Reverse Seared Tomahawk Steak

Directions

1. Place the steak on a large cutting board and let it come to room temperature. Season first lightly with the Big Swede BBQ Badass Texas Boost or your favorite SPG rub on both sides. Then season lightly on both sides with the Big Swede BBQ Badass Beef Boost or your favorite beef rub. Let it rest for 45 minutes while starting up the grill.
2. Set up your grill for indirect grilling so you have one hot zone and one colder zone. If using wood or charcoal, use oak wood.
3. Place the tomahawk steak in the indirect zone of the grill. Grill steak for 30 minutes on indirect heat until it reaches internal temperature of 125°F or 50°C.
4. Once ready, move the tomahawk steak to be directly over the heat. Flip every 20 seconds for 3-4 minutes, or until the outer layer develops a desired amount of crust on the outside. Remove the tomahawk steak when it has an internal temperature of 135°F or 57°C.
5. Place a couple of slices of butter on top of the steak. Leave to rest for 10 minutes before slicing.