Reverse Seared Tomahawk Steak

Remove the steaks from the refrigerator for approximately 1 hour before cooking to allow to come to room temperature.

Generously season your steak on all sides with Rum & Que 'Bull Dust' or 'Blackout'.

Set your BBQ for indirect, preheating to 120c°C/250℉.

Place the steak on the BBQ and cook till just below desired doneness (115℉ for rare, 130℉ for medium rare, 140℉ for medium, 150℉ for well done - this is approximately 1 hour for medium rare). We recommend using an internal thermometer to check the temperature.

Remove the steak from the BBQ and wrap in foil and leave to rest for 10 minutes.

In the meantime, get your grill or frying pan nice and hot. When your steak is close to being rested, drop the butter into the pan.

Place the tomahawk steak in the hot pan or on to the grill and sear each side, turning every minute or two to caramelise the outside and form a crust.

When caramelised, remove the steak and glaze with Rum & Que Meat Juice.

Preheat the oven to 120c°C/250℉.

Place the steak in the oven and cook till just below desired doneness (115℉ for rare, 130℉ for medium rare, 140℉ for medium, 150℉ for well done - this is approximately 1 hour for medium rare). We recommend using an internal thermometer to check the temperature.

Remove the steak from the oven and wrap in foil and leave to rest for 10 minutes.

In the meantime, get your grill or frying pan nice and hot. When your steak is close to being rested, drop the butter into the pan.

Place the tomahawk steak in the hot pan or on to the grill and sear each side, turning every minute or two to caramelise the outside and form a crust.

When caramelised, remove the steak and glaze with Rum & Que Meat Juice.

Serve with your favourite vegetables or salad

As you have already rested the steak you can eat it immediately.