🔥 Smoked Tomahawk Ribeye Recipe

Big Bone. Big Flavor. Big Flex.

When it comes to steak, nothing brings the wow factor like a smoked Tomahawk ribeye. This bone-in beast delivers bold beefy flavor, luxurious marbling, and a caveman aesthetic that turns any meal into an event.

Whether you're feeding a crowd or going solo with style, this reverse-seared Tomahawk is the ultimate steakhouse move—done right in your own backyard.

🧂 Ingredients

• 1 Tomahawk ribeye (2–2.5″ thick, bone-in)

• Throwdown BBQ Rub –or– a blend of:

  • Kosher salt

  • Coarse black pepper

  • Spices of choice - NO SUGAR

• 2 tbsp butter

• 1 sprig fresh rosemary

• 1 sprig fresh thyme

• Meat thermometer

• Smoking wood (oak or hickory preferred)

🔪 Prep

1. Season generously on all sides with Throdown BBQ Rub, or mix up your own SPG (Salt, Pepper, Garlic). Don’t be shy—this steak can take it.

2. Let it rest at room temp for 45–60 minutes. For even better flavor crust, dry-brine in the fridge overnight, uncovered.

🔥 Smoking & Searing (Reverse Sear Method)

1. Preheat your smoker to 225–250°F using oak or hickory for rich, classic smoke flavor.

2. Smoke the Tomahawk until internal temp hits 115–120°F. This usually takes 45–90 minutes depending on thickness.

3. Remove and rest for 10–15 minutes, loosely tented with foil.

4. Sear hot in cast iron or over open flame. Add butter, rosemary, and thyme for the final minute. Sear each side 60–90 seconds until deeply crusted.

5. Slice across the grain, drizzle with pan butter, and serve with pride.

🌡️ Temperature Guide

• Rare: 125°F

• Medium-rare: 130–135°F

• Medium: 135–140°F

🎯 Pro Tip: Always use a meat thermometer. Thick steaks = precise timing.

🥩 Why We Love It

This isn’t just a steak—it’s a celebration of beef at its best. Bone-in. Fire-touched. Perfectly marbled. The Tomahawk Ribeye is how you turn dinner into an experience.