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Try SavoraReverse-Seared Smoked Tomahawk Ribeye
This method uses a smoker to gently bring a thick-cut tomahawk ribeye to the perfect internal temperature before searing it over high heat for a beautiful crust. A show-stopping steak that's surprisingly easy to master!
Ingredients
- steak (approx. 2-3 lbs) Tomahawk Ribeye Steak1
- Olive Oil2 tablespoons
- Kosher Salt2 teaspoons
- Black Pepper1 teaspoon
- Garlic Powder1 teaspoon
- Smoked Paprika1 teaspoon
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Learn MoreMethod
Prepare your smoker: Preheat your smoker to 225°F (107°C) using your favorite wood chips or pellets (hickory or oak are great choices).
Season the steak: Pat the tomahawk ribeye dry with paper towels. Generously season all sides with kosher salt, black pepper, garlic powder, and smoked paprika. Drizzle with olive oil.
Smoke the steak: Place the seasoned steak directly on the smoker grate. Insert a meat thermometer into the thickest part of the steak, avoiding bone. Smoke until the internal temperature reaches 115-120°F (46-49°C) for medium-rare.
Prepare for searing: Remove the steak from the smoker and let it rest for 10-15 minutes while you prepare your grill for searing.
Sear the steak: Preheat your grill to high heat. You can use a cast-iron skillet on the grill or sear directly on the grates. Sear the steak for 2-3 minutes per side, until a deep, crusty sear develops and the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
Rest and serve: Remove the steak from the grill and let it rest for at least 10 minutes before slicing against the grain and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
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