Reverse Seared Tomahawk Steak

1 Tomahawk steak 30-45 oz in weight

4 tablespoons yellow mustard

FOR THE RUB

25g Broil King® Perfect Steak Spice Rub

15g  Broil King® Perfect BBQ

10g teaspoons fresh cracked pepper

10g teaspoon kosher salt

FOR THE SMOKE

1 bag Broil King® Griller’s Select pellets

FOR THE SEAR

Any Baron Pellet ready BBQ with the iQue pellet conversion kit and IR burner

1. Turn on pellet assist and the SMOKE preset on your iQue™ pellet conversion kit.

2. Season your tomahawk steak by rubbing it with yellow mustard and then topping it with a heavy coating of your Broil King® rub.

3. Place tomahawk on the grids once it has reached 225 ° F insert a iQue™ Smart Thermometer and monitor your tomahawk steak until it reaches 118 ° F internally. 

4. Turn on IR burner or remove tomahawk steak place into stainless steel roasting pan and allow to rest covered until your gas bbq has been heated up to 450 ° F.

5. Grill steak on IR burner 2 minutes a side or finish on gas bbq until internal temperature has reached 125 ° F and remove it to rest. It will gain 10 ° F resting for 10 minutes and be a perfect medium rare.

CARVING:

Cut along the bone keeping your sharp carving knife angled toward the bone to limit the amount of meat lost. 

Cut against the grain using smooth long strokes and fan out slices on a warmed platter. Spoon any drippings from the roasting pan over top of the carved steak