Reverse Sear Smoked Tomahawk Steak

The primitive dish Full Recipe

This Tomahawk Steak is slow smoked to perfection and then reverse seared over a hot griddle and served with a delicious garlic and herb butter compound.

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There is nothing mysterious about making bread! Practice makes perfect so bake, bake, bake!

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Mix all ingredients for the dry rub in a small bowl.

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Allow steak to come to room temperature for 1-2 hours.

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Place the steak on the grill grates of the preheated smoker and allow to smoke until an internal temperature of 115F is reached.

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Immediately remove the steak from the smoker and place it on a searing hot griddle for 2-3 minutes per side.

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Let the steak rest for 5 minutes, top with compound butter, and ENJOY!

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