Reverse Seared Tomahawk Steak and Vegetable Kabobs

Wow your guests with a reverse-seared tomahawk steak on the Big Joe Konnected Joe, served alongside smoky, char-grilled vegetable kabobs. With the Big Joe Konnected Joe, achieving a perfect sear while keeping the inside juicy and tender is easy. Discover how to cook a tomahawk steak on a ceramic grill and take your backyard cookouts to the next level.

Instructions

Prep the Steak

1. 01

   Pat the tomahawk steak dry with paper towels. Rub all sides with olive oil and season generously with Kinder’s The Blend rub.

Fire Up the Grill

2. 02

   Preheat the Kamado Joe Big Joe Konnected Joe to 250°F. Set up one side for indirect heat and the other for direct grilling.

Start Cooking the Steak

3. 03

   Place the tomahawk on the indirect side of the grill. Insert a meat probe to monitor the internal temperature.

Prep the Kabobs

4. 04

   In a large bowl, toss bell peppers, onion, zucchini, and cherry tomatoes with olive oil. Season with Kinder’s Caramelized Onion Butter rub.

Flip & Adjust Heat

5. 05

   Once the steak reaches 80°F internal temp, flip it. Increase the grill temp to 300°F.

Grill the Kabobs

6. 06

   Place the kabobs over direct heat. Grill for about 20 minutes, flipping every 5 minutes until vegetables are tender and nicely charred.

Pull & Prep for Sear

7. 07

   When the steak reaches 110°F internal temp, remove it along with the kabobs. Lower the grill grates to the searing position and crank the grill to 500°F.

Sear the Steak

8. 08

   Place the tomahawk over direct heat and sear for 2 minutes per side, flipping once (final flip for 1 minute).

Rest & Serve

9. 09

   Let the steak rest under foil for 10 minutes with a generous topping of cowboy butter. Use a torch to help melt the butter if needed. Slice the tomahawk against the grain and serve with vegetable kabobs.

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