Reverse Seared Tomahawk with Lemon Basil Salsa Verde

BY: Mandy Tanner

  • cooking-duration 1 hour
  • servings 2 SERVINGS
  • cooking-style grill
  • cooking-mode beginner

Snake River Farms 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 final seared on a hot grill.

Chef Mandy Tanner 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 American Wagyu beef. A perfect way to enjoy a tomahawk ribeye!


Reverse Seared SRF Tomahawk

  • 1 American Wagyu Tomahawk Buy Now

  • Jacobsen x SRF Garlic and Black Pepper Infused Salt, as needed Buy Now

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


If time permits, season the steak the evening before you plan to cook.
Remove the steak from the packaging and pat dry with a paper towel. Season all sides generously with Jacobsen x SRF Garlic and Black Pepper Infused Salt. Place on a cooling rack over a sheet pan to allow the air to circulate, and refrigerate uncovered overnight, up to 24 hours.
up tp 24 hours
When ready to cook, remove the steak from the refrigerator and let sit at room temperature for 45 minutes.
45 minutes
Preheat your grill or smoker to 225°F.
8 minute
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
30-60 minutes
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.
10-15 minutes
Sear the steak directly on the grill grates, turning once, and cook to 130°F or desired internal temperature. Steak will continue to cook as it rests.
6 minutes
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. Enjoy!
10 minutes
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.
3 minutes
Serve over grilled steak and vegetables. Enjoy!
1 minute