Will this scrumptious grilled steak recipe change the way in which you prepare dinner?


This delicious grill steak recipe is praised around the table from grill masters to weekend chefs. But the cooking method may not be the same as Grandpa taught you all those years ago. Sometimes breaking the food rules and trying different cooking techniques can make all the difference to the best taste.

For many, a perfectly grilled steak is the ultimate culinary experience. Although people can debate their preferred degree of doneness, the reality is that more juicy bites are very pleasant.

While grilling is the only cooking method that adds flavor, the process may not be as simple as placing meat on a rack. The how, when and why affects the bottom line. With this cooking technique, it may be time to cook the opposite, but what does it mean?

The most delicious grilled steak recipe really revolves around searing it in reverse.

For those unfamiliar, the grill method with reserve fish is exactly what the terms imply. At the end of the cooking time, the steak is seared. In general, steaks are fried first and then cooked to a preferred temperature. Anyone who has seen Hell’s Kitchen or other cooking shows have seen the chefs sear a NY strip and then cook it in the pan.

With the reverse searing method, the cooking is reversed. The steak is cooked to temperature, whether in the smoker or in the oven, then quickly seared on the grill. Many chefs believe this cooking technique makes for the tastiest steak.

Recently. Dometic’s Twin Eagles, Dante Cantal, and Chef Brad Miller, chef and co-owner of the Inn of the Seventh Ray in Topanga, CA, shared their favorite Tomahawk chop recipe using this cooking technique. While this recipe uses a tomahawk chop, the grilling method can be applied to other cuts of steak as well.

Here is the Twin Eagles Recipe for a Reverse Sear Tomahawk Chop.


  • 1 24 oz Prime Beef Tomahawk Chop
  • 1 lemon, cut off the ends and cut in half
  • 8 giant asparagus
  • 3 tablespoons of extra virgin olive oil
  • 1 tablespoon of chopped chives
  • ½ shiso leaves
  • Kosher salt, black pepper, and maldon salt


  • Preheat the pellet grill to 325. Place the tomahawk on the grill racks and close the lid, cook slowly until the internal temperature is 115-120, rarely to medium-seldom. Take out and place on a resting frame. That works in the oven
  • Turn the gas grill burger on high and close the top until it reaches around 650-750. Put the steak on top of the grated. Turn 45 degrees after about 1 minute. Let cook for another minute, then turn and eat again
  • After both sides have been seared, place the steak on the wire rack for approx. 2 ½ minutes, turn and let rest for another 2 ½ minutes.
  • While the steak is resting, season the asparagus with olive oil, salt and pepper. Place on the grill over medium heat. Fry for about 3 minutes.
  • Finish the serving with a little olive oil, Maldon salt and shiso leaves.

When looking at this recipe, it is important to remember that the steak is resting. Just as a steak should never be cut without resting, resting is important with this cooking technique. Although rest doesn’t last long, it’s important.

While this recipe adds olive oil to the steak, some chefs may prefer butter. A good butter could be substituted as a finish. It will make the taste richer.

In the end, this delicious grilled steak recipe is a cooking method that many amateur cooks could transform while grilling. While it isn’t a guarantee that you will become the next grill master, it does get praise from everyone at the table.

What’s your favorite barbecue recipe? Do you grill all year round?