Tomahawk Steaks on a Kamado Grill: Step-by-Step Cooking Guide

Cooking the perfect Tomahawk steak is an art, and one of the best methods to achieve a succulent, flavorful result is the reverse sear technique. At BBQ Spit Rotisseries, we're passionate about helping you elevate your BBQ skills, and today, we're sharing a step-by-step guide on how to cook Tomahawk steaks using the reverse sear method on a Kamado grill. Whether you're a seasoned grill master or new to the world of smoking, this method will help you create a restaurant-quality steak that’s sure to impress.

Step 1: Prepare the Steak and Grill

Before you begin cooking, it's important to let your Tomahawk steaks come to room temperature. Taking the meat out of the fridge and allowing it to warm up slightly ensures even cooking throughout, leading to a more tender and juicy steak. While the steaks are coming to temperature, it’s time to fire up your Kamado grill.

Lighting the Kamado:
To start, light up your Kamado and bring it up to the desired temperature. The Kamado’s design allows for excellent heat retention and control, making it ideal for the reverse sear method. Aim for a low and steady temperature of around 225°F (107°C) for the initial slow-cooking phase.

Step 2: Season Your Steaks

Seasoning is key to enhancing the natural flavours of the meat. For this cook, we recommend using the Flaming Coals Bovine Espresso Rub. This rub is packed with a blend of salt, pepper, and other secret herbs and spices, but what truly sets it apart is the inclusion of Arabica coffee beans. The coffee in the rub helps create a rich, flavorful bark on the outside of the steak, adding depth and complexity to every bite.

How to Apply the Rub:
Generously coat both sides of your Tomahawk steaks with the rub, ensuring even coverage. The seasoning not only enhances the taste but also aids in forming that beautiful crust during the searing phase.

Step 3: Add Smoking Wood for Extra Flavour

Once your Kamado has reached the desired temperature, it’s time to add smoking wood. The type of wood you choose can significantly impact the flavour profile of your steak. For this cook, we’re using oak, which imparts a strong, earthy flavour that complements the rich taste of the beef. However, you can experiment with other woods like mesquite, hickory, ironbark, or red gum to tailor the flavour to your preference.

Adding the Wood:
Place the wood chunks directly onto the coals, and allow them to begin smoking before you place the steaks on the grill.

Step 4: Slow Cook the Steaks

With the Kamado and smoking wood ready, it’s time to cook the steaks. Place your seasoned Tomahawk steaks on the grill, away from direct heat. The goal here is to slowly bring the internal temperature of the meat up to between 110°F and 115°F (43°C and 46°C). This process typically takes about 40 minutes, depending on the thickness of your steaks and the temperature of your grill.

Monitoring the Temperature:
Use a reliable meat thermometer to check the internal temperature of the steaks. This step is crucial to ensure that the steaks are cooked evenly and reach the perfect doneness when seared.

Step 5: Rest the Steaks

Once the steaks have reached the target internal temperature, remove them from the grill and let them rest for 10 to 15 minutes. Resting allows the juices to redistribute throughout the meat, ensuring each bite is tender and flavourful.

Why Resting is Important:
Skipping this step can result in a loss of flavourful juices when you cut into the steak, so it’s worth the wait to achieve the best possible results.

Step 6: Sear for the Perfect Crust

After resting, it’s time for the final step: searing. Crank up the heat on your Kamado by opening the vents and allowing the coals to reach a high temperature. Place the steaks back on the grill, directly over the coals, and sear each side for a couple of minutes until you achieve a golden-brown crust. Aim for an internal temperature of around 130°F (54°C) for medium-rare, or adjust according to your preferred level of doneness.

Searing Tips:
Searing not only locks in the juices but also enhances the flavour with a crispy, caramelized exterior. Be sure to watch the steaks closely to avoid burning.

Step 7: Serve and Enjoy

Your Tomahawk steaks are now ready to serve. With a beautifully seared crust and a juicy, tender interior, these steaks are sure to be the star of any meal. Slice them up, savour the flavours, and enjoy the fruits of your labour.

Final Thoughts:
The reverse sear method is a foolproof way to cook thick cuts of meat like Tomahawk steaks. By taking the time to slowly bring the meat to temperature and finishing with a high-heat sear, you’ll achieve a perfect balance of flavour and texture.  

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By Rhiannon Peterson