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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.
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