Reverse-Seared Tomahawk Steak on a Napoleon Prestige Pro
One of our favorite features of the Napoleon Prestige Pro Series is the infrared side burner that gets up to 1800 degrees. This is exactly what you are looking for when reverse-searing a steak. By starting off low and slow, the fats and connective tissues in the meat all begin to break down. Giving the steak a nice quick sear on either side at the end is the best way to add that delicious crust and lock in all that flavor! Check out how we do it as we walk you through the reverse-sear method while cooking an Australian Wagyu tomahawk steak.
To get started, season your steak on all sides with your favorite rub or seasoning. We are using LC BBQ’s All Purpose rub here. It’s a great versatile rub that works on all kinds of meats and veggies, especially steak!
Once your steak is seasoned, let your grill get to a temperature of 250-275 degrees, set up for indirect cooking.
Next, you will place your steak on the grill and insert your meat probe. When using the reverse sear method, it’s important to pull your steak at just the right time. We rely on the ThermoWorks Dot to tell us exactly when we’re ready. We’re looking for an internal temp of about 115 degrees on our steak.
Once your steak gets to your desired internal temperature, it’s time for a sear! Here we use the Napoleon Infrared Side Burner but you can achieve these same results with your own grill at home. Simply grab a cast iron pan and get it nice and hot. Drop in a couple dabs of butter and once your seeing smoke from the pan, your ready to drop in your steak.
After a minute or two on each side, your ready to slice! Let your steak rest for a few minutes before your dig in, then slice and enjoy!
- 1 prime or wagyu tomahawk steak
- Your favorite rub or seasoning
- Season steak well on all sides with your favorite rub or seasoning
- Set up grill for indirect cooking at 250-275 degrees
- Place steak on grill and insert meat probe
- Cook until a temperature of 115 degrees is reached
- Remove steak from grill and sear 1-2 minutes on each side using the Napoleon infrared sear zone
- Let rest 5 minutes, slice and enjoy!
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