Perfectly Reverse-Seared Tomahawk Ribeye on the Coyote Gen 2 Pellet Grill

There’s nothing quite like a juicy, reverse-seared tomahawk ribeye—especially when it’s cooked to a perfect medium-rare with a smoky crust. With the Coyote Gen 2 Pellet Grill, achieving restaurant-quality results at home is easier than ever. Follow this simple method for a steak that’s tender, flavorful, and seared to perfection.

Reverse-Seared Tomahawk Ribeye

Equipment

Pellet Grill

Ingredients

1 tomahawk ribeye steak (1.5–2 inches thick)
Worcestershire sauce (for seasoning)
Your favorite barbecue rub
Chimichurri: Fresh herbs, garlic, olive oil, red wine vinegar, salt, and pepper

Instructions

Prep the Grill: Unbox your brand-new Coyote Gen 2 Pellet Grill, assemble it, and load it with pellets.
Fire It Up: Set the grill to 200°F and let the smoke roll. This low temp ensures deep, even smoke penetration.
Season & Smoke: Coat the tomahawk steak with Worcestershire sauce and your favorite BBQ rub. Place it on the grill and smoke for 1 hour until the internal temp reaches 110°F (for medium-rare).
Remove the Grill Grates & Heat Deflector: Take out the middle section and replace it with a grill plate for direct heat.
Crank Up the Heat: Set the Coyote Pellet Grill to 600°F. This high-heat sear is where the magic happens.
Sear to Perfection: Place the steak back on and let it develop a beautiful crust (about 1–2 minutes per side).
Let the steak rest for 10 minutes to lock in juices.
Slice against the grain, top with fresh chimichurri, and enjoy!

Why the Coyote Gen 2 Pellet Grill Wins

This grill’s versatility shines: low-and-slow smoking followed by a 600°F sear means no need for multiple cookers. The result? A tender, smoky, perfectly crusted tomahawk ribeye every time.

Pro Tip: Try this method with other thick cuts like prime rib or pork chops!

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