Smoked Tomahawk Ribeye. Find Deals on Tomahawk Ribeye Steaks in Groceries on Amazon. 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.
If you're really hungry you can use that bone as a handle, and just eat the whole steak caveman style.
Smoked tomahawk steaks are a thick, flintstone-like hunk of ribeye with the "handle" still attached and they taste just as awesome as they look right out of the smoker!
I make no bones about it, these steaks are easy to cook if you follow these instructions and you'll be the steak master in your neighborhood for years to come!
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.
- You need 1 tsp of pepper.
- You need of Your favorite steak seasoning.
- It's 3-4 lb of tomahawk ribeye.
Reverse searing is a method where you slow smoke the steak at a low temperature for a long time. Smoked and Grilled Tomahawk Ribeyes with Shallot-Garlic Butter and Basic Steak Dry Rub. If you've never encountered a tomahawk chop, you should. A brontosaurus sized steak, the tomahawk cut is a bone on ribeye with extra bone added for visual effect.
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.
Happy birthday America! 🇺🇸🇺🇸🇺🇸 How to Smoke Baby Back Ribs with Melissa Cookston I like to reverse sear my tomahawk rib eye steaks. To reverse sear, the tomahawk steak is cooked at a lower temperature on the smoker while the meat slowly comes up in temperature. Smoked till medium rare, then seared over high heat for a caramelized crust, this giant beef cut is raising the steaks. It's called a "tomahawk" because the shape of the cut along with the rib bone attached looks similar to a single-handed ax.
