Reverse Sear Tomahawk Chop with Peppercorn and Thyme

Cook Time

60 mins

Cooking Method

Grilling

Cuisine

American

Difficulty

Moderate

Prep Time

120 mins

Servings

4



Ingredients


2 tbsp coarsely ground Black Peppercorns

1 melted stick Butter, Salted

2 tablespoons Chophouse Steak Seasoning

2 tbsp Sea Salt

2 tsp sprigs fresh thyme, minced

2 Steaks, Tomahawk



Cooking Instructions


Learn to master a steakhouse favorite at home with these Reverse Seared Tomahawk Chops! These delicious and impressive steaks are sure to dazzle your special someone and make you feel like a grilling champion. The reverse sear method locks in juices and flavor in addition to cooking a delicious crust on the outer layer of the steak. Carve these chops at the table for an even more impressive presentation!

  1. In a small mixing bowl, add the black peppercorns, sea salt, Chophouse Seasoning, and fresh thyme. Mix together and reserve half the seasoning.
  2. Place your Tomahawk Steaks onto a sheet pan covered with butcher paper, foil, or parchment paper. Generously season the steaks with the seasoning mixture and rub it into the steaks. Let steaks sit for 1-2 hours if you would like the seasoning to penetrate the meat.
  3. Fire up your Pit Boss and set the temperature to 225°F. If you’re using a gas or charcoal grill, set it up for low, indirect heat. Insert a temperature probe into the thickest part of one of the tomahawk chops and place them in the center of the grill. If you have 2 temperature probes insert another into the other steak. Grill until the internal temperature of the steaks reaches 110˚F, about 30-40 minutes.
  4. Once the steaks reach their internal temperature, remove them from the grill and set aside. Increase the grill temperature to 450-500°F. While the grill is heating up melt one stick of butter and add the reserved seasoning to the melted butter. Mix together and brush the steaks with the butter making sure to evenly coat both sides of the steaks.
  5. Place the steaks back on the grill over an open flame and sear for 3-5 min per side to reach 130°F-140°F. Remove the steaks from the grill, let them rest for 5 minutes and slice and serve immediately.


Special Tools


  • Baking Sheet
  • Butcher Paper
  • Metal spoon
  • Paper towel
  • Temperature Probe
  • Tongs


Bigger. Hotter. Heavier. Tip


For savory aromas and flavors, fill your hopper with our Competition Hardwood Pellets.



Diet Info


  • Paleo


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