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Reverse-Sear Tomahawk Steak

Is there a better feeling than eating a giant piece of meat right off the bone? The cowboy ribeye, or tomahawk steak, is a carnivore's delight of epic proportions. To ensure a perfectly seared exterior and medium-rare center, we reverse-sear it on the grill then let it rest to seal in all the juices. Top it off with melty butter and our butcher-approved Chop Shop seasoning. 

Reverse-Sear Tomahawk Steak

Difficulty: Easy
Prep time: 10 minutes
Cook time: 95 minutes
Serves: 3-6




Tomahawk Ribeye 

1-2 T

Chop Shop Steak Seasoning 

1 T




  1. Preheat grill to 200° F.
  2. Generously season both sides of steak with Chop Shop and place steak directly on preheated grill grate. Close lid and cook for 1.5 hours. 

  3. Briefly remove steak from grill and increase grill temperature to 450° F. 

  4. Return steak to grill and sear for 3 minutes per side. Remove from grill and transfer to cutting board. Let rest for 10 minutes. 

  5. Add a pat or two of butter on top with a few cranks of Chop Shop. Slice and serve. 


Reverse Seared Tomahawk

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