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Spicy Garlic Tomahawk Steak Recipe - Reverse Seared BBQ Perfection

Perfectly reverse-seared tomahawk steaks with a spicy garlic baste featuring chili crisp and ghee. Smoky, tender interior with a caramelized crust that delivers restaurant-quality results every time.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 Tomahawk Ribeye Steaks 2-2.5 inches thick (1.5-2.5 lbs each)
  • 2 tbsp salt pepper, garlic seasoning
  • Olive oil for coating
  • 1/2 cup ghee clarified butter
  • 4 cloves garlic finely minced
  • 1 shallot finely minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1-2 tbsp chili crisp oil
  • Salt and pepper to taste

Method
 

  1. Pat steaks dry, coat with olive oil, and season generously. Let sit at room temperature for 45 minutes.
  2. Set up smoker or grill for indirect heat at 225°F with oak or hickory wood.
  3. Smoke steaks until internal temperature reaches 115°F (rare), 120°F (medium-rare), or 125°F (medium). Takes 1.5-2.5 hours.
  4. Make baste by melting ghee and sautéing garlic and shallot for 2-3 minutes. Add Worcestershire, paprika, and chili crisp.
  5. Sear steaks over high heat (500°F+) for 60-90 seconds per side, basting continuously with garlic mixture.
  6. Rest steaks 10-15 minutes before slicing against the grain. Serve with remaining garlic baste.

Notes

Use probe thermometer for accuracy. Don't skip the resting period - it's crucial for juicy results. Ghee has higher smoke point than butter for better high-heat basting.