Juicy tomahawk steak off the bone with smashed potatoes and herb sauce on a wood cutting board

Reverse Seared Tomahawk Steak | Jet Tila's Cooking with Coyote

Servings: 4


  • 1 Tomahawk Steak 2 inch thick
  • Ghee or Clarified butter
  • Kosher Salt
  • Cracked Black Pepper


  • On a sheet pan, brush the steak with ghee and season very generously with kosher salt and black pepper.
  • Pre-heat one side of the grill to medium high until you get an internal temperature between 250-275.
  • Insert a leave-in probe into your tomahawk and place on the NON-HEAT side, close the grill and cook until the internal temperature reads 130 degree for medium rare. Every 10 degrees is a doneness level i.e. 120 rare, 140 medium and so on.
  • Place a grill pan in your pizza oven and preheat to medium high until the temperature is about 700-800.
  • Once the steak reaches your desired internal temperature doneness, pull it out of the grill and brush with ghee again, and season with salt and pepper again. Carefully place in the pizza oven on the grill pan and sear on both sides until you have a great char. Remove from the oven and top with charred onion vinaigrette.


Discover the ultimate steak experience with our Reverse Seared Tomahawk recipe. Start by brushing your Tomahawk steak with ghee and seasoning it generously with kosher salt and cracked black pepper. Slow-cook on the grill's non-heat side until perfectly done, then sear to perfection in a hot pizza oven. Elevate your steak with a mouthwatering charred green onion dressing for a burst of flavor. Perfect for special occasions or a luxurious weekend treat!
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