“Unlock the Ultimate Grilling Experience: Indulge in Perfectly Charred Tomahawk Steak on a Pellet Grill!”

Reverse Seared Traeger Tomahawk Ribeye

Reverse Seared Traeger Tomahawk Ribeye
The reverse seared Traeger tomahawk ribeye steak is a show-stopping dish that combines slow smoking and high-heat searing to create a perfectly cooked and flavorful steak. The tomahawk steak is a bone-in ribeye with at least 5 inches of bone protruding from the meat, making it visually striking and impressive for special occasions.

To prepare this dish, start by seasoning the tomahawk steak with a mixture of coarse ground Kosher salt and fresh ground black pepper. You can also brush the steak with olive oil to help the seasoning stick and act as a marinade. Place the seasoned steak on your Traeger pellet grill set to 225°F and let it smoke for 1.5-2 hours, or until the internal temperature reaches 110°F-115°F.

While the steak is smoking, preheat a charcoal or gas grill to its maximum temperature. Once the smoking process is complete, transfer the tomahawk steak to the hot grill and sear it for 1 minute on each side, rotating it 90° halfway through for crosshatch grill marks. Remove the steak from the grill and let it rest for 10 minutes before slicing.

Serve this impressive tomahawk ribeye alongside green beans with bacon and baby potatoes with parsley for a classic steakhouse meal. For an extra flavor boost, top your tomahawk steak with a slice of blue cheese compound butter.

If you don’t have a Traeger or any kind of grill, you can still make delicious reverse-seared tomahawk steaks in your oven. Cook the seasoned steak in a basting pan or baking pan at 225°F until it reaches about 20°F below your desired internal temperature. Then transfer it to a hot cast-iron skillet to sear for just a couple of minutes on each side.

Whether you’re using a Traeger or an oven, be sure to monitor the internal temperature of the steak to avoid overcooking. The reverse sear method allows you to develop a flavorful crust on the outside of the steak while keeping the center tender and juicy.

Overall, this reverse seared Traeger tomahawk ribeye is a mouthwatering dish that combines smoky flavors with a perfectly seared crust for an unforgettable steak experience.

What is a Tomahawk Steak?

A tomahawk steak is a bone-in ribeye steak with at least 5 inches of bone protruding from the meat. It is known for its impressive visual appearance and is often considered a statement piece for special occasions. The ribeye steak itself is delicious due to its high fat content, which adds flavor and tenderness to the meat. Think of it as your own personal slice of prime rib with a handle to hold onto.

To cook a tomahawk steak, you can use a Traeger pellet grill or other grilling methods such as charcoal or gas grills. In this recipe, the steak is slow-smoked on the Traeger to infuse it with smoky flavor, and then seared over high heat to create a beautiful crust. A reverse sear technique is recommended for thicker cuts of meat like tomahawk steaks, as it allows you to develop a crust without overcooking the center.

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If you don’t have a Traeger or grill, you can also cook the tomahawk steak in an oven. Season the steak and cook it at 225°F until it reaches about 20°F below your desired internal temperature. Then sear it in a hot cast-iron skillet for a couple of minutes on each side.

The recipe suggests serving the tomahawk steak with green beans and baby potatoes for a classic steakhouse meal. Don’t forget to check the printable recipe card below for step-by-step instructions and specific ingredient amounts.

Why this Recipe Works

This reverse seared Traeger tomahawk ribeye steak recipe works because it combines the slow-smoking method of a Traeger pellet grill with a high-heat sear to create a steak that is flavorful and perfectly cooked. The slow smoking process allows the tomahawk ribeye to absorb the smoky flavor, while the searing at the end creates a beautiful crust.

The use of a tomahawk steak adds visual impact and makes a statement for special occasions. The bone-in ribeye steak with its high fat content throughout the meat ensures a delicious and juicy steak. It’s like having your own personal slice of prime rib with a handle to hold onto!

