METHOD
Low first. Hot finish.
-
01
Make the compound butter
Squeeze the roasted garlic into the softened butter. Add the parsley, rosemary, thyme, and black pepper, then mash until evenly combined. Refrigerate until needed, then let it soften before the steak finishes.
-
02
Season the tomahawk
Pat the steak completely dry. Mix the SPG with the MSG, then season both faces, the edges, and the fat cap evenly. Let it rest while the Big Joe settles at temperature.
-
03
Build the two-zone setup
Set the Big Joe for 250°F. Position a half-moon heat deflector low on the indirect side with the cooking grate at the highest level. Place the half-moon griddle low over the direct side with the flat surface facing up.
-
04
Reverse sear at 250°F
Place the tomahawk on the high indirect grate with the bone toward the hotter side. Flip and rotate around the halfway point, usually after 25–30 minutes or when the center reaches about 75–85°F. Continue until the thickest part reaches 108–110°F.
-
05
Bring the griddle up to heat
Remove the steak and open the vents. Wait until the griddle reads 550–600°F in the center. Pat the steak dry again and coat the griddle with only a thin film of avocado oil or beef tallow.
-
06
Sear and build the crust
Lay the steak onto the griddle and press gently for the first 10 seconds to improve surface contact. Sear for 60–75 seconds per side, then briefly sear the fat cap and edges. Stop around 125–128°F internal.
-
07
Butter, rest, and slice
Add the roasted garlic herb butter after searing and rest the steak for 8–10 minutes. Slice across the grain and spoon the melted butter over the cut faces. Expect the final temperature to settle around 130–135°F.
The steak shown in this cook hit the griddle around 400°F because patience ran out. The interior was excellent, but the crust stayed light and softened further under the butter. For the better version, wait for 550–600°F, pat the surface dry, capture the crust first, and add the compound butter afterward.