Recipe: Appetizing Smoked Tomahawk Ribeye

Recipe: Appetizing Smoked Tomahawk Ribeye post thumbnail image

Smoked Tomahawk Ribeye. Dry-aged, pasture-raised & full of flavor. Raised by a hardworking, independent farmer & delivered to your door. Exceptional Quality, Premium Beef From The Heart Of The Northwest.

Smoked Tomahawk Ribeye If you're familiar with the tomahawk you know it's the same cut as a ribeye. But there are a few key differences. One, the tomahawk steak has a large bone attached. You can have Smoked Tomahawk Ribeye using 4 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Smoked Tomahawk Ribeye

  1. Prepare 2 tsp of salt.
  2. Prepare 1 tsp of pepper.
  3. You need of Your favorite steak seasoning.
  4. You need 3-4 lb of tomahawk ribeye.

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. Slice against the grain of the steak. 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!

Smoked Tomahawk Ribeye instructions

  1. Season steak with all seasonings.
  2. Wrap bone with aluminum foil and place on smoker furthest away from fire for 2hrs at 250-300 degree ferinheight.
  3. Flip every 30 minutes until you reach the 2hr mark.
  4. Move closest to the fire and "sear" until your are satisfied with doneness. We do about 10-15 minutes and it is medium rare..
  5. 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.

Cooking meat on the bone gives it more flavor, and you can't beat the presentation of this impressive steak. Don't be intimidated by how large it is. Put avocado oil, garlic clove, and rosemary on skillet before searing steak. Remove steak from grill and place on a large cutting board. It's called a "tomahawk" because the shape of the cut along with the rib bone attached looks similar to a single-handed ax.

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