Smoked Reverse Seared Tomahawk Ribeye

Tomahawk ribeye steak seasoned with garlic and rosemary, smoked, then reverse seared.

5 from 1 vote

Prep Time 2

Cook Time 45

Refrigerate 2

Total Time 4 45

Course Main Course

Cuisine American

Servings people

Calories 713 kcal

Pat the tomahawk steak dry with paper towels.
40 ounce tomahawk cut ribeye steak
In a small bowl, mix together the black pepper, salt, garlic, rosemary, and olive oil. Coat the tomahawk steak in the salt, pepper, garlic, and rosemary mixture.
1 tbsp black pepper, 1 tbsp kosher salt, 2 tbsp garlic, 1 tbsp dried rosemary, 2 tbsp olive oil
Refrigerate for at least 2 hours but no longer than 12. Remove the steak from the refrigerator at least 2 hours before smoking to bring the meat to room temperature.
Cover the rib bone with foil, so it doesn’t scorch while smoking.
Preheat a smoker or grill to 250℉ using quality oak lump charcoal. Place the steak directly onto the grates of your preheated smoker. Smoke the tomahawk steak until the internal temperature reaches 115 degrees Fahrenheit for a medium-rare steak, about 25 minutes. Remove the steak from the smoker.
In a large cast-iron skillet over high heat, melt the butter. When the pan starts to smoke faintly, add the tomahawk steak to the melted butter and sear until the outside of the steak is brown and the internal temperature reaches 130 to 135 degrees Fahrenheit, about 2 minutes per side for a medium-rare steak.
2 tbsp butter
Remove the steak from the pan and let it rest for 5 minutes before slicing and serving.