Reverse Seared Tomahawk Steak Santa Maria Style for Date Night!!! Raider Red Meats sent us a 3-pound Tomahawk Steak, their meats are prime and so tender and flavorful we wanted to make sure we did this one right! So, we seasoned it with our Santa Maria Rub, a uniquely sweet, smoky and spicy rub from Old California and a reverse sear! It was fork tender and bone gnawing good!!!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books

You May enjoy our “Reverse Sear What Is It?”

Reverse Seared Tomahawk Steak Santa Maria Style
A Wood Pellet Grill Recipe

Prep Time: 5 Minutes
Cook Time: 1 ½ hrs. @ 225* (52c), Then 15 minutes @ 425* (218c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellets

Ingredients: Reverse Seared Tomahawk Steak Santa Maria Style

• 1 Tomahawk Steak, ours was over 3 ½ pounds
• Santa Maria Rub, ours

Reverse Seared Tomahawk Steak Santa Maria Style
A Wood Pellet Grill Recipe

 

Cooking Directions: Reverse Seared Tomahawk Steak Santa Maria Style

We did a heavy coat of our Santa Maria seasoning, wrapped it up and put it into the fridge overnight.

Set your steak out and let it come to room temperature before placing it on the Green Mountain Grill. It will cook more evenly.

Preheat the grill to 225* (52c) and put it on the grill for about 1 ½ hours. Insert your temperature probes if you are using them (Maverick XR50). Cooking times will vary a bit due to the size of the meat, grill and weather. So, you want to use time just as a guide line and cook by temperature. We are doing a reverse sear, so you want to slowly bring the internal temperature up to around 100* (37c) to 110* (45c).

Pull your steak off the grill, cover it and let it rest as you bring your grill temp up to 425* (218c). Our steaks temp rose 10* as it was waiting for the Grill Grates to get screaming hot.

Reverse Seared Tomahawk Steak Santa Maria Style
A Wood Pellet Grill Recipe

When your Grill Grates are “Screaming Hot” place the steak directly onto them for about 8 minutes per side with a quarter turn around 4 minutes.

When your steak reaches an internal temperature around 125* (52c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 125* (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Reverse Seared Tomahawk Steak Santa Maria Style
A Wood Pellet Grill Recipe 

 

 

Reverse Seared Tomahawk Steak Santa Maria Style
A Wood Pellet Grill Recipe

 

 

Reverse Seared Tomahawk Steak Santa Maria Style
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

https://datenightdoins.com
Become a Follower on Facebook 
Become a Follower on Twitter
Subscribe to my channel on YouTube
Become a Follower on Pintrest

---

If you enjoy our recipes you can help support us by Subscribing to us on YouTube.

And Checking Out Our Store…
“Date Night Butt Rub“
“Date Night Heat”, Add a Little Heat To Your Meat”
“Date Night Gourmet Steak Seasoning“
Check Out Our Cookbooks

Our Thanks To:

Our Thanks To:

Our Cutlery Provided By: ???