Smoked Tomahawk Ribeye. Reverse searing is a method where you slow smoke the steak at a low temperature for a long time. Smoked Tomahawk Ribeye On a Weber grill using a cast iron pan and mesquite wood chips. Smoking a cowboy ribeye is an interesting method of cooking, but it adds some complexity and boldness to an already-bold cut of meat.
The Tomahawk Ribeye Steak is a specialty cut steak that you probably won't find at your local supermarket. I had to ask my butcher to specially cut these bad boys, but it's worth the extra effort. This BBQ Tomahawk steak recipe by Matt Pittman features Meat Church rub and a reverse seared technique for tender, steak perfection. You can have Smoked Tomahawk Ribeye using 4 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Smoked Tomahawk Ribeye
- Prepare 2 tsp of salt.
- Prepare 1 tsp of pepper.
- You need of Your favorite steak seasoning.
- You need 3-4 lb of tomahawk ribeye.
This Tomahawk steak was one of the sexiest pieces of meat I have ever had the privilege to cook! Smoked tomahawk steaks are every bit as awesome as they look and you get a handle to hold onto The Tomahawk Ribeye is the King of All Steaks! Come see how to tackle this monster and grill the. I saw the tomahawk ribeye chops at Allen Brothers Steaks in Chicago.
Smoked Tomahawk Ribeye instructions
- Season steak with all seasonings.
- Wrap bone with aluminum foil and place on smoker furthest away from fire for 2hrs at 250-300 degree ferinheight.
- Flip every 30 minutes until you reach the 2hr mark.
- Move closest to the fire and "sear" until your are satisfied with doneness. We do about 10-15 minutes and it is medium rare..
- Super simple recipe just be sure to keep grill around 250-300 we use lump coal and hickory wood chips and sometimes wood chunks too. Hope you enjoy.
Certified Angus Beef sent an entire long bone rib roast to my local Acme grocery store, where James the butcher sliced me. The tomahawk steak, also known as a bone-in ribeye or tomahawk chop, is a well marbled, rich and buttery big, thick ribeye with a long bone still attached. Here's the butcher's guide to this steak lover's. However, Smoked Tomahawk Steaks take the buttery texture of a slowly reverse seared steak and applies the intense flavor of wood smoke to bring a whole new profile to your favorite cut of steak. Cooking a monster steak is no easy task.