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Pandemic Pantry Episode 3: Reverse Seared Tomahawk Ribeye

Updated: Mar 31, 2020

We recently were asked to share our method to reverse searing a thick steak that has been saved in the freezer for the perfect weekend of grilling. What better time than while we are all social distancing?

So, we made our latest edition of the Pandemic Pantry this past weekend to show everyone how we do it...

This is the same method I used to audition for Season 8 of MasterChef on Fox. It works.

Step 1: Season your steak liberally with salt about 3 hours before you cook it. This helps get the seasoning down into the meat. A thick steak like this (1.5 to 2 inches thick) needs time for the seasoning to penetrate down into the meat. So as you will see, we put the steak back into the fridge for about 3 hours before cooking.

Step 2: Set up your Big Green Egg or other cooker for indirect grilling at 225 degrees. Meathead Goldwyn has a good write up about indirect grilling over at Malcolm Reed's Amazing Ribs Website.

Step 3: Cook your steak for about 1 hour to 1.5 hours at 225 degrees until it reaches an internal temp of about 115 degrees. We use a probe thermometer to keep track as there is no real set time to how long it will take. That depends on a lot of factors so make sure you keep a close watch on your temperature.

Step 4: Once your steak hits that desired temperature, pull it off the grill and cover with tin foil. At this point you can either remove your plate setter or fire up a second grill for direct grilling at 550-600 degrees. You mix butter with your favorite seasoning or use grapeseed oil like we did in the video. Paint the butter/seasoning blend on the steak and return to the hot grill. Cook for about another minute to a minute and a half per side to get that great crust you want.

Step 5: Always let your steak rest for about 5 minutes to allow those juices to distribute throughout the steak and cut against the grain. You will love it.

What does reverse sear mean? It is the reverse cooking method to searing and roasting. The reason you don't sear and roast is because you can't get a 600 degree egg down to 225-250 degrees very quickly whereas you can get a 225-250 degree egg up to 600 pretty quickly.

Stay tuned for our next lesson on making a delicious white wine based sauce for you seafood!!!

As always, send your requests for cooking demos to "G-Love" at

Stay safe and remember you can make great meals with the ingredients already in your fridge and pantry so you can limit those trips to the store during this difficult time!

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