Reverse Sear Chuck Tomahawk

[bowfishin fool]

Being that we LOVE our ribeyes, we typically leave them boneless instead of doing tomahawks. Tomahawks require an occasion due to size…

When our butcher started offering a Chuck ToMohawk, we were all about it!

We decided to reverse sear due to size on this cut. It will feed 4-6 folks and weighs 5+ pounds

We brought our oven to 250* and seasoned our steak.

Into the oven for 1 hour, or until internal temp of about 105*


Transferred to a rip roaring grill at 500*

About 3 minutes on each side brought the steak up to 125 on the bone end and 140 on the tip. This does well for our family as I like things rare and but some of our deplorables like things medium or medium well.









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[diamond10x]

A hunting sight showing off grilling beef steaks

A cool cut I’ve never seen, I bet it’s pretty good!

[Mitchell8]

I just looked at tomahawk steaks at heb today and wondered how the heck I would even cook that thing. Pretty cool for a special occasion

[ThisLadyHunts]

That looks absolutely mouth watering! Thanks for sharing your process. I’m tempted to give it a try.

[RWB]

I do same but smoke at 225 on pellet grill then hot coals

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[Jcjohnson]

My dad brought some of these over a few weeks ago. I didn’t have high hopes. But after cooking them similar to this they were great! We ended up getting more

[bowfishin fool]

A hunting sight showing off grilling beef steaks

A cool cut I’ve never seen, I bet it’s pretty good!

I’m not gonna name names, but when folks can’t connect and the freezer is empty… a mans gotta eat


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[Gumbo Man]

Looks good enough to eat. Great job sir.

[Jkbow]

Nailed It! You can't go wrong with a Tomahawk following this recipe.

[JuDGe]

That looks delicious!

[mjl]

Wow!

[dfkoon]

Looks real good. Smoking 1st instead of oven might kick it up a notch.

[Farmdog]

Going to see if I can find one to try. Looks awesome. Thanks for sharing

[Ætheling]

Adding to my list. I have done Tomahawks in a French/Texas style before and they come out good. I sear the hell out of it over coals giving it a good char. Wood chunks then added to coals. Then black and blue it goes into a cast iron skillet offset. Skillet is full of butter, garlic, and thyme. I open up the grill and baste with a spoon ever so often. The steak will give up lots of fat to help with that. Might do this Chuck Tomahawk for the holidays. Thanks for posting.

[Tyrex750]

Looks good