tomahawk steak

Tomahawks are huge bone-in ribeyes.<span class="Apple-converted-space">  </span>They’re cut off the loin and a long section of the rib bone is left attached to each steak. Now this steak is more than enough for one man, so you may want to find someone to share it with or you could tackle the whole thing if you think you can handle it<span class="Apple-converted-space"> </span>

Smoked Tomahawk Ribeye

3lb Tomahawk Ribeye Steak 2” thick

Beef Broth Concentrate

Tablespoon Killer Hogs Hot Rub

Tablespoon Killer Hogs Steak Rub

butter

Prepare drum smoker for indirect cooking at 275°F use a couple chunks of hickory wood on the hot coals for smoke flavor.

Rub the entire surface of the tomahawk ribeye with the beef concentrate, season with a light coat of Hot BBQ Rub followed by a coat of Steak Rub. Let the steak rest while the smoker comes up to temperature about 20 minutes.

Insert a probe thermometer into the center of the tomahawk and place the steak on the cooking grate.

Place the stick of butter in a small aluminum pan and season it with a little Steak Rub.

Flip the steak over after 20 minutes so that it cooks even on both sides.  

Once the internal temperature reaches about 120 degrees start basting the steak with the melted butter.  Flip it over and do the same for the other side.  

Remove the steak from the smoker once it hits about 125-130°F for medium rare or cook it to you’re desired doneness.

Excellent recipe Chef! Enjoyed using your temps on the BGE as a guideline.

https://www.youtube.com/watch?v=VnSA1WTb0hE

Hickory Smoked Tomahawk Ribeye – Tomahawk Steak smoked on Gateway Drum Smoker
 
#smokedtomahawk #tomahawksteak #howtobbqright

WHAT MALCOM USED IN THIS RECIPE:
- Prime Tomahawk Ribeye sourced from The Butcher Shoppe https://bit.ly/TheButcherShoppeFL
- Kitchen Accomplice Beef Broth Concentrate https://amzn.to/2GyT901
- Killer Hogs Hot Rub http://bit.ly/TheHotRub
- Killer Hogs Steak Rub http://bit.ly/TheSteakRub
- Thermoworks DOT http://bit.ly/ThermoworksDOT
- Thermoworks Thermapen http://bit.ly/H2QThermapen
- Red Handle Knife https://bit.ly/H2QKnife6
 
Tomahawk Steaks are huge bone-in ribeyes. They’re cut off the loin and a long section of the rib bone is left attached to each steak. Now this steak is more than enough for one man, so you may want to find someone to share it with or you could tackle the whole thing if you think you can handle it (I know I can!!)

To kick off this beef party I apply a little beef broth concentrate to the outside of the steak.  The concentrate creates a glue on the outside of the steak which helps the seasonings “stick” and it gives the tomahawk a fortified-beefy flavor. You can use olive oil or a little water as a binder; but I’ve been experimenting with the beef concentrate and I like the results.

I hit the outside with a little Killer Hogs Hot Rub http://bit.ly/TheHotRub followed by a good coating of my Killer Hogs Steak Rub http://bit.ly/TheSteakRub (you could use any seasonings you like on this steak). Once seasoned let it rest for 20 minutes.

I fired up my Gateway Drum Smoker for this cook but you can use any smoker. Royal Oak Lump charcoal and Hickory wood chunks provide the heat and smoke flavor. You want the pit running at 275°F. Once it’s up to temp and the seasoning has melted into the meat it’s time to start smoking.

Insert a probe thermometer into the center of the tomahawk for monitoring internal temperature - I used my Thermoworks DOT http://bit.ly/ThermoworksDOT .  The last thing you want to do is over cook it. Also be careful not to stick the probe into a fat pocket. This will give you false readings.  

Place the steak on the cooking grate and close the lid and monitor the temperature. About 10 minutes in I placed a small aluminum pan in the smoker with a melted stick of butter.  Season the butter with a little Steak Rub and let it get happy. Once the steak has cooked about 20 minutes (around 100°F internal) flip it over for even cooking.  

Start basting the steak with the melted butter when it hits the 120°F mark. Flip it over after a few minutes and baste the other side. As this point I left the drum open so the the butter will drip down and cause a little flare-up with the coals. The flames will give you a little searing action without burnin the steak.  

As soon as I see the internal temperature get to 125-126°F it’s done for me. It comes off the drum and rest for 15-20 minutes. I left the probe in the tomahawk, so I could watch the carryover. It stopped at 130°F. I let start to fall back to 125 then it was time to slice. 

The smoked tomahawk was cooked evenly across the steak - a perfect medium rare (Right where I like it). The hickory flavor combined with the seasonings and butter gave it a phenomenal flavor.  I highly recommend trying this method for any thick steak. 

