RECIPE by @smokepointq

Tomahawk Steak with Entrecôte Sauce

As the season turns and the grill comes back to life, this is the kind of recipe that earns its place at the center of the table.

@smokepointq takes the reverse sear and pushes it further: slow-cooked to temp, seared hard over fire, then finished with a rich entrecôte sauce built from butter, herbs, anchovy, dijon, capers, walnut, and lemon.

Slice it clean, let the sauce melt in, and settle in for steak night done right.

Watch It Come Together

Fire, smoke, and a tomahawk done right. @smokepointq walks through the full reverse sear—from slow heat to hard crust—finished with a rich entrecôte sauce that melts into every slice.

This is where technique meets the flame.

Ingredients: (Serves 4)

For the steak

  • 1 tomahawk steak
  • Salt
  • Pepper
  • Oil or fat for searing

For the entrecôte sauce

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 small shallot, finely chopped
  • 1 tbsp fresh tarragon, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh basil, chopped
  • 1 tbsp Dijon mustard
  • 1 egg yolk
  • 2 tsp Worcestershire sauce
  • 2 anchovy fillets
  • 1 tbsp capers
  • 2 tbsp walnuts
  • 1 tbsp fresh lemon juice
  • 1/4 tsp white pepper
  • Pinch of nutmeg

Steak Method (Reverse Sear)

  • Remove steak from the fridge 1–2 hours before cooking
  • Pat dry and season generously with salt and pepper
  • Preheat smoker or grill to 225–250°F for indirect heat
  • Cook until internal temperature reaches 120–125°F (about 45–60 minutes)
  • Move to direct high heat (500°F+) and sear 1–2 minutes per side until a crust forms
  • Remove and rest for 10 minutes
  • Slice against the grain and serve

Entrecôte Sauce Method

  • Add all sauce ingredients to a blender or food processor
  • Blend until smooth and fully combined
  • Taste and adjust seasoning as needed
  • Spoon over sliced steak and serve

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