Tomahawk Ribeye

Gear

For this cook, we used a Traeger Ironwood XL set to 275 degrees to cook the steak evenly prior to finishing with a hard sear. For the sear, we used Jealous Devil charcoal with a Grill Grate in a Weber Kettle. A cast iron skillet would also produce an excellent sear. An instant read thermometer is recommended for temperature control.

instructions

Step 1:

Remove steak from the refrigerator about an hour before the planned cook. This will allow the meat to come up to temperature, producing a consistent internal cook. Preheat your cooker or grill to 275 degrees.

Raw tomahawk ribeye steak thawing on butcher block

Step 2:

Season the steak generously on both sides and on outer edges. Be liberal with the seasoning as it's a thick cut of steak and use a binder if you'd like, such as mustard or oil. We like to add a light coat of bacon grease prior to seasoning. Let the seasoning adhere for a minute or two before placing on the grill.

Tomahawk ribeye steak being seasoned with Sure Fire BBQ Garlic Jalapeño rub

Step 3:

Place the steak on the grill and cook until it reaches an internal temperature of 120-125 degrees. This time will vary based on the thickness of your steak. Once internal temperature is met, remove and let rest while you increase the temperature of your cooker to 500 degrees.

Tomahawk ribeye steak seasoned and placed on smoker to begin reverse sear cook

Step 4:

Sear the steak on the grill or in a ripping hot cast iron pan for 1 - 2 minutes per side until desired crust is reached and the internal temperature has increased to 125 - 130 degrees. Once internal temperature is met, pull the steak, add a few pats of butter to the top, and let rest until carryover cooking brings it a medium-rare temperature of 130 - 135 degrees.

Tomahawk ribeye steak searing on grill grate over flames

Step 5:

After rested, carve out the bone and slice to your desired thickness. Serve immediately with any sides you like. We added grilled corn on the cob and baked potatoes to finish out this steak.