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.

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.

Conclusion

This spicy garlic tomahawk steak recipe has become my secret weapon for special occasions. The reverse sear method takes the guesswork out of cooking these expensive cuts, and that chili crisp garlic baste adds a flavor punch that elevates everything. I’ve made these for anniversary dinners, Father’s Day celebrations, and whenever I want to feel like a backyard pitmaster.

The best part is how impressive they look when you bring them to the table. That massive bone and perfect crust always gets people talking. But it’s the flavor that keeps them coming back – that smoky interior paired with the spicy garlic finish is absolutely addictive.

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