The tomahawk ribeye (or cowboy cut ribeye) is a specialty cut ribeye steak. It is also perfect for this reverse sear steak “How To”! Because this ribeye steak is an extra thick (think 1 1/2-2″) prime ribeye with a portion of the rib bone still attached, it is great for this method of cooking.
- Basic seasonings (like Salt, Garlic, and a little Black Pepper)
- Canola oil
How To Reverse Sear Steak (Tomahawk Ribeye)
Basic seasonings like Salt, Garlic, and a little Black Pepper are all that you need. To bind the seasoning and help the meat brown, brush on a light coat of Canola oil before the seasoning. The ribeye steaks need to rest about 30 minutes to come up to room temperature which is the perfect time for firing up the smoker.
Bring your smoker up to 250 degrees. Cooking the ribeye steak low and slow at first allows the meat to cook evenly, and it will keep moisture (which is flavor) inside the meat longer.
You do need a good thermometer when it comes to doing a reverse sear steak. It is important to see what’s going on while the steaks are on the pit. It is not a good idea to rely on guessing when it comes to expensive meat.
The target temperature for the first part of this cook is 115. It’s about 10 degrees shy of the final range and leaves enough time to put the final Hot & Fast sear on the outside. It should take about 1 hour at 250 to get them to the mark, but that’s where your thermometer comes in handy. Don’t go by time alone, trust the thermometer and pull it off when it hits 115 internal regardless of time.
While the tomahawk ribeye steaks are slowly coming up to temp on the smoker, fire up the grill to finish off the process.
When the ribeye steaks hit the 115 mark take them inside and brush the outside with melted butter. Also lightly sprinkle both sides with a coarse mixture of salt and pepper. Now the ribeye steaks are ready for the final sear.
Get the ribeyes on the grill grates and set a timer for 2 minutes. You want want these steaks to finish at 125-130 degrees, but also good looking grate marks on each side. This is where the grill grates work magic. After the first 2 minutes, rotate the steaks a quarter turn. Set the timer for 2 minutes again and step back. As soon as the timer goes off flip the steaks and repeat the same process. It’s going to take approximately 8 minutes total for the steaks to hit the medium rare range. Use a thermometer and get them off the grill when you see 125-130 degrees.
The last part of the reverse sear steak process is the hardest: the final rest. It’s important to rest any piece of meat when it comes off the grill and that really applies to thick steaks like these.
It’s finally time to sample this meat. Yes, it is a long process to reverse sear steak, but it’s definitely worth the effort!
How to Trim Ribeye Steak from a Prime Rib Roast Selecting the perfect ribeye steak: there are many different opinions on the matter. The following video will try to make things clear to you, so you can select the ribeye steak that you really want.
Caveman Style Flat Iron Steak Recipe Man-up and release your inner caveman as you follow along with this caveman style flat iron steak recipe tutorial. This flat iron steak recipe was filmed and fired in snowing zero degree weather on location in Lake Tahoe.
Tools you may need for this recipe:
Wireless Remote Digital BBQ Meat Thermometer
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