Tomahawk Reverse Sear
Winner 2024 
A very important technique you need to master is the reverse sear, as it is specifically designed for large cuts of meat. You definitely do not want to ruin a beautiful tomahawk like this!
The idea is to slowly cook the raw meat first and give it a nice smoky flavor. Smoke penetrates raw meat much better than cooked meat. Then, at the very end, you quickly create an amazing crust on the steak. You can’t go wrong!
Preparing tomahawk reverse sear 
- Place the salt in a food processor, strip the rosemary from the stems, add it to the salt and blend everything together. If you do not have a food processor, simply chop the rosemary very finely and mix it with the salt.
- Light the BBQ and aim for a temperature of around 120°C.
- Season the steak with your freshly made rosemary salt and set up your BBQ for indirect heat.
- Place the steak on the BBQ with a digital thermometer inserted into the meat and let it cook slowly.
- Once an internal temperature of 48°C is reached, remove the steak from the BBQ and prepare for direct grilling. The steak will have developed a nice color from the smoke.
- Grill both sides until the internal temperature reaches 52°C and a beautiful crust has formed.
- Let the steak rest for 5 minutes, covered but not wrapped.
- Slice and enjoy...
ENJOY!