Gunpowder - The Tomahawk
Reverse searing a tomahawk steak on a charcoal grill is an impressive and delicious way to cook this large cut, and Ranch & Rifle's Gunpowder seasoning makes it easy to add bold flavor with just one blend. Here’s how to get that perfect crust and juicy interior!
Ingredients:
1 large tomahawk steak (2-3 lbs)
1-2 tbsp olive oil
1-2 tbsp Ranch & Rifle Gunpowder seasoning
Fresh herbs for garnish (optional: rosemary, thyme)
Instructions:
Season the Steak: About 1 hour before grilling, take the tomahawk steak out of the fridge to let it come to room temperature. Pat it dry with paper towels, then rub with olive oil to help the seasoning adhere. Generously sprinkle Ranch & Rifle’s Gunpowder seasoning on both sides of the steak, pressing it into the meat for full coverage. Let the steak rest while you prepare the grill.
Set Up the Charcoal Grill: Set up your grill for two-zone cooking. Light the charcoal and pile it on one side of the grill, leaving the other side empty for indirect cooking. Once the grill reaches around 225-250°F, it’s ready.
Slow-Cook the Steak: Place the steak on the cooler side of the grill, away from the direct heat. Close the lid and cook the steak slowly until it reaches an internal temperature of 115-120°F for medium-rare (or 125°F for medium). This can take 45 minutes to 1.5 hours, depending on the thickness of the steak. Check the temperature periodically with a meat thermometer.
Rest and Prepare for Searing: Once the steak reaches the desired internal temperature, remove it from the grill and cover loosely with foil. Let it rest for 10-15 minutes to retain juices.
Sear Over High Heat: While the steak is resting, add more charcoal if needed and let the grill get very hot (around 500°F). When the grill is ready, place the steak directly over the hot coals for a final sear. Sear for 1-2 minutes on each side, until a dark crust forms and the internal temperature is around 130°F for medium-rare or 135°F for medium. Use tongs to hold the steak up to the coals to sear the edges as well.
Rest Again and Serve: Remove the steak from the grill and let it rest for 5 minutes. Garnish with fresh herbs if desired, then slice and serve.
Enjoy the rich, smokey flavors and perfect crust created by the reverse-sear method and Gunpowder seasoning. This steak will be tender, juicy, and bursting with flavor!
