We partnered with our friends at Snake River Farms to create this fool-proof guide to making the perfect reverse-seared Tomahawk steak on the Solo Stove Grill. Dave Yasuda joined us via Instagram Live to demo this method as well as answer audience questions. You can view that below:
- 1 Tomahawk Steak from Snake River Farms
- Kosher Salt or Snake River Farms Signature Steak Seasoning
Preparing the Steak:
- Snake River farms ships steaks frozen. Take the tomahawk out of the freezer two days before you plan to grill it and let it thaw completely.
- Take your steak out of the packaging and place it on a tray. Generously season with kosher salt and let it sit at room temperature for an hour before grill time.
Grilling the Steak:
- Set your Solo Stove Grill with a hot side and a cool side. To do this, position the coals all on one side of the Grill. This is your hot side. The other side without coals is your cool side.
- Put your steak on the cool side and put the lid on top. The idea here is to slowly roast the steak and bring up to our target temp of 132 degrees.
- Use an accurate thermometer to check the temp frequently. American Wagyu beef is highly marbled we want to melt the fat, but not over cook the steak.
- During the “reverse” part of the cook, continue flipping the steak over so the grill side of the steak doesn’t overcook. Use the Grill’s lid in between flips.
- When the steak comes up to temp, pull it from the grill. Pull the lid and open the vent all the way to get the grill as hot as possible.
Searing the Steak:
- Sear the steak on each side for only about 60 to 90 seconds. The goal is to get a beautiful, brown sear on both sides of the steak.
- Pull from the grill and let it rest for 5 to 10 minutes.
- Slice, sprinkle with a flakey seasoning salt and serve!
For even more Tomahawk grill tips from the grilling masters at Snake River Farms check out their blog. Enjoy!