Perfect Tomahawk Steak | Reverse Seared
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Perfect Reverse Seared Tomahawk Steak on a Pit Barrel Cooker
If you’re looking to show off your BBQ skills, the tomahawk steak is the perfect cut of meat to do that. Its large, bone-in ribeye cut is packed with flavour, and cooking it on a Pit Barrel Cooker using the reverse sear method will give you a beautiful juicy steak with crispy exterior.
Before we get into it, here’s everything you need to know about tomahawk steaks and why the reverse sear method works so well on them. (Also, I found my tomahawk steak at my local IGA, which often has organic high-quality cuts of meat.)
What is a Tomahawk Steak?
A tomahawk steak is a thick, bone in ribeye cut from the cow’s rib area. This bone which can be quite long gives the steak its signature look, resembling a tomahawk axe and making it one of the most visually impressive cuts of meat you can cook. It’s not just about appearance though, the bone also helps insulate the meat while cooking, giving you a juicy, flavour packed steak. These cuts are typically 1-1.5 kg (2-3 lbs) in size, making them ideal for sharing.
Now, where can you get a tomahawk like this? I picked mine up from my local IGA, which had a beautifully organic marbled one waiting for me in the butcher section. But you can also find these steaks at most good local butchers.
Why Reverse Sear? The Secret to the Perfect Steak
If you’ve never heard of the reverse sear method, prepare to have your mind blown. Unlike the traditional method of searing first and then slow cooking, reverse searing involves cooking the steak slowly at a low temperature first, then finishing with a high heat sear. Here’s why it’s a game changer:
- Even Cooking: By bringing the steak up to temperature slowly, the inside remains a beautiful, even pink, from edge to edge.
- Tender Texture: Slow cooking activates natural enzymes in the meat, breaking down tough fibres and making the steak incredibly tender, especially with thick cuts like the tomahawk
- Crispy Crust: Once your steak has reached the perfect internal temperature, add more charcoal and crank the heat to create a delicious, caramelised crust without overcooking the inside
In short, you get the best of both worlds. A juicy, tender interior with a perfect, flame kissed crust.
Internal Cooking Temperatures for Different Preferences
| Doneness | Internal Temp (Before Searing) | Final Temp (After Searing) |
| Rare | 45°C – 47°C (113°F – 117°F) | 50°C – 52°C (122°F – 126°F) |
| Medium Rare | 50°C – 52°C (122°F – 126°F) | 55°C – 57°C (131°F – 135°F) |
| Medium | 55°C – 57°C (131°F – 135°F) | 60°C – 63°C (140°F – 145°F) |
| Medium Well | 60°C – 63°C (140°F – 145°F) | 65°C – 68°C (149°F – 154°F) |
| Well Done | 60°C – 63°C (140°F – 145°F) | 70°C+ (158°F and above) |
Step by Step Instructions for the Perfect Reverse Seared Tomahawk Steak
Ingredients:
- 1 tomahawk steak (1-1.5 kg / 2-3 lbs) - Double the ingredients for each extra Tomahawk you plan to cook
- 30 g (2 tbsp) coarse salt
- 30 g (2 tbsp) freshly ground black pepper
- 15 g (1 tbsp) garlic powder
- 15-30 mL (1-2 tbsp) olive oil
- Wood chunks (optional: pecan or hickory for a deep smoky flavour)
- Butter (optional, for basting)
Equipment:
- Pit Barrel Cooker or any smoker will do
- Charcoal chimney starter
- Lump charcoal
- Meat thermometer (instant-read or multi-probe)
- Heat-resistant gloves
- Tongs for flipping the steak
Instructions
1. Light the Pit Barrel Cooker
- Fill your charcoal chimney full of lump charcoal (I used locally sourced Queensland Gidgee Charcoal). Light the chimney and let the coals heat up until the top layer starts to turn white hot and ashy (around 20 minutes).
- Once ready, pour the hot coals into the Pit Barrel Cooker. For added flavour, throw in a couple of wood chunks, like pecan or hickory, on top of the hot coals. Close the cooker and allow it to preheat to 110-120°C (225-250°F).
2. Prepare the Tomahawk Steak
- While your pit barrel cooker (or smoker) is coming to temperature, take the tomahawk steak out of the fridge and let it sit at room temperature for about 30 minutes. This helps the steak to cook more evenly.
- Pat the steak down with paper towels until completely dry, then rub it all over with olive oil. Generously season it on all sides with salt, pepper, and garlic powder, pressing the seasoning into the meat for maximum flavour.
