Where Smoke Meets Sizzle – A Bold, Flavor-Infused Journey to Steak Nirvana
Perfection Prepare to embark on a culinary adventure with Smokin’ Sugar’s Reversed Seared Tomahawk Steak – a mouthwatering masterpiece that celebrates the art of smoking and searing. This recipe elevates the humble tomahawk steak to new heights, infusing it with rich smoky flavour and f finishing it with a perfect sear for an unforgettable dining experience.
Ingredients
For Homemade Seasoning:
- 2 tablespoons sea salt
- 1 tablespoon white sugar
- 1 tablespoon black pepper
- 1 teaspoon minced garlic
- 1 teaspoon minced onion
- ½ teaspoon chili powder
- ½ teaspoons cumin
- ½ teaspoon oregano
For Compound Butter:
- ½ cup (115g) unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon minced onion
- 1 tablespoon chopped fresh parsley
- Pinch of salt
METHOD
Prepare the Smoker:
Preheat your smoker to 135°C (275°F), ensuring a consistent temperature for even cooking.
Season the Steak:
In a small bowl, combine all the ingredients for the homemade seasoning. Generously season the tomahawk steak on all sides with the homemade seasoning mixture, ensuring full coverage.
Smoke the Steak:
Place the seasoned tomahawk steak in the pre heated smoker and cook for 40–55 minutes, or until the desired level of doneness is reached (medium-rare is recommended). Monitor the in ternal temperature of the steak using a meat thermometer, aiming for an internal temperature of around 55–57°C (130–135°F) for medium-rare.
Rest the Steak:
Once smoked to perfection, carefully remove the steak from the smoker and loosely wrap it in aluminium foil. Allow the steak to rest for 15 minutes, allowing the juices to redistribute and ensuring optimal tenderness. Sear the Steak: Preheat your BBQ grill to high heat. Remove the steak from the foil and place it directly on the hot grill. Sear the steak for 1–2 minutes on each side, or until a delicious caramelised crust forms.
Prepare Compound Butter:
- In a small bowl, combine softened butter, minced garlic, minced onion, chopped fresh parsley, and a pinch of salt. Mix the ingredients together until well combined, ensuring the garlic, onion, and parsley are evenly distributed throughout the butter. Transfer the compound butter mixture onto a sheet of plastic wrap.
- Roll the butter mixture into a log shape, using the plastic wrap to help shape and compact the butter.
- Twist the ends of the plastic wrap to seal the compound butter log. Refrigerate the compound butter for at least 30 minutes, or until firm. Once firm, unwrap the com pound butter and slice it into rounds.
- Place the compound butter rounds on top of the sliced tomahawk steak just before serving, allowing them to melt over the warm steak and infuse it with delicious flavour.
Serve and Enjoy:
Slice the rested and seared tomahawk steak against the grain into thick, juicy slices. Place the slices on a serving platter and top each slice with a generous pat of compound butter. Serve immediately, allowing the butter to melt over the warm steak.
CHEF’S TIPS:
• Select a tomahawk steak with a high marble score for maximum flavour and tenderness.
• Adjust the smoking time to achieve your preferred level of doneness.
• Experiment with different herbs and seasonings for your compound butter to customise
the flavour to your liking.
• Allow the steak to rest before slicing to ensure optimal juiciness and tenderness
