C Lazy U Ranch Reverse Seared and Smoked Tomahawk Steaks
Nestled in the stunning Colorado Rocky Mountains, C Lazy U Ranch offers more than just breathtaking landscapes and countless outdoor activities — the unparalleled dining experience complements its rustic charm and luxurious amenities. The ranch prides itself on its commitment to using fresh, locally sourced ingredients to support local farmers and sustainability practices.
Hailing from Acapulco, Mexico, executive chef Ulises Salas began his culinary journey surrounded by fresh ingredients from the coast. His passion for cooking led him to California, where he honed his skills in notable restaurants and hotels. He then moved to Colorado, growing his experience in various kitchens before joining the C Lazy U team.
Salas’ Reverse Seared and Smoked Tomahawk Steak is a standout on the ranch’s menu that will impress any guest!
Named for its resemblance to a tomahawk ax, this steak is known for its long, Frenched bone and massive size — a true centerpiece, offering a dining experience that is both rustic and refined. With four hours of prep and two hours of cooking, these steaks are well worth the wait! Plan on cooking your steak over an open-fire grill for an authentic ranch-style feel.
“The reverse sear and smoke method is my go-to for tomahawk steaks,” Salas says. “It’s the best way to infuse a rich, smoky flavor deep into the meat while ensuring a perfectly even cook from edge to edge. Then, that final sear creates a mouthwatering crust that locks in all the juices. It’s the best of both worlds: the complexity of barbecue with the refinement of a steakhouse finish.”
Photo courtesy of C Lazy U Ranch.
Reverse Seared and Smoked Tomahawk Steaks
Start to finish: 6 hours total (4 hours for prep + 2 hours for cooking)
Servings: 4-6 people
2 32-ounce tomahawk steaks
1/5 cup olive oil
1 cup C Lazy U Ranch barbecue sauce (or barbecue sauce of choice)
8 ounces Jeff’s Texas-Style Rub
1/2 ounce fresh rosemary sprig
1 chopped lemon
1 pound unsalted butter
Coarse kosher Maldon sea salt to taste
Fresh ground black pepper to taste
Sprinkle coarse kosher salt onto the top side of the tomahawk steaks. Set the steaks on a cooling rack over a large pan in the fridge for 2 hours to let the salt dissolve and absorb into the steak. Flip the steaks over and repeat the salt and fridge time for 2 hours on the reverse side. Brush olive oil onto the top and sides of the steak and season liberally. Repeat the oil and seasoning on the reverse side of the steaks, and they are ready for the smoker.
Preheat the smoker to 225 F, and once it’s ready, place the steaks directly on the smoker grate. Let the steaks cook for about 1.5 hours or until they reach 110 F in the center. At this point, sear the steaks on a hot grill, over live coals or under the broiler of your oven. The idea is to get a good browning on the outside of the steaks for flavor while also bringing the internal temperature of the steak up to medium rare or about 130 F.
Let the steaks rest under tented foil for 10 minutes, then slice ¼ inch thick and serve. Finish with fresh rosemary and baste with whole chopped lemon, Maldon salt and fresh ground black pepper.
The tomahawk steak at C Lazy U Ranch is more than just a meal — it’s an event. A longtime favorite among steak enthusiasts, this mouthwatering cut of beef is sure to leave a lasting impression on your guests, making any occasion truly unforgettable. Sharing a delicious meal isn’t just about the food but the sense of community and shared enjoyment.
“I love this place and look forward to making a positive impact on the ranch’s culinary program,” Salas praises. “My goal is to share my expertise, creativity and love for food with this community to contribute to C Lazy U’s enduring legacy.” – Ulises Salas
Check out clazyu.com to plan your next adventure!
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