Reverse Sear Tomahawk Steak Recipe Finished with Clarified Butter

What is reverse searing, and why does it work so well for a thick cut of beef? The Reverse Sear Tomahawk Steak Recipe Finished with Clarified Butter from Scott Thomas of The Grillin’ Fools puts the technique to work on a steak made for the occasion. Instead of starting over intense heat, this method slowly brings the meat toward the desired internal temperature before finishing it over a blazing fire. The result pairs an evenly cooked center with the deeply browned crust everyone wants from a great tomahawk.

Scott prepares this cook on the Ovation Hybrid Grill, using its multi-fuel versatility throughout. Charcoal supplies the heat, gas makes lighting the coals simple, and wood adds smoke while the steaks cook indirectly between 225°F and 275°F. Once their internal temperature reaches about 100°F to 110°F, they move over a fire above 500°F for the final sear.

Then comes a finish worthy of the cut. Scott removes the milk solids from melted butter to create clarified butter, which has a higher smoke point than regular butter. A fresh herb mop brings that rich flavor across the sizzling exterior during the cook and again after slicing. This technique adds another layer to an already impressive steak.

We’re thrilled to see the tips, creativity, and grilling know-how Scott brings to American Made Grills. Built in the United States with American stainless steel, our grills pair lasting craftsmanship with the heat control serious outdoor cooking demands. For anyone searching for the best grills made in the USASmoke, American Made Grills brings American craftsmanship to meals worth gathering around.

Makes 2 Tomahawk Steaks

Reverse Sear Tomahawk Steak Recipe Finished with Clarified Butter Ingredients

• 2 Tomahawk steaks (These were about 5 pounds total)
• SPG seasoning or your favorite beef rub
• 2 sticks Salted butter
• 8-10 sprigs Fresh herbs (We used rosemary, thyme, and oregano)

Reverse Sear Tomahawk Steak Recipe Finished with Clarified Butter Directions

1. Coat the steaks top and bottom and around the fat edge with the SPG seasoning
2. Prepare the grill for two-zone grilling (indirect grilling), with hot coals on one side and nothing on the other. Place a chunk of smoke wood over the coals and the meat on the side with no coals. Target internal grill temp is 225°F-275°F. Close the lid to make the grill into a smoker
3. While the steaks smoke, place the butter in a saucepan and place over medium heat. Once the butter melts and starts to bubble, spoon off the white solids into another container, leaving the yellow, liquid, clarified butter. Set aside
4. Bundle together the herb sprigs and tie off at the base to create a fresh herb mop
5. When the steaks reach an internal temperature between 100°F-110°F, remove them from the grill and crank up the hot side of the cooker to north of 500°F. Sear the steaks over the hot coals.
6. Optional Step ~ brush the clarified butter over the steak before searing and every time the steaks are flipped. Be warned: the clarified butter will not burn because the solids are removed, but the butter will ignite. Be ready to move the steaks off the coals if the flames get too big.
7. Sear the steaks on both sides until they have a nice flavor crust and the internal temp comes up 10°F- 20°F. If, after they have that lovely browning on the outside, the steaks still aren't done enough for your liking, slide them over to the side with no direct heat and close the lid to bake until they reach your preferred doneness. Remove from the heat, allow to rest for a few minutes, slice, and drizzle the clarified butter over the top with the herb mop. Serve and enjoy

Recipe by grillinfools.com