Hot honey Tomahawk Steak — Reverse Sear

Cooked tomahawk steak with a browned crust and exposed bone
ByJin Weidong
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Big Horn Outdoors® Recipe

Tomahawk + infrared sear + hot honey butter = absolute fire. The ultimate steak-night showstopper, made right on your Big Horn Outdoors® Infrared Grill.

Related product: Shop 16-inch Portable Infrared Steak Grill.

🔥 Heat275°F → High Sear
⏱️ Total Time~45 min
🍽️ Servings1–2
Equipment
Big Horn Outdoors® Infrared Grill · oven · small bowl

Ingredients

  • 1 Tomahawk steak
  • Salt & pepper or your favorite steak seasoning
  • 2 tbsp butter
  • 1 tbsp hot honey
  • 1 clove garlic, minced

Instructions

1
Season. Season the tomahawk generously on all sides with your favorite steak seasoning.
2
Reverse sear — oven first. Preheat your oven to 275°F. Place the tomahawk in the oven and cook for about 30 minutes, or until it reaches your desired internal temperature.
3
Fire up the grill. While the steak is in the oven, turn on the infrared grill and let it preheat for 5 minutes.
4
Sear. Place the tomahawk on the infrared grill for 2 minutes per side to get that hard sear and crust.
5
Make the compound butter. Mix together the butter, hot honey, and minced garlic.
6
Butter it up. Add the hot honey compound butter to the steak while it's hot. Smother that tomahawk and let the butter melt over the top.
7
Rest. Let the steak rest for 5–10 minutes.
8
Slice & serve. Slice against the grain, serve it up, and enjoy.
💡 Chef's Tip

Pull the steak from the oven a little shy of your target — the sear and resting time will keep carrying the temperature up. Use a meat thermometer and remember: the hotter the grill, the faster that crust forms.

Explore more in the Grill Buying Guides.

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