Reason for being is that the hot cast iron will cover the entire surface of the steak so you get more of that savory crust as compared to the lines where the grates are. While some folks like to sear on the grill grates, I prefer on a cast iron skillet. Searing with a Cast Iron Skillet Turning the cast iron skillet upside down covers the entire surface of the tomahawk ribeye steak. But there’s a chance you may set off the smoke alarm in your home. As long as you have a hot surface to cook on you’ll be fine. NOTE: don’t feel ashamed if you sear on a skillet on the stove burner in your house. As you gauge temps inside the meat, like I do with my Thermapen Mk4 from Thermoworks, you will have a better feel for when to get the sear going on the other grill.
While the tomahawk ribeye steak is smoking, make sure to get another grill surface as hot as you can for searing. Smoke it between the 225-250F range until internal temp reaches about 125F. Why reverse sear instead of traditional sear? Because you can infuse smoke flavor into the tomahawk ribeye steak first and then sear to lock in that flavor AND those juices from the meat! I like to use smoking woods such as hickory, oak, or pecan for beef. Reverse searing is the opposite of that (hence the name) because you start off by cooking at a low temperature and then finish it off with the high heat on a direct surface. You may be familiar with searing: the process of grilling the meat at a high temp (usually 550F and above) to start off and then moving to the oven at a lower temp until done. Reverse Sear = Smoke then Sear The end result is worth it. It is okay for beef to sit out a little while, not so much for poultry or pork.
#Tomahawk steak. free
Feel free to let it sit for a little while at room temperature to let your seasoning sink in a little. Sprinkle the blend of spices over all sides of the meat portion of the tomahawk ribeye steak. The main ingredients I use are equal parts kosher salt and ground black pepper, then a little less of garlic powder (feel free to mix in a couple more ingredients such as onion powder or paprika). I prefer mine with a simple salt and pepper-based rub. Getting the tomahawk ribeye steak ready for the grill is just like prepping any other steak. Prepping the Tomahawk Ribeye Simply apply a savory, salt and pepper based rub before smoking. Expect a tomahawk ribeye to be around three pounds: two pounds of beef, about a pound of bone. Some butchers can cut a regular ribeye this thick for you if you special order them that way, but right off the shelf you end up with an inch of thickness or less so they can sell more steak to more people. Since the rib bone is attached, the ribeye will be around 2 to 2.5 inches thick. It drops jaws, turns heads, and makes some grown men cry (don’t judge me).Īnother element that makes the tomahawk ribeye different is the thickness. It definitely brings a “wow factor” to the meal.
The main thing that makes the tomahawk ribeye steak different than a regular ribeye is the giant rib bone attached, measuring about 18-22 inches long. What’s the difference between a regular ribeye and a tomahawk ribeye? I’m here to make sure you won’t screw it up. These steaks are a bit pricey at the butcher and that alone can make it intimidating for a newbie who is afraid he/she will screw it up. Tomahawk ribeye steak is becoming more popular thanks to an increase in folks who like to grill and BBQ influencers (such as myself) on social media promoting these magnificent cuts of beef. Tomahawk ribeyes are essentially steaks on a stick.
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