Reverse searing is the professional chef’s secret for perfectly even-cooked thick-cut steak, and the kamado grill can switch from ultra-low slow smoking to screaming hot direct searing within minutes, creating restaurant-quality tomahawk ribeye at home.
Let the tomahawk steak rest at room temperature for 30 minutes, season heavily with coarse salt and freshly cracked black pepper, pat dry all surface moisture after brining.
First stage: Set your kamado grill to indirect heat at 95–100°C, add small oak wood chunks for subtle smoky notes. Slow cook the steak until the internal temperature hits 52°C for medium-rare doneness. This low-temperature process guarantees uniform doneness from edge to center.
Take the steak out, crank up the kamado to maximum direct heat above 280°C by removing heat deflectors and fully opening dampers. Sear each side of the tomahawk for 90 seconds to build a deep Maillard reaction crust. Baste with melted butter, garlic and fresh thyme while searing for extra richness.
Rest the steak for 10 minutes before carving alongside the bone. This high-end recipe highlights the dual-mode cooking advantage of a large-size kamado grill.
Post time: Jul-15-2026