Reverse Seared Tomahawk Steak With Garlic Butter Mushrooms and Grilled Asparagus

A perfect medium-rare tomahawk steak served with roasted white button mushrooms and char-grilled asparagus.
Reverse Seared Tomahawk Steak

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There are plenty of ways to cook a steak, caveman style directly on coals, searing it directly until done, even sous vide, yeah boiling a steak is a thing these days.

I think the best way to cook a nice thick Tomahawk ribeye steak is with the reverse sear.

By slowly bringing up the internal temp, you get perfectly even doneness throughout the whole steak and then we give it the final sear to create a crust on the outside for that extra flavor and texture.

Eat the steak on its own holding it by the bone like a caveman, or slice it up and serve with a side of grilled asparagus and mushrooms.

Why the reverse sear is the best way to cook a thick steak

For home grilling a thick steak you can’t beat the reverse sear method. It creates perfect results every time, no matter the cut of steak or the BBQ used.

Just make sure you are cooking a thick steak (1½ – 2 inches thick minimum) as it doesn’t work well on steaks that are thinner.

Rather than using guesswork, you cook the steak low and slow, slowly bring up a steak to 15 degrees under your target done temp, take it off the heat and hold it under some foil. Check out our guide to steak doneness here for more tips.

What I mean by holding the temp, we aren’t resting it as a reverse seared steak does not need resting as we have raised the internal temperature so slowly. You just need to get your grill or pan roaring hot as soon as you can and then sear it on either side and you are done, perfect steak time after time, after time.

reverse seared tomahawk steak on a wooden board
With the reverse sear method, you will get a perfect steak time after time

I realize there are many ways to cook a steak and you can get great results using other methods but I feel this is the best way out of all the ways I’ve come across, to cook the perfect steak every single time.

Items that will help you cook these are:

Choosing the correct steak

Unfortunately, the reverse sear method cannot be used with just any size steak. It works best for steaks cut thicker than one and a half inches. That being said, when you cook a large, high quality steak like that, you can always share it like a mini roast.

The steak needs the thickness for the internal temperature to rise slowly. This helps cook the steak more evenly and allows for more precise control so you can take the steak off exactly when needed.

You will end up with no overcooked meat again, as long as you keep an eye on it.

raw tomahawk steak on a wooden board
For the reverse sear method, it is best to use at least one and a half inches thick steak

The fact the internal temperature is rising at a slower rate than if you were searing your steak from the start like traditional methods, you have that precise control of being able to take it off the heat at the very exact time it is needed.

So any cut of steak is fine to use for the reverse sear method, as long as you can get a piece that is thicker than one and a half inches. 

My go to size when I order my steaks is 2” thick. Not only is it a great feed, it loos so impressively on the BBQ.

You can’t go wrong with ribeye or sirloin. In this case I went for the tomahawk which doesn’t really add any flavor but looks cool, and there’s some evidence the bone helps protect the meat and stop it from cooking too quickly.

How to flavor your steak

The age-old question, how much is too much. I think a lot of people see posts online these days of people smothering their steaks with three different rubs after covering them in salt for hours. Not realizing they are looking at someone’s preparation for a steak cooking competition.

This is where the flavors need to be ramped up as each judge gets one bite of your steak, so the flavors have to be packed on. There is no way you could sit down and eat an entire steak that was prepped and cooked for a steak competition without feeling sick afterward.

raw tomahawk steak and seasoning ingredients on a wooden board
You can season your steak with just salt or add other spices if desired

So where do we draw the line? Some people feel a good steak needs nothing, others like some salt, more people feel salt and pepper is the way to properly season a steak. At the end of the day, it is the person eating it that dictates what is needed.

SPG seasoning in a bowl
For this recipe, we are using a standard SPG seasoning

I like the standard SPG on my steaks, that is salt flakes, coarsely ground black pepper and granulated garlic. These three ingredients are roughly the same size and I use an equal part of each on my steaks.

How to season your steak

Didn’t we just cover that in how to flavor your steak? Nope, seasoning starts a lot earlier than most think and flavor is what is in that seasoning.

If you have the time, season your steak the day before, place it on a wire rack on a tray and season all sides evenly and leave uncovered in the fridge. This dry brining process will help dry out the outermost part of the steak and the dryer that is, the better the sear. 

seasoned tomahawk steak on a wooden board
It’s best to season the steak the day before or at least 1 – 2 hours before cooking

The salt will also draw out moisture, and then be dissolved and the steak will draw that moisture back in and this, in turn, will tenderise and flavor the steak overnight.

I never seem to think that far ahead these days, so I like to get the steak out of the fridge and season a good hour or two before cooking it. This gives the salt and steak enough time to start doing its thing.

Setting up the grill for dual zone cooking

I’m using a 22” Weber kettle for this cook and I set it up for dual zone cooking by lighting a nearly half-filled chimney starter with lump charcoal.

When the coals are all white, I’ll transfer these to one side of the cooking grate and add a couple of extra chunks of unlit charcoal.

