Your basic Tomahawk Steak is simply a bone-in, three-pound ribeye. In other words, a big hunk of meat. But don’t let that size intimidate you. I’ve got the tips and tricks to show you how to get outstanding smoky goodness from your Tomahawk Ribeye.
Reverse (?) Seared
What the heck is reverse searing? Well, we usually start our steaks by wrapping them in foil and letting them steam. Reverse searing simply means we start out on indirect heat and give the meat a smoke bath to heat them up, before searing over a hot fire.
One of the most important steps in this process comes before we even think about a fire. You need to let your steaks come to room temperature. Just set them on your countertop for 1-1.5 hours. Rub both sides of the steak with lime juice and then coat heavily with Red River Ranch Original Seasoning. Then coat the outside edges with Red River Ranch Mesquite Seasoning.
Tip: Be sure to go heavy on your seasoning. Under Seasoning and Over Cooking are the worst mistake you can make with meat.
Head To The Fire
Once your steaks reach room temperature, move them to the grill over indirect heat to warm them. It should take about 20 minutes to reach about 115 degrees F. Now they’re ready for the real heat. Move the steaks over the hot part of the grill. Mix butter with garlic and horseradish and place a few pats on each steak. Let them sit over the hot fire about two minutes, the flip and go for another 1-1.5 minutes. This will give your steaks a nice crust.
After removing your steaks from the fire, let them rest for about eight minutes before cutting. Don’t tent with foil.
Tip: Cutting into your steaks without letting them rest will cause them to lose some of that good smoky flavor.
Cooking your steaks this way will give you a rare to medium rare final product. It is divine dining at its best!
Reverse Sear Tomahawk Ribeye - Cowboy Kent Rollins
- 2 34 to 36 ounce bone-in ribeye steaks (tomahawk)
- 1 stick butter softened
- 1 tablespoon minced garlic
- 1 tablespoon horseradish
- lime juice
- Red River Ranch Original Seasoning or your favorite blend
- Red River Ranch Mesquite Seasoning or your favorite blend
- Take steaks out of the fridge at least 1 hour before grilling to let them warm to room temperature.
- Meanwhile, in a small bowl mix together the butter, garlic and horseradish. Remove the mixture from the bowl and place on plastic wrap. Form the butter into a roll, cover and place in the fridge until ready to use.
- Rub lime juice on both sides of the steaks. Season the top and bottom generously with the Original seasoning (or seasoning of your choice) and rub in. Season the sides with Mesquite seasoning (or seasoning of your choice) and rub in.
- Place hardwood lump charcoal or wood in the grill. When the coals are hot and white, move them all to one end of the grill. Clean and oil the grill and shut the lid. Place two chunks of apple wood and 2 chunks of alder wood in the grill. Place the ribeyes on the opposite end of the grill, away from the heat. Close the lid.
- Let the steaks smoke about 20 to 25 minutes, turning halfway thru, or until the internal temperature is about 115 degrees F. Time may vary depending on the exact size of your steak, and the type of grill you're using.
- Place the steaks directly over the hot side of the grill, add a slab of butter to each steak and cook for about 2 to 3 minutes. Flip the steaks and cook for an additional 1 to 2 minutes, for about medium rare and the internal temperature should be around 120 degrees F.
- Remove the steaks from the grill and place one more slab of the butter on top of each steak. Let them rest for about 5 minutes, during this time the temperature will climb to about 125 to 130 degrees F. Serve warm.