Tomahawk Ribeye

Tomahawk Ribeye Recipe | SnS Grills

Introduction

Learn how to perfectly cook a thick tomahawk ribeye steak on the kettle grill using the reverse sear "Cold Grate Technique.” Ribeye steak with a perfect reverse sear is the best, and the Slow 'N Sear® Kettle Grill (combined with the Slow 'N Sear® Deluxe insert) is the perfect combo for smoking, then searing a beautiful USDA Prime Tomahawk Ribeye! 

Prep

Garlic Herb Compound Butter:

  • one quarter cup one cube of unsalted butter
  • one tablespoon of chopped flat leaf Italian parsley 
  • one clove of crushed garlic
  • one teaspoon of chopped thyme 
  • one teaspoon of chopped rosemary 
  • one teaspoon of chopped chives
  • one teaspoon lime zest
  • pinch of cayenne
  • pinch of kosher salt 
  • pinch crushed black pepper 
    Mix all ingredients together until incorporated. Wrap in plastic wrap like a cigar (see video below for demonstration). Place in fridge so butter can harden up. Slice off what is needed when serving.

    Dry brine steak by seasoning with as much kosher salt you would typically use to season a finished steak (1/2 teaspoon per pound is a good starting point). Our ribeye is 16oz. Place steak on a rack (to allow air to circulate) and place uncovered in the refrigerator overnight. 

    Prepare the kettle by scraping off the cooking grate with a grill brush and fully lighting 25 charcoal briquettes in a chimney starter. Place lit briquettes in the Slow ’N Sear (no water needed) and open vents fully until cooker reaches 225°-250°F. Then close vents enough to stabilize temps. 

    Cook

    Cook the steak at 250° over the indirect side of the grill. If you want some added smoke, add a chunk of hickory. Once meat hits 80°F, flip it over to ensure even cooking. 

    When the internal temperature hits 90°F, begin lighting a full chimney of charcoal to prepare for the sear while the steak continues to cook indirect. Once the steak reaches an internal temp of 115°, pull the steak and the grate off the kettle. This will allow the grate to cool completely. Add the chimney of now fully lit briquettes to the Slow 'N Sear. Even out the briquettes and open lower vent completely.  (leave the lid and grate off at this time.)

    Prep the steak for searing by blotting any moisture off the steak’s exterior with paper towels. Coat the exterior with olive oil and black pepper to taste.

    For searing, place the cold grate back on the grill with the steak on the cold side of the grate. Then spin the grate so the cold grate and steak are on the hot side for 45-60 seconds. After 45-60 seconds, flip the steak to the cool side of the grate and spin the grate the other side of the cooker for 45-60 seconds. Repeat process until each side of the steak has been seared for 1.5-2 minutes total, or the exterior has reached the color you desire.  Apply compound herb butter at the end of the cook and enjoy! Learn more about how the Cold Grate Technique works here.

    Watch the full recipe