I’ll place the grill back in and the lid on. I’m aiming for a temperature between 200°F and 250°F for the low and slow stage of the cook.

tomahawk steak on a Weber kettle grill
Set your BBQ for dual zone cooking and place the steak on the opposite side of direct heat

After the grill has had time to warm up for five minutes, I’ll place the steak on the opposite side of the grill to the lit fuel and also add a chunk of cherry wood for some extra smoky flavor.

I’ll also place my Grill Grates upside down over the lump charcoal to start warming them up. This is not needed, I just like the fact my grill grates stop flare-ups, you could use a cast iron pan for the same effect.

Managing the cook

I’ll put the lid back on, keeping the lid vent directly over the steak. This will draw the heat and smoke over the meat.

My target temperature is 15°F below what I want the steak finished at, I’m aiming for a medium-rare steak at 130°F, so I will be taking the steak off at 115°F, it will take roughly an hour to get to this temp, depending on the thickness of your steak and how hot your grill is.

As the internal temperature of the steak gets close to 100°F, I’ll light up a chimney starter ¾ full of high heat charcoal briquettes as these burns hotter and more consistently.

tomahawk steak and white button mushrooms on a Weber kettle grill
When the steak hits 100°F internal temperature, place the mushrooms in the BBQ

This is when I’ll put in my garlic butter mushrooms that I have in a tray and covered in a mix of melted butter, garlic, thyme, balsamic vinegar, salt and pepper. I’ll leave these in the BBQ in the cooler zone until the steak is fully cooked.

When the steak hits that 115°F mark, I’ll take it off the heat and hold it under some foil with a knob of butter. I’m not actually trying to or needing to rest the steak (we explain why that isn’t needed in our guide to steak myths).

tomahawk steak and a piece of butter covered in foil
Take the steak off the heat at 115°F internal temperature and place under some foil

As I have raised the internal temp slowly, there is no need or benefit of resting steak like you would when cooking a steak the more traditional hot and fast way. I’m merely holding the temp, so I can put the extra fuel in and warm up the grill grates for the searing part of my cook, I want the grill grates around 600°F.

This is when I put on my asparagus, it only needs 3 to 4 minutes per side, so placing them onto the hot grill grates, close the lid and check every minute or so and flip as needed. Take off the heat once all sides have good char marks on them.

Then place them into a tray and drizzle with olive oil and a sprinkle with salt and pepper.

asparagus on a skewer on a grill
Place the asparagus over direct heat until all sides have good char marks on them

Once the grill grates are hot enough, I’ll place my steak on them and keep checking the internal temp with an instant-read thermometer. I’ll flip the steak around every minute, placing the lid back every time to lock in that heat. We are trying to create a good bark on every side.

reverse seared tomahawk steak, garlic butter mushrooms and grilled asparagus
Put your steak back on the grill, flipping it around every minute until it hits 130°F

This is called the Maillard reaction. It effectively is the chemical reaction when the proteins and sugars on your meat are exposed to high levels of heat, this gives us the caramelization we see and the extra depth of flavor.

Once the steak hits that perfect 130°F for medium-rare, take it off the heat along with the mushrooms and plate up with the asparagus and enjoy.

Steak serving suggestions

Reverse Seared Tomahawk Steak with garlic butter mushrooms and grilled asparagus
Serve reverse seared tomahawk steak with any roasted, steamed or baked vegetables

Generally, with any vegetables, roasted, steamed or baked would be a good choice.

I opted for some garlic butter mushrooms and char grill asparagus. Check out our post on side dishes that go great with steak for more ideas.

Garlic Butter Mushrooms

white button mushrooms in a baking tray and garlic butter seasoning ingredients
Mix garlic butter seasoning in a bowl, pour over white button mushrooms and place in a BBQ

I grab a handful of mushrooms and place them into a baking tray, then I’ll mix up some melted butter, minced garlic, chopped thyme, balsamic vinegar and a good sprinkle of kosher salt and freshly ground black pepper.

grilled garlic butter mushrooms in a baking tray
Leave mushrooms in the BBQ until your steak is seared

I’ll toss that and place it in the BBQ when the steak hits the 100°F mark. I’ll leave it in there until the steak has been seared.

Char Grilled Asparagus

I love asparagus and eating it chargrilled is a favorite of mine.

First things first, we need to remove the woody hard ends, So grabbing both ends of the asparagus, bend it and when it snaps, you can throw away the stalk end and keep just the edible head part. 

asparagus threaded on a skewer on a wooden board
Remove the woody hard ends and thread asparagus on a skewer

Then to stop the asparagus falling through your grill and making it easier to turn quickly, thread them onto a skewer, piercing the lower part of the freshly created base of each stalk.

char grilled asparagus in a baking tray
Once grilled, drizzle the asparagus with olive oil and season with kosher salt and pepper

Now, these only need 3 to 4 minutes per side over direct heat, I tend to do this while the grill grates are warming up, then off they come and into a tray, a little olive oil and a good pinch of kosher salt and freshly ground black pepper for seasoning.

