Smoked Tomahawk Ribeye
Hickory Smoked Tomahawk Ribeye – Tomahawk Steak smoked on Gateway Drum Smoker
#smokedtomahawk #tomahawksteak #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Prime Tomahawk Ribeye sourced from The Butcher Shoppe
- Kitchen Accomplice Beef Broth Concentrate
- Killer Hogs Hot Rub
- Killer Hogs Steak Rub
- Thermoworks DOT
- Thermoworks Thermapen
- Red Handle Knife
Tomahawk Steaks are huge bone-in ribeyes. They’re cut off the loin and a long section of the rib bone is left attached to each steak. Now this steak is more than enough for one man, so you may want to find someone to share it with or you could tackle the whole thing if you think you can handle it (I know I can!!)
To kick off this beef party I apply a little beef broth concentrate to the outside of the steak. The concentrate creates a glue on the outside of the steak which helps the seasonings “stick” and it gives the tomahawk a fortified-beefy flavor. You can use olive oil or a little water as a binder; but I’ve been experimenting with the beef concentrate and I like the results.
I hit the outside with a little Killer Hogs Hot Rub followed by a good coating of my Killer Hogs Steak Rub (you could use any seasonings you like on this steak). Once seasoned let it rest for 20 minutes.
I fired up my Gateway Drum Smoker for this cook but you can use any smoker. Royal Oak Lump charcoal and Hickory wood chunks provide the heat and smoke flavor. You want the pit running at 275°F. Once it’s up to temp and the seasoning has melted into the meat it’s time to start smoking.
Insert a probe thermometer into the center of the tomahawk for monitoring internal temperature - I used my Thermoworks DOT . The last thing you want to do is over cook it. Also be careful not to stick the probe into a fat pocket. This will give you false readings.
Place the steak on the cooking grate and close the lid and monitor the temperature. About 10 minutes in I placed a small aluminum pan in the smoker with a melted stick of butter. Season the butter with a little Steak Rub and let it get happy. Once the steak has cooked about 20 minutes (around 100°F internal) flip it over for even cooking.
Start basting the steak with the melted butter when it hits the 120°F mark. Flip it over after a few minutes and baste the other side. As this point I left the drum open so the the butter will drip down and cause a little flare-up with the coals. The flames will give you a little searing action without burnin the steak.
As soon as I see the internal temperature get to 125-126°F it’s done for me. It comes off the drum and rest for 15-20 minutes. I left the probe in the tomahawk, so I could watch the carryover. It stopped at 130°F. I let start to fall back to 125 then it was time to slice.
The smoked tomahawk was cooked evenly across the steak - a perfect medium rare (Right where I like it). The hickory flavor combined with the seasonings and butter gave it a phenomenal flavor. I highly recommend trying this method for any thick steak.
Smoked Tomahawk Ribeye Ingredients:
- 3lb Tomahawk Ribeye Steak 2” thick
- 2 teaspoons Beef Broth Concentrate
- 1 Tablespoon Killer Hogs Hot Rub
- 1 Tablespoon Killer Hogs Steak Rub
- 1 stick butter
Smoked Tomahawk Ribeye Directions:
1. Prepare drum smoker for indirect cooking at 275°F use a couple chunks of hickory wood on the hot coals for smoke flavor.
2. Rub the entire surface of the tomahawk ribeye with the beef concentrate, season with a light coat of Hot BBQ Rub followed by a coat of Steak Rub. Let the steak rest while the smoker comes up to temperature about 20 minutes.
3. Insert a probe thermometer into the center of the tomahawk and place the steak on the cooking grate.
4. Place the stick of butter in a small aluminum pan and season it with a little Steak Rub.
5. Flip the steak over after 20 minutes so that it cooks even on both sides.
6. Once the internal temperature reaches about 120 degrees start basting the steak with the melted butter. Flip it over and do the same for the other side.
7. Remove the steak from the smoker once it hits about 125-130°F for medium rare or cook it to you’re desired doneness.
8. Rest the steak for 15 minutes and slice.
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Friday Fiesta: Flank Steak Tacos for the Weekend Win!
Welcome back to Greve's Garage! In this flavor-packed episode, we're celebrating the end of the week with a Friday Fiesta featuring mouth-watering grilled flank steak tacos! Join me as I show you how to marinate and grill the perfect flank steak, creating a tantalizing taco experience that'll kick off your weekend right. So, set aside those wrenches and brewing equipment for a moment, and let's fire up the grill for a weekend win that'll have your taste buds dancing. Also, keep an eye out for a special appearance by our furry backyard friend, adding a touch of feline fun to the mix. Cheers to the weekend, folks! #taco #grilling #weber #steak
Restaurant Style Fajitas (Authentic Mexican Recipe)
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Very few plates at a Mexican restaurant grab your attention like a plate of sizzling fajitas. First you hear it, then you smell it…then you wish you ordered that platón instead of the chicken enchiladas.
In this video we’re cooking up Restaurant Style Fajitas. I decided to grab some outside skirts for maximum tenderness, but beware when shopping for them. This particular cut goes fast in stores as restaurants demand such large quantities of it. Either side of skirt will have you eating good either way.
And here is the weekly Pro Tip: Don’t over cook them! Common sense, I know, but you would be surprised how easy these can get away from you. Both the scorching plancha and the sizzling platter can keep the fajitas cooking even more and dry out what would otherwise be delicious and tender meat. Shoot for a medium or even medium-rare before you plate it on skillet to serve.
I always say that BBQ is simple, and although we aren’t on a live fire today the principles still apply. A scorching hot heat source, a great cut of beef and a little technique is all it takes for a dinner that will blow away any one who is lucky enough to chow down.
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OG, A perfect blend of sea salt, fresh cracked pepper and fresh granulated garlic, the ORIGINAL season all that has created the most wonderful eating experiences for every civilization, every country and every cuisine in the world. OG is also fantastic on vegetables, dips, salsas and over nearly every meal you can create in your kitchen. No free flow agents, no additives or fillers, just pure spg that brings out the natural flavor of any meat or dish.
WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices.
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Fiesta Foods Sizzling Recipe: Beef Steak - Part 2
Quick Ribeye Steak Fiesta Salad #shorts #scarfcooks #foodlover #foodtiktok
Quick Ribeye Steak Fiesta Salad #shorts #scarfcooks #foodlover #foodtiktok
Grilled Tomahawk Ribeye Steak - Fool Proof Method - PoorMansGourmet
This is a basic tutorial to cook a Tomahawk Ribeye Steak exactly the way you like it. If you don't know the exact internal temperature for the way you like your steak cooked, you can get one with more information about this recipe on my website:
If you'd like to try some of my other Steak recipes, check these out:
Pan Fried Ribeye Steak:
Grilling Thick Ribeye Steaks:
Ribeye Chicken Fried Steak:
Tri Tip Steak:
Garlic Mushrooms & Onions:
Steak and Cheese Sandwich:
Spicy Philly Cheesesteak:
Steak Ranchero's:
Dry Aged Beef:
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Seems like I've got a recipe for just about any occasion, these days. I've got about 300 video recipes posted here on YouTube now and that includes Asian, Italian, Mexican, Cajun, Indian and many other worldly foods. Not to mention all of the classic American or Americanized foods you can find in the USA. My recipe genres break down into some wonderful playlists; Appetizers, Soups and Salads, Pasta and Sauce recipes, Seafood or Chicken recipes. Also Holiday, Barbecue and Party recipes and a whole lot more. So be sure to take a good look at my channel and watch more videos because there's a whole lot more coming your way!