Reverse Seared Tomahawk Steak with Fig and Fresh Herb Board Sauce

Reverse Seared Tomahawk Steak with Fig and Fresh Herb Board Sauce

This Reverse-Seared Tomahawk Steak is a show-stopping centerpiece with rich, beefy flavor and a perfectly caramelized crust. The reverse-sear method ensures tender, evenly cooked meat, while a fig and fresh herb board sauce—blending butter, thyme, rosemary, sage, garlic, and a touch of red wine vinegar—adds sweet, savory, and aromatic layers. Served directly on the sauce for dramatic presentation, each bite is succulent, herb-forward, and deeply indulgent, making it a standout for festive or special-occasion dining.

Ingredients:

• 1 Beef Tomahawk-style Rib Grilling Steak (1 bone thick, about 21/2 lb/1.3kg)

For the Board Sauce:

• 2 tbsp (30 mL) butter, softened
• 2 tbsp (30 mL) fig preserves
• 2 sprigs fresh thyme, finely chopped
• 1 sprig fresh rosemary, leaves finely chopped
• 1 sprig fresh sage, leaves finely chopped
• 1 clove garlic, finely minced
• 1 tbsp (15 mL) red wine vinegar
• 1 tbsp (15 mL) Dijon mustard

Method:

Place the wood chips in the center of a sheet of aluminum foil and fold up into a packet. Poke on both sides to create holes for the smoke to escape. Place this packet on one side of a grill set to 275 F (135 C) and wait for smoke to proceed.

Pat steak dry with a paper towel. Generously season all over with salt and pepper to your taste. Place steak on a wire rack on top of a foil-lined rimmed baking sheet. Insert an oven-safe meat thermometer sideways into steak, avoiding fat and bone. Cook in the closed preheated barbecue for about 50 minutes, or until the thermometer reads 120 F.

Meanwhile, combine butter, fig preserves, thyme, rosemary, sage, garlic, vinegar and mustard on a large wooden cutting board until evenly blended. Spread butter mixture on board to about the size of a meaty portion of steak. Set aside.

Remove steak from the grill. Increase barbecue to medium-high heat (400 F/200 C).

Remove steak from baking sheet. Sear steak directly on the hot grill in a closed preheated barbecue for 4-6 minutes per side for medium-rare, until nicely browned and removing from the grill when it reaches 145 F (63 C) for medium rare.

Transfer steak to the wooden cutting board on top of the Board Sauce. Cover loosely with foil and let rest for 10-15 minutes.

Carve meat from the bone and across the grain into thin slices. Toss the slices of steak around in the Board Sauce. Serve immediately. For a dramatic presentation, place the bone on the cutting board before bringing to the table.