Smoked and Reversed Seared Tomahawk
What better way to watch some football than with a smoker full of Tomahawk Ribeyes!
We hung these bad boys in my Oklahoma Joe Bronco Pro and kissed them with smoke. Once done we sliced, served, and fell into a meat coma.
Smoked and Reversed Seared Tomahawk
Course: It Goes MooServingsservings
Prep time
30
minutesCooking timeminutes
Ingredients
Tomahawk Ribeye Steaks
Salt, Pepper, Garlic Powder, Onion Powder, and Paprika or Your Favorite Steak Seasoning.
Butter, Rosemary, Thyme, Sage
Directions
- Rub steaks down with olive oil and apply seasonings
- Allow steaks sit for about 30-60 minutes if possible.
- In an aluminum pan, place butter, rosemary, thyme, and sage. The pan will be placed underneath the steaks.
- Place in 275-300 degree smoker. Baste steaks with butter mixture from the pan underneath a few times during the cook. The pan will also collect drippings from the steaks. This technique works best when steaks are on a top rack and the pan is on the main grate. (I used my barrel smoker because I didn’t have room in the pellet smoker). Remove steaks from smoker when they reach your desired internal temp. I pull at 120-125.
- On the hottest surface you can provide, sear those big boys for 3 mins each side.
- Once the steaks are pulled, allow them to rest 10-15 minutes. It’ll be the best steak you’ve ever had…and you did that!!!
