Smoked Tomahawk Ribeye
A show-stopping Tomahawk Ribeye rubbed with oil, seasoned simply with salt and pepper, then slow-smoked to a perfect medium-rare for rich, smoky flavor. Let it rest, slice against the grain and serve big for a Texas-style steak feast.
Recipe Courtesy Of:
Cook Time: 2 hrs 30 mins
Servings: 4
Ingredients: 4
Ingredients
Preparation
-
Step 1
Rub steak with olive oil. Season generously with salt and pepper.
-
Step 2
Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
-
Step 3
Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2 inches, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
-
Step 4
Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
-
Step 5
Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is 275°F.
-
Step 6
Place steak on smoker for approximately 2 hours or until internal temperature reaches 145℉ (medium rare), turning halfway through cooking time.
-
Step 7
Allow steak to rest approximately 5 minutes. Slice against the grain of the steak.
Nutrition Information
762 Calories
25g SAT FAT
52g PROTEIN
5.5 mg IRON
11.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
The Essential Ingredients
Tomahawk Ribeye: A thick-cut, bone-in Ribeye steak that is highly prized for its dramatic presentation, thick size, and rich intramuscular marbling that melts during cooking to produce intense juiciness.
Olive Oil: A natural oil extracted from olives. It has a rich, fruity flavor. Often used in marinades, cooking, and dressings.
Kosher Salt: A coarse-grained salt favored by chefs for its clean taste. Named for its role in the koshering process of meats.
Coarse Ground Black Pepper: An aromatic spice made from dried peppercorns. Black pepper enhances dishes and pairs well with meats.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Related Recipes
Related Videos
Browse Recipes by Category
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
