Recipes & Tips

Reverse Seared Grass-fed Tomahawk Steak Recipe

  • Servings: 2
  • Prep Time: 15 minutes
  • Cook Time: 1 hour

Tomahawk steak is one of the most visually impressive and delicious pieces of beef that you’re likely to eat – perfect for an elevated meal! Matt Melville – one of New Zealand’s most respected BBQ masters and creator of Rum & Que BBQ rubs and sauces – uses a reverse sear method to produce a perfectly pink and tender grass-fed steak. Follow the method below to do the same.

Ingredients:

  • 1 New Zealand grass-fed beef tomahawk steak (Tip: look for the Taste Pure Nature Logo)
  • Rum & Que ‘Bull Dust’ seasoning (or a similar all-purpose beef rub or seasoning)
  • 1 tablespoon butter

Directions:

  • 1. Remove steak from the refrigerator approximately 1 hour before cooking to allow it to come to room temperature.
  • 2. Generously season your steaks on all sides with Rum & Que ‘Bull Dust’. Tip: if you don’t have an all-purpose beef seasoning, use kosher salt and black pepper.

BBQ Method:

  • 3. Set the BBQ for indirect heat, and preheat to 250°F. Tip: for indirect grilling, food is placed on the cooler part of the grill away from the direct heat source.
  • 4. Place the steak on the BBQ and cook until just below desired doneness (115°F for rare, 130°F for medium rare, 140°F for medium, 150°F for well done), approximately 1 hour for medium rare. We recommend using an internal thermometer to check the temperature.
  • 5. Remove the steak from the BBQ and wrap in foil. Leave to rest for 10 minutes.
  • 6. In the meantime, preheat a frying pan until nice and hot. When the steak is close to being rested, drop the butter into the hot pan. Place the steak in the hot pan and sear each side, turning every 1 to 2 minutes to caramelize the outside and form a crust. Once caramelized, remove the steak from the pan.

Oven Method:

  • 7. Preheat the oven to 250°F.
  • 8. Using an oven-safe cast iron pan, place the steak in the oven and cook until just below desired doneness (115°F for rare, 130°F for medium rare, 140°F for medium, 150°F for well done), approximately 1 hour for medium rare. We recommend using an internal thermometer to check the temperature.
  • 9. Remove the steak from the oven and wrap in foil. Leave to rest for 10 minutes.
  • 10. In the meantime, preheat a frying pan until nice and hot. When the steak is close to being rested, drop the butter into the hot pan. Place the steak in the hot pan and sear each side, turning every 1 to 2 minutes to caramelize the outside and form a crust. Once caramelized, remove the steak from the pan.

To serve:

  • 11. Since the steak has already rested, you can eat it immediately. Serve with your favorite vegetables or salad.
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