The tomahawk ribeye steak stands alone at the top of the list for most bbq fanatics. Mostly because it checks off all of the lists with its flavor, presentation and size! The long bone provides a handle for you to hold while you bite straight into your steak, this is what we all have in our minds.

Truth be told, not many people even approach the tomahawk in that manner, it is usually sliced and served to 2-3 people in proper portions. The tomahawk we have today comes in at a weight of 3.2 pounds!

There are many ways you can prepare this massive cut of beef. I am applying a simple, but delicious, chili dry rub. I am using the chili dry rub because it’s a choice grade steak.

Typically when the steak is a prime or higher, I only use salt because the flavor of the meat will be just perfect. With choice, a nice dry rub is appropriate to enhance the flavors. You can find the rub ingredients within this recipe, below.

Let’s not forget about sides, this is where a lot of creativity comes into play and you have the freedom to act healthy with some roasted veggies or go for the carb overload with a loaded baked potato.

I wanted to land right in the middle, so I made roasted fingerling potatoes with roasted veggies, all in one skillet. The complete dish was absolutely money! Okay, let’s jump into the recipe!

Reverse Seared Tomahawk Ribeye

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Course Main Course

Cuisine American

Servings 4

Ingredients

1 3lb Tomahawk ribeye any ribeye will work
Duck fat for binder

Chili Dry Rub

1 tbsp Kosher salt
2 tsp Black pepper
2 tsp Garlic powder
2 tsp Mexican chili powder
1 tsp Onion powder
1 tsp Smoked paprika

Fingerling Potato Skillet

6-8 Fingerling potatoes cut in half
1 Whole yellow onion chopped
1 Red bell pepper seeded and hopped
1 Jalapeño seeded and diced
3 Garlic cloves
6-8 oz Whole baby portobello mushrooms
1 tsp Salt
1 tsp Black pepper
2 tbsp Unsalted butter
2 tbsp Avocado oil

Instructions

-Start off by setting your tomahawk steak out at room temperature for about 45 mins. During this time, measure out your ingredients for your cook and prepare your veggies/potatoes. After 45 mins pat the steak dry with a paper towel.
-Apply duck fat on your steak. Apply it on all sides, generously and then mix your seasonings together. Hand mix, it mixes better this way. Season your steak generously on all sides, this includes the edges.
-Fire up your smoker to 250 degrees and then add some apple wood chunks for a delicious smoky flavor. Place the tomahawk on and smoke until an internal temp of 115-118 degrees.
-While the ribeye is on the smoker place a carbon steel https://amzn.to/3Lim7N0 skillet over medium heat, I use my induction stove top https://amzn.to/3DevAT6 for this. Let it warm up for 5-8 mins and add avocado oil and your butter. Now toss in your fingerling potatoes. Let roast for 5ish mins and then stir. Keep an eye on them so they don’t burn. Now add some salt and then the mushrooms, bell peppers, jalapeños and onion. Stir with a wooden spoon for a minute and then add some pepper. Let cook for 5 mins and then stir, repeat this until they are done. Once they are done, place in a container and put foil over the top to seal the heat in.
-Check the steak and remove at 115-118 internal temperature. Place on a wire rack and set up your searing station. I like to sear over hot active charcoal.
-Once your station is fired up, place your ribeye on and sear for 60-90 seconds, flip and repeat. Now remove and place on the wire rack for an 8-10 minute rest.
-Once rested, slice to your preference and plate with your potatoes and veggies.
-Enjoy with family and friends!