When music artist Bonn E Maiy mentioned she loved steak, we decided to go big, tomahawk steak big, just like her live performances. We don’t think a great steak needs to be fixed up often, but there are those times when you want something different. So we decided to pair the rich, meaty flavor of ribeye with something fresh. After some time in our test kitchen, we came up with an Italian-inspired salsa verde. This provided a bold contrast with the smokey reverse-seared tomahawk steak while allowing it to still be the star of the show.
This is an amazing way to dress up your steak even for the most diehard purist. This recipe for a Reverse Seared Tomahawk Steak with Salsa Verde was created for our Feed the Band interview with Bonn E Maiy. want to learn more about her? Please check Bonn E Maiy’s full interview by clicking here.
Reverse Seared Tomahawk Steak with Salsa Verde
- grill/smoker (We used a pellet grill)
- 1 to mahawk ribeye steak Feel free to use a cut of your choice. Ours weighed 2.7 lbs. and was 1 ¾ inch thick
- 1 ½ cup roughly chopped parsley
- ½ chopped chives
- ¼ cup roughly chopped basil
- I tablespoon roughly chopped oregano
- 3 cloves garlic chopped
- zest of one lemon
- 1 tablespoon lemon juice
- ¼ cup grated parmesan cheese
- ½ cup olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup salted butter
- 4 cloves garlic Crushed with pealings removed.
- 3 sprigs rosemary
- Remove steak from the refrigerator and let rest for 30 minutes.
- Fire up the grill/smoker and bring the temperature up to 250 degrees.
- While the grill is heating, combine all the ingredients for the salsa verde in a bowl. Toss to combine, cover, and let the flavors come together.
- In a small saucepan over medium heat add all the ingredients for the basting butter. Bring the butter to a light simmer.Let cook for a minute and remove from the heat.
- Place the steak on the preheated grill/smoker. Spoon some butter over the top of the steak. Let cook until the internal temperature reaches 115 degrees. (Our 2.7 lb steak took 58 minutes.)
- Remove the steak from the grill and raise the grill temperature to at least 400 degrees for searing.
- Place the steak back in the grill and sear on both sides for about two minutes a side. Spoon some of the butter on the steak.eak each time you flip.
- Bring the steaks’ internal temperature to 125 degrees. Remove the steak from the grill and then let it rest for 10 minutes. (This should give you a medium-rare steak. If you want it more or less done adjust the slow and sear finish cooking temps +/- by 10 degrees.)
- Spoon on some more butter and then top the steak with the salsa verde.