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