Tomahawk Reverse Sear Steak
The large cut of a tomahawk steak cooks best with a reverse sear method, thus starting with a slow heat and then finishing with a hot and fast grill.
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Cooking tools:
- Smoker
- Grill
- Instant-read thermometer
- Pastry brush
- Mixing bowl
- Saucepan
- Tongs
- Chef's knife
- Cutting board
- Plate
Ingredients
- 2 tablespoons Warpig Smokehouse All Purpose Rub (or rub of choice, to taste)
- 2 tablespoons Warpig Smokehouse Beef Rub (or rub of choice, to taste)
- 2 pounds Tomahawk steak
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- course ground black pepper (to taste)
- spray oil (for cooking)
- 1/2 cup salted butter (melted)
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