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–+ servings
sliced smoked tomahawk ribeye on a platter garnished with fresh arugula
Jason Miller

Smoked Tomahawk Ribeye Steak

5 from 1 vote
An impressive special occasion family style steak
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Prep Time 2 hours
Cook Time 2 hours 9 minutes
Total Time 4 hours 9 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 104
Ingredients Equipment Method Nutrition

Ingredients
  

Steak
  • 3½ lb. tomahawk steak
  • 4 oz. beef tallow
Steak Rub Blend (optional)
  • 2 Tbsp. grey sea salt
  • ½ tsp. whole coriander seed coarsely cracked
  • 1 tsp. black pepper freshly and coarsely ground
  • ½ tsp. pink peppercorns
  • ¼ tsp. rosemary dry
  • ¼ tsp. garlic dry, granulated
Pan Sauce (optional)
  • 2 Tbsp. lemon juice fresh
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. lemon zest
  • 3½ oz. butter unsalted, European preferred
  • 1 sprig rosemary fresh
  • 1 sprig thyme fresh
  • 1 Tbsp. parsley fresh, minced

Equipment

  • 1 smoker optional
  • 1 probe thermometer
  • 1 cast iron skillet or heavy bottomed pan
  • 1 Chef Knife
  • 1 Sheet pan
  • 1 pan rack

Method
 

Steak Rub
  1. Combine all ingredients well.
Reverse Sear Method
  1. Bring steak to 50℉ internal temperature by leaving out at room temperature, (about 2 hours, depending on size).
  2. Heat smoker, (or oven), to 225℉.
  3. Place steak into smoker/oven and cook until 10℉ away from desired doneness, (see post).
  4. Remove from heat and coat with steak rub, (or salt), liberally.
  5. Heat skillet on high for 4 minutes.
  6. Add beef tallow to pan and fully melt.
  7. Place steak into pan and sear on both sides until crusted, about 3-4 minutes.
  8. Remove from pan and rest on rack over the sheet pan for 10 to 15 minutes.
  9. Carve the entire steak from the bone and slice for service.
Pan Sauce
  1. Reduce heat of skillet to medium.
  2. Pour off ¾ of the beef tallow.
  3. Add thyme and rosemary.
  4. Add the lemon juice. Worcestershire, and lemon zest.
  5. Bring the liquid to a simmer.
  6. Add the cold butter a little at a time, lowering the heat in order to keep from boiling.
  7. Add the parsley last.

Nutrition

Calories: 104kcalCarbohydrates: 24gProtein: 1gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.1gSodium: 232mgPotassium: 101mgFiber: 1gSugar: 11gVitamin A: 344IUVitamin C: 11mgCalcium: 79mgIron: 1mg

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