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Reverse Seared Tomahawk with Lemon Basil Salsa Verde

Mandy Tanner

Servings

2

Prep Time

30 minutes

Cook Time

1 hours

Category

Steaks

Snake River Farms Tomahawk Ribeye’s are massive steaks that are best prepared using a reverse sear. This is a preparation method where the steaks 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 American Wagyu Tomahawk Ribeye.

Reverse Seared Tomahawk with Lemon Basil Salsa Verde

Ingredients

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    • 1 American Wagyu Black® Tomahawk
    • Jacobsen x SRF Garlic and Black Pepper Infused Salt, as needed

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    • 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

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      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.
      3. When ready to cook, remove the steak from the refrigerator and let sit at room temperature for 45 minutes.
      4. Preheat your grill or smoker to 225°F.

      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 to 115°F, 30 to 60 minutes depending on the thickness of the steak.

      6. Remove the steak from the grill and increase the grill temperature to 450°F to 500°F and preheat for 10 to 15 minutes. Alternatively, preheat a large cast iron pan or griddle over medium heat.
      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.
      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!

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      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.
      2. Serve over grilled steak and vegetables. Enjoy!