Make a Showstopper Steak at Home
The Tomahawk steak is a cut that turns heads. It’s bold. It’s primal. And now—it’s back. The Champ steak box is in stock, but only for a limited time. So it’s time to elevate your grilling game with a recipe that’s rich in both flavor and flair.
Think the Tomahawk is too intimidating to cook? Think again. We’re breaking it down step-by-step with a foolproof technique that’ll make you look like a seasoned pro: reverse searing with a final Maitre d’ Butter baste.
Why Reverse Sear?
This technique flips the script: instead of searing first, you slow-cook the steak in an oven or smoker, then finish it with a blazing hot sear at the end. The result? A perfectly even pink center with a beautifully crusted exterior.
Reverse searing gives you precision and control—ideal for a show-stopping cut like a Tomahawk. And when you finish it with a spoonful of rich, herby Maitre d’ Butter? You’re not just cooking—you’re performing.
What You Need
- The Champ 38 oz USDA Prime Tomahawk Steak
- Sergio's Seasoning (to taste)
- Olive oil
- Maitre d’ Butter (a mix of butter, parsley, chives, shallots, and lemon juice)
How to Reverse Sear a Tomahawk Steak
1. Prep Your Steak
Take The Champ out of the fridge about 45 minutes before cooking. Pat it dry and season generously with Sergio's Seasoning
2. Slow Cook to Temperature
Use either your smoker or oven:
- Smoker Method: Set to 225°F and smoke until internal temperature reaches 115°F.
- Oven Method: Preheat to 250°F. Place the steak on a rack over a baking sheet and cook until internal temperature hits 115°F.
This should take about 40–60 minutes depending on the thickness of your cut.
3. Sear Over High Heat
Get a cast iron skillet or grill ripping hot. Sear the steak 1–2 minutes per side until a dark crust forms and the internal temp hits 125°F for medium-rare.
4. Butter Baste for the Finish
While searing, add a generous scoop of Maitre d’ Butter to the pan. Tilt the skillet and baste the steak repeatedly for added flavor and richness.
5. Rest, Slice, and Serve
Let the steak rest for 10 minutes before slicing. This locks in juices and makes every bite melt-in-your-mouth perfect.
The Bold Flavor of The Champ
This USDA Prime cut is 38 ounces of bone-in swagger—perfect for serious grillers who want a steak that delivers both on flavor and presentation. Its thick marbling and signature rib bone aren’t just eye candy—they hold in flavor and juiciness that’ll leave your guests speechless.
Perfect for Grilling Season—and Gifting
With Father’s Day and summer get-togethers around the corner, The Champ isn’t just a steak—it’s a statement. Whether you’re firing up the grill or wrapping it up as a gift, it’s the kind of cut that transforms any meal into a memory.
Shop The Champ
Ready to bring the steakhouse home?
Order The Champ Steak Box now and create a grilling experience worthy of Las Vegas legends.
