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When you crave a steakhouse-quality showstopper at home, nothing beats a beautifully reverse-seared tomahawk steak with a spicy garlic baste. The thick ribeye gets delicately smoked for tenderness, then finished with a fiery, garlicky crust until the whole backyard smells incredible.
I first tackled this tomahawk method for a backyard birthday. Every guest kept asking about the spicy aroma and the final result was honestly better than most steakhouse dinners I have tried.
Ingredients
- Tomahawk ribeye steaks thick cut: look for rich marbling and bright red color
- Salt pepper and garlic seasoning for deep flavor: use freshly ground spices if possible
- Olive oil for a high-heat sear: helps seasoning stick
- Ghee clarified butter: brings richness and handles grilling heat much better than regular butter
- Fresh garlic and shallot minced fine for basting: adds layers of spicy savory flavor buy firm bulbs with no green shoots
- Worcestershire sauce: a splash boosts umami choose traditional versions for best results
- Smoked paprika: gives a smoky depth Spanish varieties are especially aromatic
- Chili crisp oil for heat and crunch: use your favorite brand with plenty of chili flakes
- Salt and pepper to taste: adjust seasoning at the end
Step-by-Step Instructions
- Prep the Steaks:
- Pat steaks completely dry each side with paper towels and coat all over with olive oil. Season generously with salt pepper and garlic blend. Let them sit uncovered for forty five minutes so the flavor can soak in.
- Set Up Your Grill:
- Prepare the smoker or grill for indirect heat to about two hundred twenty five degrees using oak or hickory wood if you like extra smoky flavor.
- Smoke the Tomahawk:
- Place steaks away from direct flames on the grill grate. Smoke until internal temperature reaches your preferred doneness such as one hundred fifteen degrees for rare up to one hundred twenty five degrees for medium. Use a probe thermometer to check accurately. This can take up to two and a half hours depending on steak thickness and grill.
- Spicy Garlic Baste:
- While steaks smoke melt ghee in a small saucepan over low heat. Add minced garlic and shallot and cook for two to three minutes until fragrant but not browned. Stir in Worcestershire sauce smoked paprika and chili crisp oil. Warm gently and keep ready for the final step.
- The Searing Finale:
- Once steaks reach target temperature move them directly over high heat around five hundred degrees plus. Sear one side for ninety seconds brushing with spicy garlic baste then flip and repeat. Repeat basting to build up extra flavor.
- Rest and Serve:
- Transfer steaks to a cutting board. Let rest uncovered for ten to fifteen minutes. Slice against the grain and drizzle with remaining spicy garlic baste before serving.
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My favorite part is watching the butter and chili crackle as it hits the hot steak just before serving. When we make this dish as a family I always save the biggest bone for my dad because the flavor around the edges is out of this world.
Storage Tips
Leftover steak slices can be stored in an airtight container in the refrigerator for up to three days. To reheat avoid the microwave to keep texture tender instead warm gently in a skillet or oven at low temperature. Wrap in foil with a splash of extra garlic baste for best results.
Ingredient Substitutions
If you cannot find tomahawk steaks a thick bone-in ribeye works just as well. You can swap ghee for high-quality clarified butter or even avocado oil for basting. Bottled chili oil can stand in for chili crisp but add extra red pepper flakes for more punch.
Serving Suggestions
This steak pairs perfectly with chunky mashed potatoes or crisp grilled asparagus. A big green salad with a tangy vinaigrette balances the rich garlic and beef flavors. Serve on a large cutting board and let everyone help themselves for a dinner to remember.
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Cultural Context
Reverse searing steak is a newer trend in American barbecue blending slow smoking with a hot finish a nod to both classic steakhouse and backyard grilling traditions. The spicy garlic baste gives a unique fusion twist inspired by Asian flavors and American BBQ.
Frequently Asked Questions
- → How do I achieve a smoky flavor in the tomahawk steak?
Use oak or hickory wood chips in your smoker or grill to infuse deep smoky tones during slow cooking.
- → What’s the benefit of reverse searing?
Reverse searing ensures even cooking inside while creating a golden-brown, flavorful crust at the end.
- → Why use ghee for the garlic baste?
Ghee has a high smoke point, allowing flavorful basting during high-heat searing without burning.
- → How do I know when the steak is done?
Check internal temperature—a probe thermometer helps. Aim for 115-120°F before the final sear.
- → Is resting the steak necessary?
Resting is crucial; it helps retain natural juices and tender texture after high-heat searing.
- → Can I substitute chili crisp oil?
Yes, use chili flakes or a touch of hot sauce for spicy notes if chili crisp isn’t available.