How to reverse sear a Tomahawk using an SnS Kettle and SnS Deluxe Charcoal Basket

 

This image show a reverse Tomahawk cooked in SNS kettle

 

 

An SnS Deluxe Charcoal basket will convert a standard kettle grill into a multi-functional outdoor cooking unit perfect for all methods of cooking from indirect slow cooking, high heat searing, roasting, baking you really can do it all with Slow N Sear. 

 

This image shows a Bovine Espresso Rub and Tomahawk

 

In this cook we are using Flaming Coals Bovine Espresso to season our steaks, this will form an amazing bark and lock in the moisture and flavour without overpowering the meat. It’s handy to know that Bovine Espresso contains no chilli meaning this rub is suitable for all ages and sensitivities. 

 

Once your meat is at room temperature it's time to begin preparing the meat, generously apply the Bovine espresso rub to all sides of your steak, remembering to pat the rub into the meat as you go.

Fill your SnS water tray with boiling water and light your charcoal, once your charcoal has flamed over proceed to pour it into the deluxe charcoal basket and add your desired smoking chunks for extra flavour.

 

This image shows SnS Deluxe charcoal basket

 

Place your tomahawks on the stainless steel grates on the opposite side of the charcoal (in-direct cooking) and close the lid. Allow the steaks to reach an internal temperature of 100F flipping your steaks once and being cautious of grill hot spots. The most crucial piece of equipment in this cook is your SnS instant-read thermometer. Remember to pay close attention to your cook and check the temps regularly to ensure you don’t overcook. 

 

 

This image shows tomahawk on SNS grill

 

 

Now rest your meat! This is the genius concept of reverse searing, by resting now it allows you to enjoy a hot steak! We rest the meat before the sear, which means you can eat it as soon as it comes off your charcoal.

To rest, wrap your steaks in aluminium foil for 10-15 minutes before placing them directly over the charcoal to sear them off. This is where you will really see the crust (bark) form and add extra flavour to your steak! Once your steak reaches an internal temperature of 130-135F you’ve cooked the perfect medium rare tomahawk. 

 

 

This image shows a medium rare tomahawk

 

Remove from the grill, cut and serve immediately.

Pro-tip keep the bone for yourself … It's bloody delicious! 


 

 

 

 

 

 

by: Michael Wilkie