Spicy Garlic Tomahawk Steak Recipe – Reverse Seared BBQ Perfection

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Method

  1. Pat steaks dry, coat with olive oil, and season generously. Let sit at room temperature for 45 minutes.
  2. Set up smoker or grill for indirect heat at 225°F with oak or hickory wood.
  3. Smoke steaks until internal temperature reaches 115°F (rare), 120°F (medium-rare), or 125°F (medium). Takes 1.5-2.5 hours.
  4. Make baste by melting ghee and sautéing garlic and shallot for 2-3 minutes. Add Worcestershire, paprika, and chili crisp.
  5. Sear steaks over high heat (500°F+) for 60-90 seconds per side, basting continuously with garlic mixture.
  6. Rest steaks 10-15 minutes before slicing against the grain. Serve with remaining garlic baste.

    7. Notes

    Use probe thermometer for accuracy. Don’t skip the resting period – it’s crucial for juicy results. Ghee has higher smoke point than butter for better high-heat basting.

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