Smoked Tomahawk Ribeye

hey welcome back to how to barbecue right i'm malcolm reed today i'm going to show you how i smoke a big giant tomahawk steak now i've reverse seared them i've seared them and then moved them over and finished them basting on the cool side but i've never completely smoked one so today i'm firing up my gateway drum throwing some hickory on it we're going to season this steak up and then we're going to get it in that smoke and take it up to a medium rare now i don't know what it's going to be like but i bet it's going to be good let's get to cooking so this tomahawk i have today is two inches thick weighs about three pounds i got it from my buddy kevin down in pensacola at the butcher shop it's a prime grade you can see all the marbling in it you can find these tomahawks just about any butcher now that became real popular all it is is an extra thick ribeye steak with part of that rib bone left on it that's what makes it look like a tomahawk it's really just for show you could cook this giant ribeye two inches thick without the bone if you want to i think meat on the bone does taste better and it looks cool so the first thing we're going to do to it is get some seasoning on it now for a little bit of a binder i'm using some beef concentrate i've been using this on steaks to really amp up that beef flavor it doesn't take a whole lot i just put a little squirt or two on it and just rub it around the meat and this is what's gonna help the seasoning stick you don't have to use this you could use water you could use a little olive oil whatever you want but i think the beefiness from this beef concentrate brings out the best in a rib eye and you can see it kind of already gives it that dark beefy color that's going to translate when we put the smoke to it it's going to look really good so first i'm going to hit it with just a little bit of my hot rub i just want a light cobalt since we're going smoke going barbecue flavors the hot rub is going to be perfect it's going to keep the sweetness out bring a little bit of heat on top of the hot rub i'm going with a little bit of my steak rub now you could use whatever kind of flavors you want on a tomahawk or rib eye like this it's completely up to you i love the texture the steak grub gives brings some good flavors too don't forget the sides then we're going to flip it over give it the same treatment just a little squirt of the beef concentrate it's going to be our glue then we're going a light dose of that hot rub again you could use any barbecue rub here you like just don't get too heavy we're not seasoning the pork butt or a big old brisket followed by a little bit of the steak rub for that texture man that looks good already but now we're just gonna let this tomahawk hang out right here on the cutting board while i fire up my gateway drum so in the fire basket i'm starting with some royal oak lump charcoal and i'm adding a couple tumbleweeds in there to get the fire going we're gonna drop the basket down inside the drum and then fire it up it's gonna take about 15-20 minutes to leave the lid open all the vents open 100 when the coals are good and hot it's time to drop on some hickory wood chunks that's going to give us some good smoke for this tomahawk steak put the rack in place close the lid and adjust the vents we need about a quarter on each intake and about 50 on the exhaust that's going to get good airflow we're going to hold the drum right at 275 where it likes to cook it's going to be perfect for this steak so the tomahawk is looking good it's been resting here on the counter about 30 minutes the drum stabilized at 275 so it's time to get it on i want to watch the internal temperature on a stake this thick so i've got my thermoworks dot with a probe on it and i want to go about dead center now when you're probing a tomahawk or a ribeye you want to watch that pocket of fat that's in the center of it you'll get false readings if that probe goes into it so i'm just going to kind of eyeball where i want that probe that way i know how far to go in and then we're just going to go in evenly about center mass right there that was as far as i wanted so my probe should be about right here it's going to let us watch this temperature the whole time it's on the grill right now it's about 56 degrees internal we're fixing to make that go up by putting in some smoke so we got some good hickory smoke rolling out of the drum i'm just going to take this steak and put it right on the grate and i just want to form it up make sure it's going to hold its shape our probes in real important you're cooking an expensive cut of steak like ribeye or tomahawk steak you want to watch those internals i'm going to get the lid closed on the drum so the steak's been on about 10 minutes and i want to get some goodness to baste it with so i melted some butter put it in an aluminum pan and i'm going to set it off to the side of the grate i'm just going to hit it with a little bit of steak rub give it some extra flavor in that butter and it's going to kind of brown as it gets warmed up in this pan here i'm not going to start basting