Preparation Part 1: Start by selecting a high-quality, 3-4 lb Tomahawk ribeye with that perfect balance of marbling, ensuring rich flavor and tenderness. The more marbled your ribeye is, the more flavor it will bring forth. Then, season generously with a blend of kosher salt, black pepper, garlic powder, and your favorite herbs for a symphony of flavors.
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. A ribeye is one of my favorite cuts of meat, but it doesn’t hold a candle to a smoked tomahawk steak. If you’re familiar with the tomahawk you know it’s the same cut as a ribeye. But there are a few key differences.
The tomahawk steak and ribeye are cut from the same part of the cow. One notable difference is the bone that protrudes from the tomahawk steak. The ribeye steak just has the meat and is much smaller.
Also, think of a ribeye as the seasoned pro of steaks. It’s famous for its incredible marbling, which means it’s loaded with those delicious pockets of fat that melt during cooking, infusing the meat with unmatched flavor and juiciness. The ribeye is typically boneless and comes in various thicknesses, making it both versatile and easy to cook.
Now, the tomahawk ribeye, is the rockstar of the steak world. What sets it apart is not only its flavor, but also its presentation. It boasts an extra-long bone, resembling an axe handle. This bone isn’t just for show, it imparts even more flavor to the meat during cooking. It’s essentially a ribeye with what looks like a Tomahawk axe handle.
Both cuts offer a rich, beefy flavor we all love, but the tomahawk ribeye takes it up a notch with its “wow” factor. It’s perfect for a special occasion, or when you want to elevate your grilling game.
Preparation Part 2:
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook smoked tomahawk ribeye using only 4 ingredients and only 5 easy steps.
The ingredients needed to make Smoked Tomahawk Ribeye:
- 2 tsp salt
- 1 tsp pepper
- Prepare Your favorite steak seasoning
- 3-4 lb tomahawk ribeye
Steps to make Smoked Tomahawk Ribeye:
- Season steak with all seasonings
- Wrap bone with aluminum foil and place on smoker furthest away from fire for 2hrs at 250-300 degree Fahrenheit.
- 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.
- This is a super simple recipe. Just be sure to keep the grill around 250-300 degrees. We use lump coal and hickory wood chips and sometimes wood chunks too. However, you can alternatively use fruitwood like apple or cherry for a sweet, more mild flavor.
The magic happens in the smoker. The slow and steady smoking process infuses the ribeye with a delightful smokiness flavor.
After a good smoke bath, it’s time for the reverse sear. This involves transferring your ribeye to a hot grill or cast-iron skillet for a beautiful sear on the outside while keeping the inside juicy and medium-rare.
Rest and Presentation:
Allow the Smoked Tomahawk Ribeye to rest for a few minutes before slicing. Then put it on a plate, showcasing that impressive long bone for a stunning presentation. The result is a smoky, savory, and downright decadent dish that’s perfect for special occasions or anytime you want to take your grilling game up a notch.
So, fire up your smoker, grab a Tomahawk Ribeye, and get ready for a culinary adventure that’s sure to leave a lasting impression!