Reverse Seared Tomahawk Steak

Reverse Seared Tomahawk Steak With Garlic Butter Mushrooms and Grilled Asparagus

A perfect medium-rare tomahawk steak served with roasted white button mushrooms and char-grilled asparagus.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Australian
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Calories: 646kcal
Author: Dean “Schuey” Schumann


  • 30 oz Angus tomahawk steak 2" thick
  • 1 tbsp olive oil

SPG Seasoning:

  • 1 tbsp kosher salt
  • 1 tbsp black pepper freshly ground
  • 1 tbsp granulated garlic

Garlic Butter Mushrooms:

  • 16 oz white button mushrooms
  • 2 tbsp butter melted
  • 2 cloves garlic minced
  • 2 tsp fresh thyme chopped
  • 1 tsp balsamic vinegar
  • Kosher salt and coarsely ground black pepper to taste

Char Grilled Asparagus:

  • 2 bunches asparagus
  • 2 tsp olive oil
  • Kosher salt and coarsely ground black pepper to taste


  • Make SPG seasoning with equal parts of salt flakes, course ground black pepper and garlic granules.
  • Lightly oil steak and cover with SPG seasoning.
  • Set up BBQ for dual zone cooking, for reverse searing method by lighting up half of a chimney starter of fuel. Once fully alight, place in a charcoal basket and add a couple of chunks of unlit lump to just keep the heat going steady. Allow the grill to warm up for 5 to 10 minutes.
  • (Optional) If using Grill Grates, place them upside down over lit fuel to warm up for the searing part of the cook.
  • Place steak on cooler side of BBQ and cook at a temp of 200°F to 250°F, add some smoking wood to add another depth of flavour, I used cherry.
  • While the steak is cooking, prep some mushrooms by placing them in a baking dish along with melted butter, minced garlic, freshly chopped thyme, vinegar, and mix thoroughly, season with kosher salt and black pepper.
  • Now prep some asparagus, by grabbing either end of each stalk and bending until it snaps. Throw the stalk away and keep the head. Now thread them onto a skewer to make turning them easier.
  • When the steaks internal temp reaches 100°F, light up another ¾ of charcoal and place mushrooms in the BBQ on the cooler zone.
  • Once the steak hits 115°F, take it off the heat to rest it and put some butter on it and cover with foil. Add extra fuel to get the temp of 600°F plus ready for the searing of the steak.
  • Use this extra heat to grill the asparagus on the grill grates, 3 to 4 minutes per side is ample.
  • Once the asparagus is charred up, take it off the skewer and drizzle with olive oil and a good pinch of kosher salt and black pepper and place on the cooler zone of the BBQ to keep warm.
  • Start searing the steak. Keep flipping the steak after each minute and monitor the internal temp with an instant read thermometer. Aim for 130°F internally for a perfect medium rare steak.
  • Once the steak is ready, remove all from heat and serve immediately with the mushrooms and asparagus.



Calories: 646kcal | Carbohydrates: 14g | Protein: 52g | Fat: 43g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1919mg | Potassium: 1396mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1932IU | Vitamin C: 16mg | Calcium: 87mg | Iron: 10mg

Nutrition information is automatically calculated and should be used as an approximation only. If you’re worried you could always add a side of kale.

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  1. Ben Bynon says:

    If you are Australian, why do you use Farenheit instead of Celcius? I was born here (Australia) and nobody I know uses Farenheit. The metric system is far easier to understand with our superior education. Maybe use both so its easier for me. Yes I am being selfish, but lets do things the easy way, cheers.

    1. Hey Ben,

      Thanks for checking out our recipe. We made the decision to use Fahrenheit across the board several years ago for a few reasons.

      1. This site is about American barbecue, most of our audience is from the USA as well as many of our writers.
      2. Most other recipes and equipment you buy even in Australia is already in Farhenheit so it helps to keep things consistent
      3. Even in Australia most of the barbecue groups and communities out there stick to Fahrenheit.

      One day we might look at adding both as it would be nice to give people the option.


    2. A superior education? That’s hilarious. If you really have a superior education, then you can actually use both Celsius and Fahrenheit. You can convert it in your head. Or use Google, Alexa, or Siri if you find it hard 😂

  2. Hal Colbert says:

    Well, some of you might prefer this method, but some 50 years of grilling steaks, I think the Eisenhower method is the absolute best way to cook them. For those of you who dont know what that is, you simply put the steak directly on the coals, not above them on a grate. There is no flare ups and the coals dont stick to the char of the steak. Season only with salt pepper and garlic and put the butter on immediately after removing from the coals……..

  3. Dean Schumann says:

    Hi Hal, the old cave man method.

    The fact is when cooking a thicker steak, I tend to find the reverse sear results in a more even doneness than any other method. As you are evenly baking the entire steak to a doneness level and then with a very quick sear at the end after a rest, only the edges are caramelised and charred. Leaving the rest of the internal of the steak prefect throughout.

    Other methods that require the steak to be put directly on to a hot surface for the entire cook, be that charcoal, a cast iron pan or grill, as the meat heats up, it cooks from the outside in and give a varying doneness throughout the entire steak.

    But, I’m also a big believer of cooking food how you like it and if the cave man or Eisenhower way is your preferred method, I say great and enjoy those steaks mate.

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