Cherry-Smoked Reverse-Sear Tomahawk Ribeye
30oz monster steak smoked then seared, sliced tableside.
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Ingredients
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Method
- 1h
Carefully trim any excess hard fat from the Tomahawk ribeye, but leave a thin layer for flavor. Pat the steak completely dry with paper towels. Mix the Kosher salt, coarse black pepper, and garlic powder in a small bowl. Liberally apply the rub all over the steak, pressing it gently to adhere. Let the steak rest at room temperature.
Why it matters
Trimming ensures even cooking and prevents pooling of fat. Drying the surface promotes a better crust. Allowing the steak to come to room temperature ensures more even cooking from edge to edge.
Common mistake
Not drying the steak enough, which inhibits bark formation during smoking and searing.
- 225°F20 min
Preheat your smoker or pellet grill to 225°F (107°C). If using a pellet grill, ensure your hopper is full of oak pellets. If using an offset or charcoal smoker, prepare with oak chunks or splits to maintain a consistent clean blue smoke.
Why it matters
Consistent low temperature and clean smoke are crucial for imparting a subtle smoky flavor without overpowering the beef, while slowly raising the internal temperature.
Common mistake
Using too much wood or dirty smoke, which can lead to a bitter, acrid taste.
- 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 115°F creates that perfect edge-to-edge medium-rare when combined with a high-temp sear, preventing the dreaded 'gray band'. The low temperature allows for maximum smoke absorption.
Common mistake
Smoking to too high of a temperature, which will result in an overcooked interior after the sear.
- 15 min
Once the steak hits 115°F, remove it from the smoker and place it on a wire rack over a baking sheet. Loosely tent with foil. Increase your smoker/grill temperature to its highest setting (500-600°F) or preheat a cast iron skillet over high heat until smoking.
Why it matters
This brief rest allows the surface to cool slightly and moisture to redistribute, setting it up for a better sear. Preheating the searing surface ensures an instant, hard crust.
Common mistake
Not letting the steak rest or not getting the searing surface hot enough, leading to a steamed steak instead of a seared one.
- 500°F6 min
Add 2 tablespoons of unsalted butter to your searing surface (grill grates or cast iron skillet). Once melted and bubbling, carefully place the Tomahawk ribeye down. Sear for 2-3 minutes per side. During the last minute of searing, add the remaining 2 tablespoons of butter, rosemary, and thyme. Baste the steak continuously with the melted herb butter.
Why it matters
The intense heat creates a deeply flavorful, crispy crust through the Maillard reaction. Butter basting infuses the steak with aromatic flavors and promotes an even more golden-brown crust.
Common mistake
Over-searing or not using enough fat, resulting in a burnt exterior or dry crust.
- 15 min
Remove the seared Tomahawk ribeye from the heat. Place it back on the wire rack over the baking sheet, tent loosely with foil, and let it rest for a minimum of 10-15 minutes.
Why it matters
This final rest is critical. It allows the muscle fibers to relax and the juices to redistribute evenly throughout the steak, ensuring maximum tenderness and juiciness when sliced.
Common mistake
Cutting into the steak too soon, which causes all the precious juices to run out, leaving a dry steak.
Slice the Tomahawk ribeye against the grain, separating the meat from the bone first. 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. Tableside slicing adds to the presentation.
Common mistake
Slicing with the grain, which results in chewy, less palatable pieces of steak.
Sauce It
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