The Perfect Reverse Smoked and Seared Tomahawk Steak

By Chef Billy Parisi · 60 min

Ingredients

Instructions

1. Set the steak on a rack over a parchment-lined sheet tray and season all sides generously with salt (about 2 teaspoons to 1 tablespoon).
2. Refrigerate uncovered for 4 to 48 hours.
3. Take the steak out and leave it at room temperature for 30 minutes.
4. Preheat the smoker or oven to 225°F.
5. Season both sides of the steak with pepper.
6. Insert a thermometer into the centre of the steak. Smoke or roast it on the rack until the centre reaches 100°F, about 60 to 75 minutes.
7. Remove the steak and rest it for 10 to 15 minutes.
8. Meanwhile, heat the grill to high (550°F+).
9. Sear the steak 2 to 3 minutes per side, until well charred and at your desired internal temperature (about 125°F for medium-rare).
10. Take the steak off the grill, top with compound butter and rest for 5 to 7 minutes.
11. Slice and serve with extra butter and optional chives.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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