Treat yourself to a special meal with this recipe for reverse searing a 110-day dry aged prime tomahawk ribeye steak.
WHAT YOU'LL LOVE
- Smoking low first, then searing hot on a griddle: Bringing the tomahawk up to 105-110°F on the smoker before switching to a 500°F griddle sear lets the interior pick up gentle smoke flavor first, saving the crust-building step for the very end.
- Removing the diffuser and shelf for the sear stage: Pulling the diffuser and second shelf and installing the reversible griddle flat-side up turns the same grill into a high-heat sear station, without needing a separate stovetop or setup.
- Resting the steak with miso butter melting on top: Setting a scoop of miso butter directly on the hot steak as it rests lets it melt into a glossy sauce that seasons every slice, instead of serving the butter cold on the side.
- Pairing the rich steak with a sharp, tangy sprouts salad: Dressing crisp bean sprouts in chile crunch, tamari, gochujang, and lime gives the plate a bright, acidic contrast to the fatty, dry-aged beef and miso butter.
Reverse Seared Dry Aged Tomahawk Steaks
Tom Jackson
Rated 5.0 stars by 2 users
Category
Main Course
Cuisine
American
Servings
2
Prep Time
15 minutes
Cook Time
20 minutes
Calories
2407
Chef Tom is joined by WWE Superstar Tom Pestock, aka Baron Corbin, as they reverse sear 110-day dry aged prime tomahawk ribeye steaks on the Yoder Smokers YS640s Pellet Grill.
Ingredients
- Creekstone Farms Dry Aged Tomahawk Ribeye Steaks
-
Jacobsen Salt Co. Black Garlic Infused Sea Salt
- 2 parts unsalted butter
- 1 part white miso
- 1 1/2 cups bean sprouts
- 1/4 cup green onions, greens only, sliced
-
2 tbsp Colonial Chile Crunch
- 1 tbsp tamari soy sauce
- 1 tbsp gochujang fermented chile paste
- Squeeze of lime juice
-
Cattleman’s Grill Everything Bagel Seasoning, to taste
Miso Butter:
Chile Crunch Sprouts Salad:
Directions
- To make the sprouts salad, combine the Chile Crunch, tamari soy sauce, gochujang and lime juice in a medium sized bowl and whisk. Add the bean sprouts and green onions and toss to coat. Top with Cattleman’s Grill Everything Bagel Seasoning.
- To make the miso butter, combine the ingredients and mix well. Serve at room temperature, but store in the refrigerator after use.
- Preheat the Yoder Smokers YS640s Pellet Grill to 250ºF. Remove the diffuser and install a Yoder Smokers Reversible Cast Iron Griddle over the fire box, flat side up. Push the damper all the way in.
- Season the steaks generously with Jacobsen Salt Co. Black Garlic Infused Sea Salt.
- Place the steaks on the second shelf of the grill and smoke until the internal temperature reaches 105ºF-110ºF. Remove from the grill. Cover loosely with foil.
- Remove the second shelf. Increase the grill temperature to 500ºF.
When the grill comes up to temperature (about 10 minutes), transfer the steaks to the hot griddle. Sear on both sides, and cook until the internal temperature comes up to about 130ºF.
- Remove from the grill and rest with a scoop of miso butter on top. Slice and serve with the Chile Crunch Sprouts Salad.
Recipe Note
Recipe FAQ
Why smoke the steak low first, then finish it on a hot griddle?
Bringing the tomahawk up to 105-110°F on the smoker first lets the interior pick up gentle smoke flavor. Searing afterward on a 500°F griddle builds the crust last, giving you both smoke and char instead of one at the expense of the other.
Why remove the diffuser and second shelf partway through the cook?
Pulling the diffuser and shelf and installing the reversible griddle flat-side up turns the same grill into a high-heat sear station for the second stage, without needing to move the steak to a separate stovetop or setup.
Why rest the steak with miso butter melting on top instead of serving it on the side?
Setting a scoop of miso butter directly on the hot steak as it rests lets it melt into a glossy sauce that seasons every slice, rather than serving cold butter separately where it wouldn't melt in the same way.
Why serve a tangy sprouts salad alongside such a rich steak?
Dressing crisp bean sprouts in chile crunch, tamari, gochujang, and lime gives the plate a bright, acidic contrast to the fatty, dry-aged beef and miso butter, balancing out the richness rather than piling on more heaviness.
What internal temperature should the tomahawk actually reach?
This recipe pulls it at about 130°F after the sear, a rare-to-medium-rare finish. As a whole-muscle cut of beef, this is safe and standard practice — there's no minimum cook temperature requirement the way there is for ground meat.
How indoor-friendly is this recipe?
2 out of 5 — a low oven can approximate the initial smoke stage (minus the smoke flavor), and a very hot cast iron skillet can handle the sear; but achieving that same slow warm-up followed by a screaming-hot flat-top sear is much harder to replicate indoors.
Recipe Highlights
Smoke-then-sear method: Builds interior smoke flavor before the final crust.
Convertible grill setup: One grill handles both the low smoke and high-heat sear.
Melting miso butter finish: Turns into a glossy sauce as the steak rests.
Bright sprouts salad: Cuts through the richness of the dry-aged beef.
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Nutrition
Nutrition
- Nutrition Serving Size
- 9.47 oz
- per serving
- Calories
- 2407
- Carbs
- 30 grams
- Protein
- 196 grams
- Fat
- 168 grams
- Sodium
- 1694 milligrams
