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Smoked and Grilled Bone-In Ribeyes
Take a step above the steakhouse with this decadent tomahawk steak recipe that you can make in your own backyard.
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Ingredients
Ingredients
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2 tomahawk ribeyes (approximately 2.5 lb each)
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0.25 cup extra-virgin olive oil
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1 shallot minced
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1 stick unsalted butter softened
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3 cloves of garlic minced
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basic steak dry rub (recipe follows)
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special tools: one extension rack
Basic Steak Dry Rub
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2 tbsp. hot smoked paprika
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2 tbsp. light brown sugar
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3 tbsp. kosher salt
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3 tsp. cracked black pepper
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2 tsp. ground thyme
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1 tsp. ground rosemary
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1 tsp. chili powder
1 Food Prep
First, in a small bowl, thoroughly mix your basic steak dry rub ingredients.
Next, in a small sauté pan, add the olive oil and heat until smoking. Add 1 minced shallot and 3 cloves of minced garlic and cook over low heat, allowing the garlic and shallots to cook in the hot oil until fragrant. Place 2 (approximately 2 ½ lb. each) tomahawk ribeyes into a large baking dish. Using a mesh strainer, pour the garlic shallot olive oil over the steaks.
Then, In a small bowl, blend together 1 stick of unsalted butter softened, shallots and garlic and set aside.
Finally, rub the steaks with the flavored oil and season liberally with basic steak dry rub seasoning.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: Two-Zone Method
Temp: 350°F to 375°F
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- Place the grate on the grill and add an extension rack to the grill, and cover until ready to use.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place steaks on the extension rack as far away from the heat as possible, cover and allow to smoke for 8 to 10 minutes.
- Remove the steaks and the extension rack from the grill.
- Return the steaks to the grill over high heat and grill 3 to 4 minutes per side for medium rare.
Once the steaks have reached doneness, remove, plate, and top with the garlic-shallot butter. Rest the steaks 10 minutes before serving.
** Cooking times are approximate and based on a 1” steak, including sear time.
For safe meat preparation, reference the USDA website.
Frequently Asked Questions
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