Grilled Tomahawk Ribeye Steaks With Cast Iron Potatoes
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.
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.
Video
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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