Reverse-Seared Tomahawk Steak

First Smoked then Seared Over Fire

Post Sponsored by Cowboy Charcoal

Getting that final sear.

Getting that final sear.

Ever wanted to try grilling a tomahawk steak?

These massive cuts of meat are the king of fire cooking. Basically they are just a big ribeye still attached to the rib bone that was not trimmed, but they hold a sense of rugged elegance in the fire cooking community. Problem seems to be that they are so large that it is hard to grill directly over fire like normal steaks. While you can easily cook them over direct fire, maybe reverse-searing them is the way to go.

RELATED ARTICLES: See beef recipes for 4th of July!

If you are up for the challenge, then try my new Reverse-Seared Tomahawk Steak recipe. This recipe utilizes all the flavors that make a great steak like savory coffee & cinnamon. First you will smoke the meat at a low temp (225F) using some hot Cowboy Charcoal until the internal temperature is just about where you like it. We cook it close to the ideal temperature because the steak will continue to cook even after it is off the grill. Pull it off at the temperature on my list below, let it rest for a bit, and then you are ready to sear it over a hot fire! This salty & savory chunk of meat will make you look like the king of grilling anytime you cook it. Maybe you should try it for 4th of July???

Want the perfect fire cooking equipment?

Sliced and perfect!

Sliced and perfect!

Cooking Details

Yields: 2-4 Servings
Cook: 1.5 hours
Prep: 5 minutes

Equipment Needed: Cowboy Charcoal, tongs, smoker, and a grill.


Reverse-Seared Tomahawk Steak Ingredients

  • 1 Bone-in Tomahawk Ribeye Steak
  • 1 tbsp of Icelandic Black Sea Salt
  • 1 tbsp of Ground Coffee
  • 1 tbsp of Garlic Powder
  • 1 tbsp of Black Pepper
  • 1 tbsp of Cinnamon
  • Olive Oil



  • Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push to one side for indirect grilling.
  • Once smoker hits 225 consistently, lather tomahawk steak with olive oil, then season with Black Sea salt, ground coffee, garlic powder, black pepper & cinnamon. Place steak into smoker for indirect heat and let cook until internal temperature is how you like it:
    • Rare: 112-115F
    • Med-Rare: 122-125F
    • Medium: 132-135F
    • Well-Done: 142-145F
  • When steak hits ideal temperature, pull off and let rest for 10 minutes. In the meantime, build another fire using Cowboy Hardwood Lump Charcoal for the searing of the steak.
  • Once steak has fully rested and 2nd fire is hot, place steak directly over fire for searing for 1 minute per side.
  • Pull steak off, slice & enjoy!


My recommended equipment for this cook!


Cowboy Hardwood Lump Charcoal

Cowboy Wood Chunks

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