How to Smoke & Reverse Sear Tomahawk Steak Like a Pro

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Smoking and reverse searing a tomahawk steak combines bold flavors, impressive presentation, and a show-stopping crust. This thick cut of meat, also known as a tomahawk ribeye steak, delivers an unforgettable steak experience when cooked correctly. For the best flavor, start by smoking the meat over indirect heat, then using a reverse sear to lock in all that flavor and moisture. This reverse sear tomahawk steak takes an exceptional cut to the next level and is the best way to prepare this special cut!

A seasoned tomahawk steak is being smoked on a grill, resting on a metal rack above other pieces of meat. The grill is open, revealing the charred, smoky texture of the steak. Nearby, a metal tray holds additional food items.

Although it can be a little intimidating to work with such thick steaks (ahem, expensive steaks), I promise, anyone can make perfect tomahawk steaks with this method. Plus, smoking at a low temperature, then reverse searing is so flexible and effective.

I love doing this cook on my offset smoker when I’ve got a large piece of meat cooking for the next day - like a brisket, or a pork butt for pulled pork.

Basically, you're infusing flavor into the meat, including that all-important smoke flavor, and allowing all that intramuscular fat to break down through slow cooking over time.

Then, you finish it off with a reverse sear that locks in all that flavor and forms a gorgeous crust at the end of the cooking period. This is how you get a perfect crust and tender steak every single time.

In this post, I’ll walk you through how to prepare, smoke, and reverse sear a tomahawk steak for the best results. Whether you’re using a pellet grill, gas grill, or charcoal grill, or offset smoker, this tomahawk steak recipe will give you tender, flavorful results every time. And yes, it works with pretty much any equipment you have!

Reverse searing is my secret to the best smoked tri tip, too! This method works great every single time.

What is the Reverse Sear Method?

Instead of searing the outside of the steak at the beginning of the cooking process, reverse-seared steak is cooked low and slow first, then seared over high-heat at the end of the cooking process.

Why bother? Well, this cooking method gives the meat time to soak up as much flavor as possible, break down any fat (which infuses more flavor into the steak), and soak up that smoke flavor, then develop a beautiful crust to lock it all in.

It's an ideal method for working with thicker cuts of steak, like tomawhawk and cowboy steak, but it also works great with many other cuts, like brisket, pork butt, and more.

If you've never tried this method, just be ready. This is about to be your new go-to and you might become slightly obsessed with perfecting this method. (Welcome to the club!)

A reverse seared tomahawk steak rests on a wooden cutting board with a distinct marbled surface. The steak appears charred with visible juices, and the long bone is prominently extending from one side.

Why you’ve got to try this Reverse-Seared Tomahawk Steak

Perfect steaks every time - juicy on the inside with a gorgeous crust and plenty of smoke flavor
Relies on low temperatures and indirect cooking to build flavor gradually
Exceptional option for any special occasion
Versatile method that works great for many other cuts of meat (and can be done with whichever grill or smoker you have)

Equipment

To nail the reverse sear method, you’ll need:

Smoker
Tongs
Instant-read thermometer
Equipment for reverse searing (either a smoker, cast iron pan, or grill)

A raw tomahawk steak lies on a butcher block with visible marbling and a long bone handle. The wooden surface features a rich, patterned texture.

Ingredients

Kosher salt
Homemade dry rub: I like to mix sea salt, black pepper, and garlic powder. You can also use your favorite store-bought dry rub here.
Olive oil: To help the seasoning stay on the meat
High-quality Ribeye Tomahawk steak

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How to Reverse Sear Tomahawk Steaks

This method has a few steps, which can make it a little intimidating the first time. No worries - I'll walk you through with step-by-step instructions to make it as easy as possible.

Start with the Right Cut

When buying a tomahawk steak, head to your local butcher or high-quality grocery store. You’ll probably find a three-pound tomahawk steak (or more, or less - but they are BIG) with a long bone and a thick cut of meat.

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A raw, seasoned tomahawk steak rests on a wooden cutting board. The steak has visible marbling and a long rib bone, with seasoning sprinkled on top.

Dry Brine the Steak

Dry brining is an easy way to enhance the flavor and texture of your tomahawk steak.

Sprinkle kosher salt generously over the entire steak and let it rest uncovered in the fridge for a couple of hours to overnight.

Note: If you leave it overnight, the salt will penetrate deep into the meat. With that said, if you don’t love a lot of salt flavor, use a rub that doesn’t have much salt.

Season with a Dry Rub

Before smoking, rub the sides of the steak with olive oil and coat generously with your favorite dry rub.

