Bacon Wrapped Wagyu Tomahawk
A common question I get is how I recommend cooking a thick steak - my answer is always use the “reverse sear”. Start by slow cooking the steak using a method of your choice (smoker, grill, oven, even sous vide). Once close to your desired internal temp, remove the steak and sear using your favorite method (over coals, gas grill, cast iron, blow torch, etc). Instead of searing the steak first, we sear after (hence “reverse” sear).
Why does Reverse Sear Work?
There are 2 primary variables when cooking a steak. Cooking the inside with a consistent edge to edge doneness, while also developing a thick crust.
These variables are at odds with each other, one requires high heat and the other requires low heat. By starting with low heat, the steak slowly rises in temp providing a consistent interior. It also helps dry out the exterior (unless sous vide) which helps with searing. The final searing step is quick over extremely high heat, developing a crust without cooking the inside much more.
INGREDIENTS
1 tomahawk
3 pieces of thin cut bacon
Salt & Pepper or savory BBQ rub
2 romaine hearts
1/3 cup crumbled blue cheese
1/2 cup slices cherry tomatoes
Olive oil
COOKING INSTRUCTIONS
Serves 2-3
Season steak with BBQ rub wrap the bone in bacon:
Wrapping the bone in bacon: This worked surprisingly well! Use regular or thin cut bacon and wrap tightly in one layer. Wrap in tin foil to protect bacon while searing.
Prepare the romaine hearts, slicing them in half, adding a layer of olive oil & salt and pepper.
Cook the steak at 250F smoker for 1 hour until 110F internal.
Pull steak and rest 5 min (carryover until ~120F) while preparing next step.
Heat up new set of coals during rest.
Sear on both sides until 125F (steak has already started resting prior to searing, so I expect carryover of only 5-10F after searing, and a final internal temp of 130-135F maximum.
About 10-15 minutes prior to being done, add the romaine hearts to the grill, top with the blue cheese and tomatoes.
Enjoy!