Dry Brined Tomahawk Steak
Nothing like a great big steak! This ambassador Tomahawk Steak is well seasoned with our award winning On The Rocks bourbon pepper blend and tenderized with a dry brine process! It melts like butter and is pure indulgence for steak lovers!
Dry Brine Tomahawk Steak
Rated 3.8 stars by 8 users
Category
Beef
Author:
PS Seasoning
Servings
2
Prep Time
24 hours
Cook Time
2 minutes
Nothing like a great big steak! This ambassador Tomahawk Steak is well seasoned with our award winning On The Rocks bourbon pepper blend and tenderized with a dry brine process! It melts like butter and is pure indulgence for steak lovers!
Directions
Pat the steak dry with paper towel.
Season all over with the4 TB of On The Rocks Seasoning. Place the steak on a wire rack lined sheet tray and place in the fridge for 24 hours.
Rinse off the excess seasoning and pat dry with a paper towel.
Preheat oven or smoker to 225 degrees.
Smoke the steak until the internal temperature reaches115 degrees.
Allow the steak to rest while you raise the temperature of the grill to 400 degrees.
Sear the steak on both side for about 2 minutes each side.
Allow to rest for 10 minutes before slicing and serving.