The recipe provides detailed instructions on how to cook the tomahawk steak to perfection, including tips on using Traeger GrillGrates for an excellent sear. It also mentions that if you don’t have a Traeger or grill, you can still make delicious reverse-seared tomahawk steaks in your oven using specific temperature settings.

The recipe also includes additional suggestions for serving the tomahawk steak, such as pairing it with green beans with bacon and baby potatoes with parsley. The post concludes by encouraging readers to try out the recipe and share their results on social media.

Overall, this recipe works because it combines the flavors of slow-smoking and high-heat searing to create a jaw-dropping tomahawk ribeye steak that is tender, juicy, and packed with beefy flavors.

The Ingredients

The ingredients for this reverse seared Traeger tomahawk ribeye steak recipe include:
– Tomahawk ribeye steak
– Coarse ground Kosher salt
– Fresh ground black pepper
– Olive oil

You will also need a Traeger pellet grill or another type of grill, such as a charcoal or gas grill, to cook the steak.

To season the steak, you will use a 50/50 mixture of salt and pepper. You can brush the steak with olive oil before seasoning to help the seasoning stick and act as a marinade.

For cooking instructions, you will need to preheat your Traeger pellet grill to 225°F and smoke the steak for 1.5-2 hours, or until it reaches an internal temperature of 110°F-115°F. Then, sear the steak on a hot charcoal or gas grill for about 1 minute on each side. After cooking, let the steak rest for 10 minutes before slicing and serving.

If you don’t have a Traeger or grill, you can still make this recipe using an oven. Cook the seasoned tomahawk steak in a basting pan or baking pan in your oven set to 225°F. Then sear it in a hot cast-iron skillet.

Please note that these are just brief instructions. For more detailed instructions and specific ingredient amounts, please refer to the printable recipe card below.

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How to Cook a Tomahawk Steak

To cook a tomahawk steak, start by preheating your Traeger pellet grill to 225°F. Season the steak with a mixture of salt and pepper, and brush it with olive oil if desired. Place the steak on the grill and smoke it for 1.5-2 hours, or until the internal temperature reaches 110°F-115°F.

While the steak is smoking, fire up a charcoal or gas grill to maximum temperature. Once the steak is done smoking, transfer it to the hot grill and sear it for 1 minute on each side. Rotate the steak 90° after each minute to get crosshatch grill marks.

After searing, remove the tomahawk steak from the grill and let it rest for 10 minutes. The internal temperature should reach around 130°F during this time. Finally, slice and serve your perfectly cooked tomahawk ribeye steak.

If you don’t have a Traeger or pellet grill, you can still cook a tomahawk steak in your oven. Preheat your oven to 225°F and place the seasoned steak in a basting pan or baking pan. Cook it in the oven until it reaches an internal temperature of about 20°F below your target temperature. Then transfer the steak to a hot cast-iron skillet and sear it for a couple of minutes on each side while monitoring the internal temperature.

Remember to experiment with cooking times and temperatures based on your personal preference for doneness. Enjoy your delicious tomahawk ribeye steak!

Steak Doneness Chart

Steak Doneness Chart

Cooking steak to the perfect doneness can be tricky, but with a meat thermometer and this handy chart, you’ll never overcook or undercook your tomahawk ribeye again!

Rare: 120°F-125°F (49°C-51°C) – The center will be bright red and cool to the touch. The steak will be very soft and juicy.

Medium Rare: 130°F-135°F (54°C-57°C) – The center will be pink and warm. This is the ideal temperature for a tomahawk ribeye, as it allows the fat to melt and infuse the meat with flavor.

Medium: 140°F-145°F (60°C-63°C) – The center will be light pink and slightly firm. This is still a good option if you prefer less pinkness in your steak.

Medium Well: 150°F-155°F (66°C-68°C) – The center will have a hint of pink, but mostly gray. The steak will start to lose some juiciness at this temperature.