it yet we're still early in the cook steak's looking good just give that a little stir we'll get the lid back closed with that smoke make it happy all right we've been on about 25 minutes we're hitting just a little over 105 internal i want to get it cooking even on both sides i'm just gonna flip this steak over the butter is all melted up looking good looks great on this side we're getting a little bit of color on it still see that seasoning it's looking like a smoked ribeye it's gonna get the lid closed and keep on cooking right now we're sitting about 115 internal that's the point i want to start basting this kicked up butter over this tomahawk the butter is kind of browned up a little bit it's sizzling what i'm going to do is just take it and put it all over this steak who doesn't love butter on a steak i know it's smoking up it's kind of hard to see smells fantastic and this butter is just going to give it a richness it's going to make those frames kick up in the drum it's going to sear that bottom side so i'm still watching my thermometer when i see it come up to about 120 which is just another three degrees i'm gonna flip it over we're gonna do the same thing i'm gonna leave the lid up on this drum this is gonna let some heat in it's gonna let that butter sizzle we've already got our smoke flavor that hickory in the meat now we're picking up some of that flame kiss from the bottom the distance from the flames from the grate on the drums what makes it a perfect application for cooking a tomahawk like this so we've hit 120 degrees just gonna roll this tomahawk over do the same thing we need some butter on this side as well those flames rocking what smells good bone looks good i want to know on that bone still leaving the lid up letting those flames kiss the bottom of that tomahawk now about the 40 minute mark i'm seeing 128 degrees on the dot i got my thermal pin out and i want to verify that we're right in this area and we're reading 125 124 a couple more minutes we're going to be done i don't want to overcook it so at this point this tomahawk steak is ready i mean look at that sear flip it over one more time you can see that butter was sizzling we're getting a little bit of char on it that's from those flames coming up and kissing it i'm getting this ribeye off that is a beautiful steak time to get it to the cutting board you can see our internals 126 in the center of it i want to let it rest because we cut into it right now we lose all that juice so i've let this tomahawk hang out here for almost 20 minutes now after 10 minutes it climbed up to about 130 degrees that was exactly what i thought it was gonna do now it's fell back down to 124 that means it's fully rested i can go ahead and cut it so the first thing i'm going to do is just follow this bone around and take this steak right off of it now you don't have to get rid of that bone you can save that some good gnawing material right there i'm just going to put it off to the side here and i want to slice this steak up so we can see exactly what it looks like on the inside after we've smoked it hickory wood little hot rub a little bit of steak rub some of that good melted butter that we kicked up with a little of the steak grub i know it's going to be delicious i'm even cutting up his tail fat because that's some of the most delicious part you don't think i'm going to eat that right there oh man delicious smoky get all that goodness of the ribeye that was just in the fat let's see what it looks like off in the middle here i'm gonna grab me a piece out right here that piece right there medium rare that's what i love about smoking from top to bottom you get an even cook on it i love it so if you want to do something phenomenal smoke one of these tomahawks i mean it's an expensive cut of steak yeah you can put some smoke on it delicious flavors on the outside and really turn it into something exquisite something that's different from a straight-up grilled steak this is the way to cook a tomahawk hey i love it i'm gonna be doing some more of these this piece right here has my name on it i've been sitting there eyeballing it i've got to try it two pound tomahawk challenge i got you buddy thanks for hanging out with us here at how to barbecue right today if you like what we're doing subscribe to the channel you can find me on facebook instagram twitter michelle and i do a podcast every week where we'll talk about this tomahawk recipe all the other delicious stuff we're cooking y'all give that a listen too we'll see y'all next time i'm fixing to get down on the bone [Music] show you like knowing on that bone that's how man needs a tomahawk right there jack don't even need a knife just some teethies

Channel: HowToBBQRight

Views: 486,759

Rating: 4.964191 out of 5

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, tomahawk ribeye, tomahawk ribeye steak, tomahawk steak, smoked tomahawk ribeye, how to cook tomahawk steak, cooking tomahawk steak on the grill, Smoked Tomahawk steak, smoked steak, drum smoker, gateway drum smoker, smoker

Id: VnSA1WTb0hE

Length: 8min 57sec (537 seconds)

Published: Fri Oct 09 2020