Hickory-Smoked Reverse-Sear Tomahawk Ribeye
30oz monster steak smoked then seared, sliced tableside.
Cook Mode
One step at a time, big text, timers, and your screen stays awake. 0/7 steps done.
Ingredients
Tap to tick off · 0/9 gathered
Method
- 15 min
Pat the Tomahawk Ribeye thoroughly dry with paper towels. Season generously on all sides with kosher salt, coarse black pepper, and garlic powder. Ensure a full, even coating.
Why it matters
Drying the steak helps achieve a better crust. A generous and even seasoning creates a flavorful bark.
Common mistake
Not patting the steak dry, leading to steaming instead of searing.
- 225°F20 min
Load your smoker or pellet grill with oak wood. Preheat the smoker to a stable 225°F (107°C). Ensure a clean water pan is in place if your smoker uses one, or just let it come to temp for a pellet grill.
Why it matters
A stable, low temperature is crucial for the reverse-sear method to slowly bring the internal temperature up and impart smoke flavor without overcooking the exterior.
Common mistake
Not waiting for the smoker to fully stabilize its temperature before adding the meat, leading to inconsistent cooking.
- 225°F1h
Place the seasoned Tomahawk Ribeye directly on the smoker grates. Insert a reliable probe thermometer into the thickest part of the steak, avoiding the bone. Smoke until the internal temperature reaches 115°F (46°C).
Why it matters
Smoking to this specific internal temperature ensures a beautiful edge-to-edge medium-rare after searing, preventing the dreaded 'gray band' often seen in traditionally seared steaks.
Common mistake
Overcooking during the smoke phase, which limits the window for searing and can lead to a less tender final product.
- 600°F10 min
Once the steak reaches 115°F (46°C), remove it from the smoker and place it on a wire rack. Cover loosely with foil. Increase your smoker or grill temperature to its highest setting (500-600°F / 260-315°C) for the sear, or prepare a cast iron skillet over high heat.
Why it matters
A brief rest allows the steak's surface to cool slightly, which helps prevent overcooking during the high-heat sear. Preparing for the sear immediately ensures a quick transition.
Common mistake
Not allowing the steak to rest at all, or not getting your searing surface hot enough, resulting in a less effective crust.
- 130°F6 min
Add high-smoke point oil to your searing surface (grill grates or cast iron skillet). Sear the steak for 2-3 minutes per side, turning frequently to achieve an even, dark crust. During the last minute of searing, add butter, rosemary, and thyme to the pan, basting the steak continuously.
Why it matters
High heat is essential for the Maillard reaction, creating a deep, flavorful crust. Basting with aromatic butter adds immense flavor and richness.
Common mistake
Not searing long enough for a good crust, or over-searing which can push the internal temperature beyond medium-rare.
- 15 min
Remove the seared Tomahawk from the heat. Place it on a clean cutting board, tent loosely with foil, and let it rest for 10-15 minutes.
Why it matters
Resting allows the muscle fibers to relax and reabsorb the juices, ensuring a tender and moist steak throughout. Skipping this step results in a dry steak.
Common mistake
Cutting into the steak immediately after searing, causing all the delicious juices to run out.
- 5 min
Carve the steak from the bone, then slice against the grain into thick pieces. Arrange on a platter and serve immediately, perhaps with a sprinkle of flaky sea salt.
Why it matters
Slicing against the grain shortens the muscle fibers, making each bite more tender and enjoyable.
Common mistake
Slicing with the grain, which makes the steak chewy.
Sauce It
Cooks & Reviews
Guild members can rate this recipe, log their cooks and share photos.
Sign in to continueMember reviews
No reviews yet — be the first to rate this cook.
Ask the Pitmaster about this recipe
Substitutions, scaling, technique, troubleshooting — get answers grounded in this cook.
Sign in to try the AI Pitmaster on Hickory-Smoked Reverse-Sear Tomahawk Ribeye. New members get 3 free questions.
Sign in to tryComments(0)
Loading comments…