Smoked Tomahawk Ribeye Ingredients:
- 3lb Tomahawk Ribeye Steak 2” thick
- 2 teaspoons Beef Broth Concentrate
- 1 Tablespoon Killer Hogs Hot Rub
- 1 Tablespoon Killer Hogs Steak Rub
- 1 stick butter

Smoked Tomahawk Ribeye Directions:
1. Prepare drum smoker for indirect cooking at 275°F use a couple chunks of hickory wood on the hot coals for smoke flavor.
2. Rub the entire surface of the tomahawk ribeye with the beef concentrate, season with a light coat of Hot BBQ Rub followed by a coat of Steak Rub.  Let the steak rest while the smoker comes up to temperature about 20 minutes.
3. Insert a probe thermometer into the center of the tomahawk and place the steak on the cooking grate.
4. Place the stick of butter in a small aluminum pan and season it with a little Steak Rub.
5. Flip the steak over after 20 minutes so that it cooks even on both sides.  
6. Once the internal temperature reaches about 120 degrees start basting the steak with the melted butter.  Flip it over and do the same for the other side.  
7. Remove the steak from the smoker once it hits about 125-130°F for medium rare or cook it to you’re desired doneness.
8. Rest the steak for 15 minutes and slice.

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Would you like to prepare a large piece of meat on the Big Green Egg that will leave a lasting impression? An eye-catching tomahawk steak is just the thing. A tomahawk is a côte du Boeuf with the rib still attached. Removing the bone would make it a ribeye steak. The bone of the tomahawk steak delivers an intense flavour experience and is quite impressive to look at. Buy your tomahawk steak from a good butcher and prepare it on the Big Green Egg for a perfectly juicy result.


Tomahawk steak

5-rib beef tomahawk

sea salt and black pepper

PREPARATION


Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to 130°C. Remove any skin from the tomahawk and scrape the ribs clean with a small knife, if necessary (or have the butcher do this).
Place the Ribs and Roasting Rack in the Rectangular Drip Pan and then place the tomahawk on it. Place the Drip Pan on the grid and insert the Dual Probe Remote Thermometer pen into the core of the meat. Set the thermometer to 48°C. Close the lid of the EGG and leave the tomahawk to cook for approx. 4 hours until the set core temperature has been reached.
Remove the Drip Pan with the Rack and the meat from the EGG. Remove the grid and use the Cast Iron Grid Lifter to place the Cast Iron Grid in the EGG. Heat the Big Green Egg to a temperature of 250°C. Cut between the ribs to divide the tomahawk into separate steaks.
Place the tomahawk steaks on the grid and close the lid of the EGG. Turn the meat a quarter turn after approximately 1 minute and close the lid again. Flip the meat after another minute, and repeat to create a lovely grill pattern on both sides.
Remove the tomahawk steaks from the EGG, and sprinkle with sea salt and freshly ground black pepper.



It&#039;s super easy to Reverse Sear Tomahawk Steak (in oven) to absolute perfection in a tasty, tender, and juicy steak no matter the thickness! This 2-inch thick tomahawk steak was cooked and seared in the oven with amazing results, no matter the fact that I don&#039;t have a single pan that the giant cut would have fit into! Find out what the &#039;reverse sear&#039; buzz is all about!

Reverse Sear Tomahawk Steak (in oven)

Tbsp kosher salt

Tbsp paprika

tsp pepper

garlic powder

onion powder

2-3 lb tomahawk ribeye steak ((or Cowboy Cut Ribeye,

Tbsp butter

season

Pat your steak portion dry, place it on a wire rack over a rimmed baking sheet and apply the combined seasoning liberally to all surfaces.

brine

Leave the steak uncovered and refrigerate overnight to &#039;dry brine&#039; if possible, otherwise leave the steak out with seasoning for 1-2 hours to warm to room temperature.

cook

Preheat the oven to 225 degrees F (107 degrees C) and place the steak in the middle of the center oven rack. Cook until your steak reaches an internal temperature between 110-115 degrees F (43-46 degrees C).

sear

Finish the steak with one of these two methods (depending on the size of your steak and available equipment): A ) Transfer the steak to a skillet, cast iron pan, or cast iron griddle that is heated to medium-high heat with a tablespoon of cooking oil. Cook the first side until caramelized, flip the steak and cook the second side. Add butter to the pan and use a spoon to baste the cooking steak with the melted butter in the pan (melt your butter and baste with a pastry brush if you&#039;re using a flat cooking surface). ORB ) Leave the steak on the wire rack and baking sheet, then baste both sides with 2 tablespoons of melted butter. While basting, preheat your oven to 500 degrees F (260 degrees C). Return the steak to the middle rack once your oven is preheated.

temp

Your steak is done when the internal temperature reaches 125 degrees F (52 degrees C) for rare, 135 degrees F (57 degrees C) for medium-rare, and 145 degrees F (63 degrees C) for medium.

rest

Rest your steak for at least 15-20 minutes. Leave the steak on the pan or in your skillet and loosely &#039;tent&#039; a square of aluminum foil over the steak while resting. When ready to serve, slice away from the bone and cut against the grain.

This Tomahawk Steak is slow smoked, then seared for a perfectly pink and tender steak!

