Smoked Tomahawk Steak
Taking the Tomahawk Ribeye to the NEXT LEVEL. Smoky, juicy, fatty, & flavorful - it's hard to beat this meat. Here's how to smoke a tomahawk steak on the Char-Griller Gravity Fed 980. Spoiler alert: It's delicious!
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Ingredients:
Tomahawk Steak
Kosher Salt
Black Pepper
Garlic Powder
Paprika
Directions:
Apply a liberal amount of Kosher Salt to your tomahawk steak the night before or first thing when you get your steak home to allow the salt to break down the proteins of this ribeye. This allows the meat to be so tender and juicy! Place back in the fridge until 45 minutes before you start cooking.
Heat your indirect smoker to 225 (f). If you would like to use wood chunks for flavor, add those to your coals as well. (I am using Fogo Lump Charcoal and Cutting Edge Maple Wood Chunks.)
Remove your ribeye from the fridge 45 minutes before placing on the grill. - Season with another round of kosher salt, black pepper, garlic powder and paprika.
Place ribeye on the grill, insert your internal temp probe, and close the grill lid. No peaking until you've hit the internal temp of 110 (f).
(PRO TIP: GRAB A SMALL FOIL TRAY AND ADD A STICK OF BUTTER AND SOME FRESH ROSEMARY LEAVES. KEEP THIS IN THE GRILL THE ENTIRE COOK, AND IT WILL BE THE BEST DAMN BUTTER YOU COULD BASTE YOUR STEAK WITH DURING THE SEARING PROCESS.)
We are shooting for a rare steak, but we will remove it from the grill about 10 degrees less than what we would want, because we will be searing each side for 1 minutes. This will allow the steak to get up to the final temp we are hoping for. - Remove your steak from the Gravity 980, and crank the temperature up to 700 (f). This took my grill 9 minutes to achieve.
Once your grill is piping hot, baste your steak with that smoked butter that's been in the grill, and place it down on the hottest part of your grill. After 30 seconds, rotate the steak 90 (degrees), and let cook for another 30 seconds. This allows your steak to have some nice, uniform grill lines.
Baste the remaining side of the steak, and flip it over and repeat the same process. Rotating 90 (degrees) after 30 seconds.
Remove from grill and let rest, uncovered for 10 minutes. This allows the juices within the meat to settle in their final places, and allow you to have the best, tastiest bite every time.
Enjoy!