I make a lot of Tomahawk Steaks and I always try to do something different, either with the dry rub I make or the side I create to serve with this desired hunk of beef. Today, I made delicious grilled tomahawks steaks with a dry rub and some cheesy cast iron potatoes. This whole meal was amazing and quite simple.

The tomahawk steak is a ribeye steak that has 5 inches, or more, of the bone intact. They are typically well-marbled and that fat renders during the cooking process to create a juicy, flavorful taste of beef. Most people will use the reverse sear technique, which is the one I am doing. This is perfect for thicker cuts of beef like the Tomahawk Ribeye. Okay, let's get to the recipe!

Grilled Tomahawk Ribeye Steaks With Cast Iron Potatoes

James Brown

This Grilled Tomahawk Ribeye is reverse-seared for a smoky, juicy center and a beautifully seared crust. It's served with tender cast-iron potatoes topped with sautéed onions and plenty of melted smoked Gouda.

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Servings

Calories 1248 kcal

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Prep Time 20

Cook Time 50

Total Time 1 10

Ingredients

3-4 lbs Tomahawk Ribeye steak
Cooking oil for a binder
1 Jumbo yellow onion
5 tbsp Unsalted butter
2 tbsp Duck fat
4 Golden potatoes
8 oz Smoked gouda cheese shredded from the block
Parsley chopped

Dry Rub

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

Instructions

Remove the Tomahawk ribeye from the refrigerator and let it sit at room temperature for about 40 minutes. Pat it completely dry with paper towels.
Combine the kosher salt, smoked paprika, garlic powder, Mexican chili powder, onion powder, and black pepper in a small bowl.
Lightly coat the steak with avocado oil, then generously season the entire surface with the dry rub.
Use a mandoline to cut the potatoes into thin round slices.
Brush the bottom of a cast-iron skillet with duck fat. Arrange the potato slices in a spiral pattern and season with some of the remaining dry rub. Cover the skillet with aluminum foil.
Preheat the smoker to 275°F. Place both the Tomahawk steak and covered skillet of potatoes on the smoker.
Cook the potatoes for 45–50 minutes, or until tender when pierced. Smoke the steak until it reaches an internal temperature of 118–120°F.
While the steak and potatoes cook, heat a skillet over medium-low heat. Add some of the duck fat and the sliced yellow onion. After a few minutes, add the butter.
Cook the onions for 20–25 minutes, or until softened and sautéed. Keep warm.
Remove the steak from the smoker when it reaches 118–120°F. Let it rest on a wire rack while preparing the grill for direct high-heat searing.
Sear the steak over very hot coals for 60–90 seconds per side.
Remove the steak and let it rest on a wire rack for 12 minutes.
Remove the foil from the potatoes and top them with the shredded smoked Gouda and sautéed onions.
Return the skillet to the grill for about 5 minutes, or until the cheese is completely melted.
Slice the rested steak and serve with the cheesy cast-iron potatoes.

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Nutrition

Calories: 1248kcalCarbohydrates: 37gProtein: 87gFat: 85gSaturated Fat: 43gPolyunsaturated Fat: 4gMonounsaturated Fat: 34gTrans Fat: 1gCholesterol: 316mgSodium: 2409mgPotassium: 1820mgFiber: 5gSugar: 4gVitamin A: 1824IUVitamin C: 36mgCalcium: 464mgIron: 8mg

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Prep Instructions:

Start off by prepping your Tomahawk Ribeye and making sure it is dry. Pat with a paper towel after leaving in room temp for about 40 mins.
In a small mixing bowl add kosher salt, smoked paprika, garlic powder, Mexican chili powder, onion powder and black pepper. Hand mix until it is mixed well.
Using avocado oil, apply to your tomahawk steak and then rub in. Be sure to cover the whole ribeye steak. Now with your dry hand season generously, the whole surface area, sit to the side.
Set a mandolinhttps://amzn.to/37GrbMH to thin slices and slice your potatoes into thin circle discs. From here, apply duck fat https://amzn.to/3629cQs to the bottom of the skillet and brush to cover the bottom of the skillet. Load the skillet with the potato disk in a spiral rotation. Season with the remaining dry rub you just made and cover the skillet with aluminum foil, you want the potatoes to steam.

Cooking Instructions:

Fire up the smoker for reverse searing, 275 degrees. Once the temp hits add the skillet of potatoes and the tomahawk steak. The potatoes will take 45-50 mins (or more), be sure to check and poke with a probe to make sure they are soft and tender. Remove the tomahawk steak at 118-120 internal degrees.
While the tomahawk and potatoes are cooking, set up a skillet on low medium heat and add some duck fat and yellow onions, after a few minutes add the butter. Cook them down for about 20-25 mins, or until they are sautéed. Once sautéed, keep warm until needed.
When the tomahawk reaches 118 degrees internally, remove and rest on a rack. Set the grill up for direct searing (you can leave the potatoes in the cast iron if needed) by removing the deflector plate and adding some more coals (only if needed).
Once your coals are blazing hot, sear your steak for 60-90 seconds per side and remove. Rest on a wire rack and place aluminum foil over it if it’s cold outside.
While the steak is resting, remove the skillet of potatoes and load them with the smoked gouda cheese and sautéed onions. Place it back on the grill and let the cheese melt, about 5ish minutes. Remove and place on a safe surface.
Slice your steak after 12 minutes of resting.
Serve and enjoy with family and friends!

Grilled Tomahawk Ribeye Steaks With Cast Iron Potatoes is a delicious and easy meal to make. Just follow the simple steps below for grilled tomahawk ribeye steaks with cast iron potatoes. Enjoy!