Reverse Seared Tomahawk Steak

Tablespoons

Tablespoons butter

Remove steak from fridge.

Remove steak from fridge. Remove the steak from the refrigerator approximately 1-2 hours before cooking to allow it to come to room temperature.

Preheat.

Preheat. Preheat your grill or smoker to 225 degrees F. I used oak wood for this steak because I wanted a pronounced smoke flavor, but more mild woods like hickory or alder work great too.

Season.

Season. Season your steak liberally on all sides with the Beef Rub (or with salt and pepper). Make sure to press the seasonings into the meat with your hand as opposed to just sprinkling them on.

Smoke.

Smoke. Place the steak directly on the grill grates of the smoker and close the lid. Cook until the internal temperature reaches 115 degrees F for medium rare (this took me approximately 1 hour). Use an internal thermometer to check the temperature periodically as the steak cooks.

Preheat skillet.

Preheat skillet. Remove the steak from the grill to a separate plate. Preheat a cast iron skillet over medium-high heat. Drop the butter into the pan and when it&#39;s melted and bubbling, it&#39;s time to sear the steaks.

Sear.

Sear. Place the tomahawk steak in the preheated skillet and sear each side for approximately 2-3 minutes or until the steak reaches your desired doneness. Pull your steak at 125 degrees F for rare, 135 degrees F for medium rare, 145 degrees F for medium, 155 degrees for medium well, or 160 for well done (but please just give this one a go at medium rare... it really is the best).

Rest and enjoy.

Rest and enjoy. Let the steaks rest for 10-15 minutes before slicing and eating.

Backyard hero for sure!!!  This is so simple and so good it is darn near foolproof.  I think the most important hurdle is finding a good piece of meat.  Thank tiny little baby Jesus for HEB and their Prime 1 Beef!!!  Everyone at the table swore off any steakhouse and said they were just coming over to mine.  Also you have a 3 pound tomahawk in your recipe and 2 servings listed….maybe if they’re linebackers.  This can easily feed 4 “normal” people.  Mine came in around $45 for USDA Prime.  You do the math.  That is one cheap luxurious tasty meal!!!  I gotta admit….I did peruse the USDA Choice tomahawks and they looked really good for about $15 cheaper.  But I was ain’t going to risk it.  Anyway, for anyone wanting to try this, go for it!  You will certainly be a backyard hero!!!

Going to try tonight. BTW your nutritional label is way off. 1 gram of protein? 54 calories? I think not.

Ummm, all I can say is this turned out as pure perfection. Medium rare with that sear just sealed in those precious juices. My family begged for more and fought over the last couple of slices.  This is officially my go-to recipe. Again, PERFECTION!

This method and recipe was perfect!  My first experience with a tomahawk and it was a huge hit with my family.

We bought our first Tomahawk Steak today and followed your recipe. I watched your video 3x because I was worried about ruining a $120 steak and I’ve never reverse seared before. It came out excellent and I also ordered your dry seasonings. Thanks for the fun and thorough video.

Hey Susie,
Greetings from Tucson, AZ. I had a 2 1/4 lb "Cowboy" Steak in the Freezer and needed a GREAT recipe, of course I came to Hey Grill Hey. I followed the instructions exactly, (except I did not have any Hickory Pellets and I turned over my Grill Grates to have a blazing hot flat surface on my Gas grill) It was the most tender, moist, flavorful, melt in your mouth  steak my wife and I have EVER had!!!! Thank you so much for all the work you put into your recipes, I know there is no fails in your cookbook.

I have used the reverse sear method on these steaks for several years now, and it truly is the BEST method.  I don't own a smoker, so I use the oven at 225 degrees F.   I found your recipe because I was considering doing the final searing on our outdoor grill.  After watching your video, I decided to continue to sear using my original method on our cooktop in the cast iron skillet.   One day I may just get that Big Egg Smoker because your comments on the "oak" is intriguing.

I just made theses steaks. The best I have made. Very good recipe. I grilled them on a rec tec 700 bull grill

https://www.youtube.com/watch?v=nlh5whQUTuo

Today, I'm here to show you how I reverse sear beautiful tomahawk steaks.Tomahawk Steak is one of the most delicious pieces of beef you’ll ever have the privilege of eating. Using a reverse sear method, it’s slow smoked then seared for a perfectly pink and tender steak. BLOG POST HERE: https://heygrillhey.com/perfect-reverse-seared-tomahawk-steak/

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Pit Barrel Cooker: https://cabelas.7eer.net/5Bz79

Smoke Tube: https://amzn.to/2HzNJQ2

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Weber Kettle: https://homedepot.sjv.io/MYEb3

Weber Genesis Gas Grill: https://homedepot.sjv.io/zOV76

Pit Barrel Cooker: https://cabelas.7eer.net/5Bz79

Smoke Tube: https://amzn.to/2HzNJQ2

Lodge Cast Iron: https://amzn.to/2Mf50SH

Kamikoto Knives: https://amzn.to/2VZdRMN

Dalstrong Knives: https://amzn.to/2YJLJdu

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