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!

Ingredients

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

Directions

1
If time permits, season the steak the evening before you plan to cook.
-
2
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
3
When ready to cook, remove the steak from the refrigerator and let sit at room temperature for 45 minutes.
45 minutes
4
Preheat your grill or smoker to 225°F.
8 minute
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
30-60 minutes
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.
10-15 minutes
7
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
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. Enjoy!
10 minutes
1
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
2
Serve over grilled steak and vegetables. Enjoy!
1 minute