How To Cook Steak On An Auspit | Reverse Sear Tomahawk

There is nothing quite like cooking a thick tomahawk steak over a real fire. The combination of smoky charcoal flavour, a perfectly caramelised crust, and a juicy medium rare centre is hard to beat.

For this cook, we used the Auspit Flat Pack Fire Pit and Folding Grill to reverse sear a tomahawk steak. This method gives you complete control over the cook, allowing the steak to slowly come up to temperature before finishing it directly over glowing coals for an incredible crust.

The best part? It is surprisingly simple.

What You'll Need

• Tomahawk steak
• Your favourite BBQ rub (we used Flaming Coals Bovine Espresso Rub)
• Auspit Flat Pack Fire Pit
• Auspit Folding Grill
• Hardwood or Charcoal
• Meat Thermometer (highly recommended)

Prepare Your Steak

Start by trimming away any excess fat around the outside of the steak. Leave some fat behind, as this will render during cooking and add flavour, but remove any large sections that are unlikely to melt down.

Next, season the steak generously on every side.

We used Flaming Coals Bovine Espresso Rub, but any quality steak seasoning will work.

Pro Tip: Sprinkle the seasoning from slightly above the steak rather than close to the surface. This helps create a much more even coating across the entire cut, including the edges.

Prepare Your Fire

For this cook we used the Auspit Flat Pack Fire Pit.

Its boltless design makes it ideal for camping trips, while still being just as handy for backyard cooking. It packs down flat, assembles in minutes, and creates the perfect cooking platform for both the Folding Grill and open fire cooking.

Light your fire and allow it to burn down until you have a solid bed of glowing coals.

This reverse sear method relies on steady heat rather than large flames.

Slowly Cook The Steak

Attach the Auspit Folding Grill to your setup and position it well above the charcoal.

Rather than cooking directly over the fire straight away, slowly bring the steak up to temperature using indirect heat.

Depending on the thickness of your steak and your fire, this usually takes around 15 to 25 minutes.

The gentle heat cooks the steak evenly from edge to edge while keeping it juicy.

If you're using a meat thermometer, cook until the internal temperature reaches approximately 43°C (110°F) before moving to the next step.

Finish Directly Over The Coals

Now for the fun part.

Remove the steak from the Folding Grill and place it directly onto the glowing coals inside the Auspit Flat Pack Fire Pit.

This creates an incredible crust while adding authentic charcoal flavour that simply cannot be replicated on a gas BBQ.

Because the coals are extremely hot, this stage happens quickly. Turn the steak as needed until a rich bark develops on every side.

Continue cooking until the internal temperature reaches around 57°C (135°F) for a perfect medium rare.

Rest Before Slicing

Once the steak reaches your desired temperature, remove it from the fire and let it rest for around 10 minutes.

Resting allows the juices to redistribute throughout the meat, giving you a much juicier result when carving.

Slice across the grain, serve immediately, and enjoy.

Pro Tip

If you have not already invested in a meat thermometer, it is one of the best BBQ accessories you can own.

Rather than guessing, you will know exactly when your steak is ready, making it much easier to achieve consistent results every cook.

Why We Love This Method

Reverse searing on the Auspit gives you the best of both worlds.

The Folding Grill gently cooks the steak to the perfect internal temperature, while the final sear directly over the coals creates an unbeatable crust and smoky flavour.

It is simple, effective, and one of our favourite ways to cook a thick steak over fire.

Whether you are cooking in the backyard or out camping, this method is guaranteed to impress.

Final Thoughts

Cooking steak on an Auspit is not about rushing the process.

Take your time, build a good bed of coals, cook slowly first, then finish over the fire for that incredible charcoal crust.

It is a simple technique that delivers steakhouse quality results with nothing more than fire, good meat, and the right setup.

FAQ

What is the best steak to cook on an Auspit?

A thick-cut tomahawk steak is ideal because it benefits from the reverse sear method and develops an incredible crust over charcoal.

Why reverse sear a steak?

Reverse searing cooks the steak evenly before finishing it over high heat, creating a juicy centre with a crisp, caramelised crust.

Do I need a meat thermometer?

A meat thermometer is highly recommended. It is the easiest way to achieve perfectly cooked steak every time without guessing.