-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!