Well Done: 160°F+ (71°C+) – The center will be completely gray and firm. This is not recommended for a tomahawk ribeye, as it may result in a dry and tough steak.

Remember, these temperatures are just guidelines, and personal preference plays a big role in how you like your steak cooked. Use a meat thermometer to achieve your desired level of doneness.

Frequently Asked Questions

1. What is a tomahawk steak?

A tomahawk steak is a bone-in ribeye steak with at least 5 inches of bone protruding from the meat. It is known for its impressive visual presentation and high amount of fat content, which contributes to its delicious flavor.

2. How do you cook a tomahawk steak?

In this recipe, we use a reverse sear method on a Traeger pellet grill. The steak is slow-smoked at 225°F until it reaches an internal temperature of 110°F-115°F, and then seared over high heat for a few minutes on each side to develop a crust.

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3. Can I cook a tomahawk steak without a Traeger or grill?

Yes, you can still make delicious tomahawk steaks in your kitchen using an oven. Simply cook the seasoned steak in a basting pan or baking pan at 225°F until it is about 20°F away from your target temperature. Then sear it in a hot cast-iron skillet for a couple of minutes on each side.

4. How should I season my tomahawk steak?

We recommend using coarse ground Kosher salt and fresh ground black pepper to season your tomahawk steak. You can also brush it with olive oil before seasoning to help the salt and pepper adhere to the meat.

5. What should I serve with my tomahawk steak?

Some popular side dishes to serve with tomahawk steak include green beans with bacon and baby potatoes with parsley. The combination of steak and potatoes is always a classic choice!

Tools and Equipment

To make this reverse seared Traeger tomahawk ribeye, you will need the following tools and equipment:

  • Traeger pellet grill or charcoal/gas grill
  • GrillGrates (if using a Traeger)
  • Basting pan or baking pan (if cooking in the oven)
  • Cast-iron skillet (for searing in the oven)
  • Tongs or spatula for flipping the steak
  • Meat thermometer to check internal temperature
  • Foil or butcher paper to cover the steak while resting

Where to Get the Ingredients

Reverse seared Traeger tomahawk ribeye steak is a show-stopping dish that combines slow smoking and high-heat searing to create a flavorful and juicy steak. The tomahawk steak is a bone-in ribeye with at least 5 inches of bone protruding from the meat, making it visually stunning and perfect for special occasions.

To make this dish, start by seasoning the tomahawk steak with a mixture of salt and pepper, and brushing it with olive oil. Smoke the steak on a Traeger pellet grill set at 225°F until the internal temperature reaches 110°F-115°F. While the steak is smoking, preheat a charcoal or gas grill to maximum temperature.

Once the steak is done smoking, transfer it to the hot grill and sear for about 1 minute on each side. Rotate the steak 90° after each minute to achieve beautiful grill marks. Remove the steak from the grill, cover it with foil or butcher paper, and let it rest for 10 minutes.

The result is a perfectly cooked tomahawk ribeye steak with a flavorful smoky interior and a deliciously charred crust. Serve it alongside green beans with bacon and baby potatoes with parsley for a classic steakhouse meal.

If you don’t have access to a Traeger or any type of grill, you can still make this dish in your oven. Cook the seasoned tomahawk steak in a basting pan or baking pan at 225°F until it reaches about 20°F below your target temperature. Then transfer it to a hot cast-iron skillet to sear for a couple of minutes on each side.

Overall, this recipe showcases the versatility of tomahawk steaks, which can be cooked hot and fast or low and slow depending on your preference. Whether you use a Traeger pellet grill or an oven, you can achieve incredible flavor and texture with this reverse seared technique.

In conclusion, cooking a tomahawk steak on a pellet grill offers a unique and flavorful experience. The combination of the smoky aroma and tender meat creates a mouthwatering dish that is sure to impress. With the convenience and versatility of a pellet grill, anyone can achieve restaurant-quality results at home. So fire up your grill and savor the deliciousness of a perfectly grilled tomahawk steak!

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