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Dry Brine Tomahawk Steak

On the Rocks Bourbon Pepper: Raise your glass and let the scent of bourbon and blood orange mingled together permeate the room. Your old spices are going to seem pointless when you try this top-shelf combination of whiskey, blood orange, peppercorns, garlic, and onion.

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Dry Brine Tomahawk Steak feat. PS Seasoning On the Rocks Bourbon Pepper Grinder

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!
Prep Time 1 d
Cook Time 2 mins
Course Main Course
Servings 2

Ingredients
  

Instructions
 

  • Pat the steak dry with paper towel.
  • Season all over with the 4 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.
Keyword beef, featured box item, steak