. I cook the meat on indirect heat at 225 degrees, until internal temp is around 125.This will help when cooking to keep the meat from separating from the bone to keep its shape. After chilling in the fridge, I unwrap the meat and tie it to the bone around the side edges with butcher’s twine.Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon. Add the butter, garlic, rosemary, and thyme, and swirl around the pan. After I season the meat, I wrap it in plastic wrap and throw it back in the fridge for 4-24 hours. Sear the steak for 1 minute on one side, then flip.This rub is so good for beef because it enhances the flavors of the beef but doesn’t hide the meat. Once the binder is applied, I coat it generously with Hooks H-Town AP. You can use whatever your favorite binder is. Once trimmed, I will rub with a thin coat of olive oil.I also trim down at the bottom near the bone to make the steak have a little more definition. Charcoal Grill, Flat Top Griddle, Blistering Hot Coals or Cast Iron Pan.Here is the secret to my success with a reverse seared tomahawk steak.
#Reverse seared tomahawk steak pro
Utilizing the Hook’s H-Town AP Texas all purpose rub, he drops this reverse seat recipe on us with pro tips and tricks to perfection! Follow Ben’s delicious food journey on Instagram as Ben Holder.
Hooks H-Town AP Rub by Steak Cookoff Golden Ticket Winner Ben Holder aka Holder is a man who knows his meat! He is a Hook’s Rub ambassador who has won a “Golden Ticket” in the Steak Cookoff Series and also will be competing at the World Food Championships.
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