Reverse Seared Dry Aged Tomahawk Steaks

How to make Reverse Seared Dry Aged Tomahawk Steaks

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.

Dry Aged Tomahawk Steaks with Miso Butter and Chile Crunch Bean Sprouts Salad


  • Creekstone Farms Dry Aged Tomahawk Ribeye Steaks
  • Jacobsen Salt Co. Black Garlic Infused Sea Salt


Miso Butter:

  • 2 parts unsalted butter
  • 1 part white miso


Chile Crunch Sprouts Salad:

  • 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



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.

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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.

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