1836 Tomahawk Ribeye Recipe
A Tomahawk is one of the best cuts of steak out there. To maximize depth of flavor, the best way to prepare it is the reverse sear method.
Featuring Sucklebusters 1836 Beef Rub from our "Low & Slow, Bro" BBQ box.
1836 Tomahawk Recipe
Rated 4.0 stars by 1 users
Category
Smoker or Grill
Cuisine
BBQ
Servings
2-4
Prep Time
10 minutes
Cook Time
1 hour
A Tomahawk is one of the best cuts of steak out there. To maximize depth of flavor, the best way to prepare it is the reverse sear method.
Featuring Sucklebusters 1836 Beef Rub from our "Low & Slow, Bro" BBQ box!
Author:Pitmaster Rosalie Pareja
Ingredients
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Sucklebusters 1836 Beef Rub
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1 Tomahawk Steak
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2 Tbsp Butter
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1 sprig of Rosemary
Directions
Preheat your smoker to 200 °F.
Season tomahawk steak with Sucklebusters 1836 Beef Rub. No binder needed.
Smoke at 200 °F for 45 minutes to 1 hour, until reaching an internal temp of 110 °F.
Remove the steak and increase the grill temperature to somewhere around 375-450 °F or on a burner on medium-high. We love to use a cast iron griddle, however searing directly on the grill grate works well too.
Remove the streak at 130-132 °F internal temperature. Add two Tbsp butter and a sprig of rosemary. Cover with foil and let rest.
Slice the meat off the bone and serve!
Recipe Note
Pro Tips: Cut the ribeye into sections. You will find a cap running along the sides of the ribeye, called the spinalis. Separate the spinalis first, then cut the tail off, separating the eye or filet of the ribeye, also known as the longissimus dorsi. By cutting the ribeye into proper sections, you’ll be able to taste the unique parts of the steak!
