Reverse-Seared Tomahawk Steak with Fig & Herb Sauce

If you're looking for the ultimate tomahawk steak recipe, this smoked and reverse-seared method delivers incredible flavor and a steakhouse-quality finish right from your backyard. Using the Masterbuilt Gravity Series, the steak starts with an overnight dry brine, then cooks low and slow to absorb rich charcoal smoke before finishing with a blazing hot reverse sear that creates a deep, flavorful crust. To take it over the top, the steak is finished on a garlic blue cheese butter board sauce that melts into every slice for a rich, savory bite.

Instructions

Overnight Dry Brine

1. 01

   Generously season all sides of the tomahawk steak with kosher salt, making sure the entire surface is evenly coated. Place the steak on a wire rack set over a tray and leave it uncovered in the refrigerator overnight. This dry brine allows the salt to slowly penetrate the meat while the circulating air dries the exterior, which helps create a deeper flavor and an incredible crust during the final sear.

2.  

   

Roast the Garlic

3. 02

   Fire up your Masterbuilt Gravity Series and set the temperature to 350°F. Take a full garlic bulb and slice about ⅛ inch off the top to expose the cloves. Drizzle the bulb with olive oil and season lightly with salt and black pepper. Place the garlic on the grill and cook for about 40 minutes, until the cloves are soft, golden, and caramelized. Remove from the grill and allow it to cool slightly.

Make the Board Sauce

4. 03

   In a small pan or grill-safe skillet, melt one stick of butter on the grill. Add black pepper and about ⅛ cup of crumbled blue cheese, stirring until combined. Once the roasted garlic has cooled slightly, squeeze the softened cloves out of the bulb and into the butter mixture. Stir everything together until well combined, then let the sauce sit at room temperature so it thickens slightly while the steak cooks.

Smoke the Steak

5. 04

   Set your Masterbuilt Gravity Series to 250°F for smoking. Once the grill is up to temperature, place the tomahawk steak on the middle rack and let it cook low and slow for about 1 hour. Monitor the internal temperature and remove the steak once it reaches 110–111°F. This stage builds smoky flavor and gently brings the steak close to its final temperature before the sear.

Reverse Sear

6. 05

   Increase the temperature of the Masterbuilt Gravity Series to 700°F to prepare for the sear. Once the grill reaches around 500–600°F, place the steak on the lower rack directly over the flame. Sear the steak for about 5 minutes total, turning occasionally to develop a deep crust on all sides. Remove the steak once the internal temperature reaches about 125°F for medium-rare.

7.  

   

Finish on the Board Sauce

8. 06

   Spread about ¼ cup of the garlic blue cheese butter onto a cutting board. Place the hot steak directly on top of the board sauce so the heat begins melting the butter immediately. Spread the remaining sauce over the top of the steak, then loosely cover with foil and allow it to rest for 7–10 minutes.

Slice and Serve

9. 07

   Once rested, slice the tomahawk steak against the grain and drag each piece through the melted garlic blue cheese board sauce. Serve immediately for a rich, smoky steak packed with flavor.