Reverse-Seared Tomahawk Steak with Bleu Horseradish Cream
If you’ve got a tomahawk steak, there’s no need to experiment, right? Just slap that sucker over the intense flames of your grill and let the juices go to work. We certainly agree that such a superior cut of meat doesn’t need much help to please your taste buds, but Grill Master Randy was feeling ultra-creative when he dreamed up this reverse-sear recipe. In addition to the unconventional technique, Randy’s tomahawk steak recipe incorporates the pungent and sharp flavors of horseradish and bleu cheese to achieve an explosion of taste in every bite. You’ll never look at a tomahawk steak the same way again!
PREP 10 min COOK 1 hr READY IN 1 hrs and 15 min Serves 2 people
- 3 Tbsp sour cream
- 2 Tbsp mayo
- 1 1/2 Tbsp horseradish
- 3 Tbsp bleu cheese crumbles
- 1 Tbsp chives, diced
- 2 1/2-inch tomahawk ribeye steak
- Kosher salt (to taste)
- Black Pepper (to taste)
- Your favorite steak seasoning blend
- In a small bowl, combine sour cream, mayo, horseradish, bleu cheese crumbles, and diced chives. Mix well, then set aside.
- Season the steak with salt, pepper, and your seasoning blend of choice (we picked the MOSS rub from our friends at Spiceology).
- Preheat your grill to 250 degrees Fahrenheit.
- Once your grill has reached 250 degrees, arrange a dual-zone cooking setup and place your steak over indirect heat. Keep the lid down while cooking, except to occasionally baste the steak with butter. Let the steak cook this way until its internal temperature reaches 115 degrees, which should take about an hour.
- When your steak reaches temperature, move it over direct heat and sear each side for 3 minutes apiece. If you’re aiming for medium-rare like us, your goal is an internal temperature of 125 degrees.
- Remove from heat, then slice and top with the bleu horseradish cream mixture from Step 1. Serve and enjoy!