Bring the Steak to Room Temperature

Let your steak sit out for about 30-45 minutes before cooking. Starting with a room-temperature steak ensures even cooking and a tender steak. This is important and will cook your steak more evenly and accurately to where you want it to finish.

A smoker with a tomahawk steak cooking over indirect heat to prepare for reverse searing.,

Smoke the Steak

Indirect Heat Smoking

This method is all about cooking low and slow. It's crucial to keep the temps low to get the perfect tomahawk steak.

Preheat your smoker or grill to a lower temperature, around 225 - 250 F.
Place the steak on the smoker grates away from direct heat.
Shut the firebox lid and monitor the internal temperature of your steak using a meat thermometer.

For extra flavor, use wood chunks. Hickory or oak are great choices.

Cook until 115°F

Smoke the tomahawk steak for 1.5 to 2 hours, depending on the size of your steak.
Aim for an internal temperature of the steak around 115°F for a medium-rare finish.
Keep an eye on the smoker grates to ensure even heat distribution.

Reverse searing a tomahawk directly over coals in smoker box before serving.

Reverse Sear the Steak for a Perfect Crust

Once the steak reaches the desired internal temperature, it’s time to sear it to lock in flavor and create a perfect crust. This is the only part of the this cooking method that uses high heat. I have three methods I recommend. Feel free to use whichever one works for the equipment you have on hand.

Option 1: Caveman Style Sear

For this cook, I went caveman style and placed the tomahawk steak directly on hot coals in my smoker’s firebox. This high-heat sear adds a smoky flavor and a charred crust.

Option 2: Cast Iron Sear

You can also use a cast iron skillet or cast iron pan. Heat the skillet over high heat, add a little olive oil, and sear the steak for about 1 minute on each side.

Option 3: Grill Grates Sear

If you’re using a gas grill or pellet smoker, place the steak directly on the grill grates over high heat for about 1 minute per side.

A gloved hand holds a juicy, medium-rare slice of smoked and reverse seared tomahawk steak over a wooden cutting board, with more slices in the background. The meat has a seared outer layer and a pink interior, highlighting its tenderness and doneness.

When is my reverse seared tomahawk steak done?

The biggest thing to remember is that your meat will continue cooking even after it’s left the heat of the grill, or flame. The rule of thumb is that you’ll usually see about a 10 degree increase in the doneness of the meat.

The USDA recommends beef be cooked to a minimum internal temperature of 145F, however I prefer mine between 130-135F, and every one has their own preferences. Reference the chart below to know when to remove your steak from the sear.

A chart illustrating tomahawk steak doneness levels with internal temperatures in Fahrenheit: Rare (125°F, rest at 115°F), Medium Rare (135°F, rest at 125°F), Medium (145°F, rest at 135°F), Medium Well (150°F, rest at 140°F), Well Done (160°F, rest at 150°F).

Troubleshooting and Common Mistakes

Skipping the Rest Period: Always let your steak rest before slicing. This is non-negotiable.
Overcooking: Use an internal thermometer to check the internal temperature of your steak.
Low Heat Sear: Ensure you’re using high heat for the final sear to achieve the best crust.
Uneven Cooking: Keep the steak at a consistent lower temperature during smoking.

Pro Tips for Success

Use a temperature probe for accuracy.
Monitor the firebox air vent to maintain proper airflow.
Add wood chunks for an extra smoky flavor.
Dry brining helps ensure a tender steak.
Pair your tomahawk steak with your favorite sides like roasted vegetables or baked potatoes.

How to Serve

A tomahawk steak is a show-stopping presentation. Slice the steak against the grain into thin pieces. Serve it on a large cutting board with sea salt sprinkled on top. Pair it with garlic butter and sides of tomahawk steaks like grilled asparagus or creamy mashed potatoes.

FAQs

What is the best way to reverse sear a steak?

Honestly, any of the three reverse sear methods recommended above work great. If you like char and smoke, reverse searing in the hot coals is pretty amazing. Searing in a hot skillet or on a grill is a great option with a little less smokiness and char.

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How to Reverse Sear Tomahawk Steak

Reverse searing is the perfect way to prepare a tomahawk steak. Start by smoking low and slow, then reverse sear the tomahawk to perfection.

Print Pin Rate

Prep Time: 3

Cook Time: 2 13

Total Time: 5 13

Servings:

Calories: 2830kcal

Ingredients

3 lb ribeye tomahawk steak
kosher salt to dry brine the meat
dry rub season generously
olive oil as needed