Tomahawk steak (reverse sear)

steak (tomahawk) · verified system recipe · Classic reverse sear

Pit temp
225°F
Pull at
125°F
Total time
~1.3 hr

Phase timeline

60m
8m
8m
Slow climb (indirect)Hard searResttotal: 1h 16m

Step-by-step

  1. 1. Slow climb (indirect)

    → 115°F · ~60 min

    225°F pit, indirect heat, light wood for kiss of smoke. Pull at 115°F internal for medium-rare after sear.

  2. 2. Hard sear

    → 125°F · ~8 min

    Direct over hot coals or 500°F+ pellet grill. 1-2 min per side, flip often for crust. Pull at 125°F.

  3. 3. Rest

    ~8 min

    Loose tent. Carryover ~5°F to final 130°F medium-rare.

Rub
Salt + cracked black pepper, applied 1hr ahead
Wrap method
none
Rest method
tent_loose
Minimum rest
8 min

📐 Scale for guests

Target weight
2.0 lb
0.5 lb/guest
Cuts needed
1
~5 lb per cut
Cook time / cut
1h 8m
+ 8m rest

Each cut cooks at its own rate — even if you double up, plan the same hours. For very large crowds, run multiple cuts in parallel and stagger by 30 min.

🎯 Adjusted for your pit

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