3. Slow Cook with the Reverse Sear Method
- Place the tomahawk steak inside the Pit Barrel Cooker on top of the grilling rack. Close the lid and let the steak cook slowly at a low temperature, aiming for an internal temperature of 50-52°C (122-126°F) for medium rare. (Refer to the chart above for how you like your steak cooked)
- This part takes about 45-60 minutes, depending on the thickness of your steak, so keep an eye on the internal temperature using a reliable meat thermometer
4. Searing Over Charcoal Flames
- Once the steak reaches your desired internal temperature, remove it from the pit barrel cooker and let it rest for a few minutes while you prepare for the searing stage.
- Add more charcoal and open the cooker vents to get the coals blazing hot. Using tongs, place the tomahawk steak directly over the hottest part of the coals.
- Sear each side for 1-2 minutes, flipping frequently to avoid burning. You want a deep, caramelised crust on all sides, so don’t forget to sear the edges as well
5. Rest and Serve
- After searing, wrap the steak in aluminium foil and let it rest for 10-15 minutes. This step is essential to allow the juices to redistribute throughout the meat, making it tender and juicy.
- Slice the steak against the grain and serve immediately. To take it that extra mile, top the sliced steak with a small cube of butter just before serving.
Final Tips:
- Where to Buy a Tomahawk Steak: I got mine from my local IGA, but you can also find these beauties at most quality butchers.
- Wood Chunks for Added Flavour: Using pecan or hickory chunks will give your steak a deep, smoky flavour without overpowering the natural taste of the beef. If you prefer a milder smoke, apple or cherry wood are great options.
- Precision Matters: Use a meat thermometer to ensure you hit the right internal temperature. The reverse sear method is all about precision. This way, you’ll nail the perfect steak every time.
This tomahawk steak cooked on the Pit Barrel Cooker is sure to become a favourite. The combination of slow smoking and searing over hot coals gives it the perfect balance of tenderness and crunch. Whether you’re cooking for a crowd or treating yourself, this method will deliver every time!
I did this entire cook on the Pit Barrel Cooker pictured below which can be found by following the link below
How long does it take to reverse sear a tomahawk steak?
The time it takes depends on the thickness of the steak and the heat of your grill or smoker. Generally, cooking at a low temperature (around 110-120°C or 225-250°F) will take about 45-60 minutes for a medium-rare doneness. Once the internal temperature is reached, the searing process only takes 1-2 minutes per side
What steak internal temperature should I aim for when reverse searing?
Here are the ideal internal temperatures for different levels of doneness before resting: Rare: 50°C – 52°C (122°F – 126°F) Medium Rare: 55°C – 57°C (131°F – 135°F) Medium: 60°C – 63°C (140°F – 145°F) Medium Well: 65°C – 68°C (149°F – 154°F) Well Done: 70°C and above (158°F+
Should I use a cast iron skillet or sear directly over the coals?
For a more intense, flame-licked crust, searing directly over the coals is recommended. However, using a cast iron skillet also works well, especially if you want to baste with butter and herbs. Direct searing over hot coals is faster and provides a more traditional BBQ flavour
Why is resting the steak after searing so important?
Resting your steak after searing allows the juices to redistribute throughout the meat. If you slice into the steak immediately, the juices will run out, making the meat less juicy and flavourful. Resting for 10-15 minutes ensures that the steak stays moist and tender after slicing.
Can I reverse sear a tomahawk steak in the oven?
Yes, you sure can use the reverse sear method in the oven. Cook the steak at a low temperature (110-120°C or 225-250°F) until the internal temperature reaches the desired level. Afterward, sear it in a hot cast iron skillet or on a grill for 1-2 minutes per side
Do I need a meat thermometer to reverse sear a steak?
Absolutely. A meat thermometer is crucial to monitor the internal temperature accurately, especially with thick cuts like a tomahawk steak. Using a thermometer ensures you hit the perfect internal temperature without overcooking the steak
Can I use lighter fluid to start my charcoal?
It’s best to avoid lighter fluid as it can leave a chemical taste on your food. Instead, use a charcoal chimney starter or a natural fire starter to get the coals hot without introducing any unwanted chemical flavours to your steak
What is the best way to season a tomahawk steak?
Simple seasoning works best for a tomahawk steak since the quality of the meat is the star. A mixture of coarse salt, freshly ground black pepper, and garlic powder creates a flavourful outer crust. You can also rub olive oil over the steak to help the seasoning stick better and promote browning during the sear
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