How To Cook Reverse-Seared Tomahawk with Lemon Basil Salsa Verde
Tomahawk Ribeyes are massive steaks that are best prepared using a reverse sear. This is a preparation method where the steak is cooked at a low temperature to ensure it is cooked evenly from edge to edge, then finally seared on a hot grill.
The Ribeye Club walks you through the reverse sear and adds a bright and herbaceous final touch with a Lemon Basil Salsa Verde that pairs beautifully with the deep rich flavor of Tomahawk USDA beef/black-angus-beef/”>Black Angus. A perfect way to enjoy a tomahawk ribeye!
Ingredients:
- Tomahawk USDA Black Angus
LEMON BASIL SALSA VERDE: - 1/2 cup chopped flat-leaf parsley
- 1/4 chopped basil
- 1 tablespoon finely chopped shallot
- zest of 1/2 lemon
- pinch of salt
- 2 tablespoons champagne vinegar
- 1/4 cup olive oil
Method:
Tomahawk USDA Black Angus
Step 1 – If time permits, season the steak the evening before you plan to cook.
Step 2 – Remove the steak from the packaging and pat dry with a paper towel. Season all sides generously with garlic, black pepper, and salt. Place on a cooling rack over a sheet pan to allow the air to circulate, and refrigerate uncovered overnight, for up to 24 hours.
Step 3 – When ready to cook, remove the steak from the refrigerator and let sit at room temperature for 45 minutes.
Step 4 – Preheat your grill or smoker to 225°F.
Step 5 – Insert a probe thermometer if available. Place the steak directly on the grill grates, close the lid, and smoke until the internal temperature reaches 110°F-115°F, 30-60 minutes depending on the thickness of the steak
Step 6 – Remove the steak from the grill and increase the grill temperature to 450°F-500°F and preheat for 10-15 minutes. Alternatively, preheat a large cast iron pan or griddle over medium heat.
Step 7 – Sear the steak directly on the grill grates, turning once, and cook to 130°F or desired internal temperature. The steak will continue to cook as it rests.
Step 8 – Remove the steak from the grill and let rest for at least 10 minutes before slicing and serving. Top with Lemon Basil Salsa Verde, if desired.
Lemon Basil Salsa Verde
Step 9 – In a small bowl, combine the parsley, basil, shallot, lemon zest, salt, champagne vinegar, and olive oil. Stir well to combine. Cover and refrigerate if not using within an hour.
Step 10 – Serve over grilled steak and vegetables. Enjoy!
