Reverse Sear Tomahawk Ribeye Steak
A method to reverse sear a Tomahawk Ribeye steak on a grill, ensuring juicy, tender meat with a perfect crust.
This recipe showcases a fantastic way to cook a Tomahawk Ribeye steak using the reverse sear method on a Ninja Woodfire Grill. This technique ensures a perfectly cooked steak with a delicious sear, maximizing flavor and tenderness.
While the focus is on the Tomahawk Ribeye, this method is applicable to any steak, providing an easy-to-follow blueprint for delicious results.
Tomahawk Ribeye Steak on the Ninja Woodfire Grill
A method to reverse sear a Tomahawk Ribeye steak on a grill, ensuring juicy, tender meat with a perfect crust.
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Equipment
- Ninja Woodfire Grill
Ingredients
- Tomahawk Ribeye Steak about 2.5 inches thick and 3 lbs
- Kosher Salt for dry brining
- Barbecue Rub
- Smoky Pecan Pellets for grilling
Instructions
- Cover the steak with kosher salt and let it set for about two to three hours, preferably overnight in the fridge.
- After brining, coat the steak with your chosen barbecue rub, ensuring thorough coverage on all sides.
- Set the Ninja Woodfire Grill to smoker setting at 275°F for cooking the steak indirectly.
- Smoke the steak until it reaches an internal temperature of about 125°F (rare).
- Increase grill temperature to high and sear the steak for about a minute on each side.
- Let the steak rest for at least 15 minutes before slicing to allow juices to redistribute.
Video
Notes
- Overnight brining is preferred for best flavor absorption, but not required if you're short on time.
- Cooking times may vary based on the grill and steak thickness—always monitor the steak's internal temperature.