The Tomahawk Ribeye Steak is a big piece of meat with a bone sticking out, making it look really cool. It’s a favorite for many because it’s juicy and full of flavor. Cooking it with a method called reverse searing makes sure it’s done just right, not too raw or overcooked.

To go with the steak, crispy potato wedges are a great choice. They’re like thick-cut fries, but even better. When they’re golden and crunchy on the outside and soft on the inside, they’re perfect. And the dipping sauce made of sour cream and hot sauce adds a nice kick. Together, the steak and potatoes make a meal that’s tasty and filling.

Why I Chose A Tomahawk Ribeye

I like a good Tomahawk Ribeye Steak! They handle seasoning very well and it allows me to add some smoke before the sear with reverse searing, which is exactly what I did here.

Preparing the Steak for Cooking

The first thing I do is place my steaks on a wire rack with a sheet pan underneath and let them come to room temp for about 45 minutes. From here, I pat them dry with a paper towel and then apply avocado oil as a binder. Once this is applied, I like to season with an even mixture of salt, pepper, and garlic powder, it’s the perfect balance of flavor for a good fatty steak.

How to Reverse Sear A Steak

Let the steaks hang for about 20 minutes with the seasoning on them. This is the time when the smoker is fired up, setting it to 250 degrees F. Once the temp is reached, add a few chunks of apple or hickory wood chunks and load it up with the steaks. It will take about 45-60 minutes for the steaks to reach an internal temperature of 118 degrees F. Always probe to make sure.

Preparing the Potato Wedges

During that time, take 3 large russet potatoes, remove the skin, and cube them.

Once cubed, add them to a pot of boiling water (with a pinch of kosher salt) and boil until they become soft, to the point a toothpick can easily slide through them. At this point, use a potato ricer and smash them into a mixing bowl. Add 2-3 tablespoons of corn starch, 2 tablespoons of a seasoning mix (2 teaspoons each of salt, pepper, garlic powder, and onion powder), and 1 cup of shredded Jack cheese. Mix until it becomes smooth and dense. Place it all in a zip lock bag and even it out, making it flat and airtight. Place them in the freezer for 30 minutes.

Searing the Steak

Check the steaks and remove them from the smoker. Make sure to open all vents and remove the reflector plate, add some more charcoal if needed, and set the grill up for searing. Once the coals are at the point of searing (I like to let them heat up for about 8-10 minutes), add the steaks to the hot grill and sear for 60-90 seconds per side. Remove them from the grill once the internal temperature is 128 degrees F. And let them rest on a wire rack (with a sheet pan under them) for 15 minutes.

Frying the Potato Wedges and Serving

Now, get the potatoes out of the freezer and remove them from the ziplock bag (keeping it all intact) and cut them into your wedge strips. Fry the wedges in shallow oil (350 degrees for the frying temp) for 3-4 minutes per side. Be sure to stay and keep an eye on them, some may fry quicker than others. Just make sure they all are brown and crispy. Remove and place in a bowl and season with salt. Serve them with the Tomahawk Ribeye Steak and with a dipping sauce made of 1/2 cup sour cream mixed with 3 tablespoons of hot sauce.

Ingredients:

1 Tomahawk Ribeye Steak
Avocado oil (for binding)
Salt
Pepper
Garlic powder
3 large russet potatoes
2-3 tablespoons corn starch
2 tablespoons seasoning mix (comprising 2 teaspoons each of salt, pepper, garlic powder, and onion powder)
1 cup shredded Jack cheese
1/2 cup sour cream (for the dipping sauce)
3 tablespoons hot sauce (for the dipping sauce)

Below is a printable recipe card!

Tomahawk Ribeye Steak with Crispy Fried Potato Wedges

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Servings 4

Ingredients

For the Steak:
1 Tomahawk Ribeye Steak
Avocado oil for binding
Salt
Pepper
Garlic powder
For the Potato Wedges:
3 large russet potatoes
2-3 tablespoons corn starch
2 tablespoons seasoning mix comprising 2 teaspoons each of salt, pepper, garlic powder, and onion powder
1 cup shredded Jack cheese
For the Dipping Sauce:
1/2 cup sour cream
3 tablespoons hot sauce

Instructions

Start with a Tomahawk Ribeye Steak and let it come to room temperature on a wire rack with a sheet pan underneath for about 45 minutes.
Pat the steak dry with a paper towel and apply avocado oil as a binder.
Season the steak with an even mixture of salt, pepper, and garlic powder.
Let the steak sit with the seasoning for about 20 minutes.
Fire up the smoker to 250 degrees F, and once the temperature is reached, add apple or hickory wood chunks.
Place the steak in the smoker for about 45-60 minutes or until it reaches an internal temperature of 118 degrees F.
Cube 3 large russet potatoes and boil them in salted water until soft.
Use a potato ricer to smash the potatoes and transfer them to a mixing bowl.
Add 2-3 tablespoons of corn starch, 2 tablespoons of a seasoning mix, and 1 cup of shredded Jack cheese to the potatoes and mix well.
Transfer the potato mixture to a ziplock bag, flatten, and freeze for 30 minutes.
Remove the steak from the smoker and prepare the grill for searing.
Sear the steak on the hot grill for 60-90 seconds per side or until it reaches an internal temperature of 128 degrees F.
Let the steak rest for 15 minutes.
Fry the potato wedges in shallow oil at 350 degrees F for 3-4 minutes per side.
Serve the steak and potato wedges with a dipping sauce made of 1/2 cup sour cream and 3 tablespoons of hot sauce.

This Tomahawk Ribeye Steak and Crispy Fried Potato Wedges recipe is a delightful treat, but there’s always room for experimentation. If you’re looking to switch things up, consider marinating the steak in a mixture of soy sauce, honey, and ginger for an Asian twist. For those who prefer a leaner cut, a sirloin or filet mignon can be a great substitute for the ribeye.

When it comes to the potato wedges, sweet potatoes can offer a more nutritious and slightly sweeter alternative to russet potatoes. You can also sprinkle some rosemary or thyme for added flavor. For the dipping sauce, Greek yogurt can be a lighter alternative to sour cream, and for those who like it spicier, adding a dash of chili flakes or using a spicier hot sauce can elevate the heat. Remember, cooking is as much about personal preferences as it is about following recipes. So, feel free to get creative and make this dish truly your own!