Variation of Apple-Smoked Reverse-Sear Tomahawk Ribeye
30oz monster steak smoked then seared, sliced tableside.
Ingredients
- 1 countTomahawk Ribeye Steak— approx. 30 oz, 2-3 inches thick
- 2 tbspKosher Salt— Coarse grain
- 1 tbspCoarsely Ground Black Pepper
- 1 tspGarlic Powder
- 4 tbspUnsalted Butter
- 2 sprigsFresh Rosemary
- 2 sprigsFresh Thyme
- 2 tbspAvocado Oil— High smoke point oil
- Oak Wood Pellets/Chunks— For smoker
Method
1.Prep the Tomahawk
10 minPat the Tomahawk ribeye completely dry with paper towels. Mix Kosher salt, black pepper, and garlic powder to create your rub. Generously season all sides of the steak, including the bone, pressing the rub firmly into the meat.
Why it matters
A dry surface ensures a better crust during searing, and seasoning early allows flavors to penetrate. Don't skimp on the seasoning, it's a big steak!
Common mistake
Not drying the steak enough, which inhibits a good crust.
2.Set Up Smoker and Steak
225°F15 minPreheat your pellet grill or smoker to a stable 225°F (107°C), using oak wood for smoke. Insert a reliable probe thermometer into the thickest part of the steak, avoiding the bone. Place the seasoned Tomahawk directly on the smoker grates.
Why it matters
Low and slow smoking at this stage infuses the steak with flavor without overcooking it, setting the stage for an edge-to-edge medium-rare internal temperature. Oak provides a robust, classic beef smoke flavor.
Common mistake
Placing the probe too close to the bone, which can give an inaccurate, higher temperature reading.
3.Smoke to Target Temp
115°F1h 15mSmoke the Tomahawk until its internal temperature reaches 115°F (46°C). This can take approximately 60-75 minutes depending on the steak's thickness and initial temperature.
Why it matters
Reaching 115°F internal temperature before searing is crucial for the reverse-sear method. It ensures a beautiful edge-to-edge medium-rare with minimal 'gray band' after the final sear, creating a perfectly cooked interior.
Common mistake
Smoking past 115°F, which will result in a more done final product than desired.
4.Rest and Prepare for Sear
10 minOnce the steak hits 115°F, remove it from the smoker and set it aside on a cutting board. Increase your smoker or pellet grill's temperature to its maximum setting (or prepare a cast iron skillet over high heat).
Why it matters
A brief rest allows the surface to cool slightly and prevents immediate overcooking when it hits the high heat. Preparing the searing surface while the steak rests saves time and keeps the cooking flow efficient.
Common mistake
Skipping the rest and immediately searing, which can make the internal temperature rise too quickly.
5.The High-Heat Sear
6 minOnce the smoker is ripping hot, or your cast iron is smoking, add avocado oil. Place the Tomahawk back on the grill or in the skillet. Add butter, rosemary, and thyme to the pan if using a skillet. Sear each side for 2-3 minutes, basting with the herb butter if in a skillet.
Why it matters
The high heat sear develops an incredible, crispy crust (Maillard reaction) on the exterior, adding texture and flavor contrast to the tender interior. Basting with herb butter infuses aromatics and richness.
Common mistake
Not getting the searing surface hot enough, resulting in a steamed instead of seared crust, or over-searing and burning the crust.
6.Final Rest
15 minAfter searing, remove the Tomahawk from the heat and place it on a clean cutting board. Tent loosely with foil. Let it rest for 10-15 minutes.
Why it matters
This final rest is critical! It allows the steak's internal temperature to equalize and the muscle fibers to relax, redistributing juices throughout the meat. This ensures a juicy, tender slice every time.
Common mistake
Cutting into the steak immediately after searing, which causes all the delicious juices to run out, leaving the meat dry.
7.Slice and Serve Tableside
5 minCarve the Tomahawk off the bone, then slice against the grain into thick, shareable portions. Serve immediately.
Why it matters
Slicing against the grain shortens the muscle fibers, making each bite more tender. Serving tableside adds a show-stopping element to your meal.
Common mistake
Slicing with the grain, which results in chewy pieces of meat.
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