Tomahawk Ribeye - Smoked on Traeger Pellet Grill

Slow smoking a large Tomahawk Ribeye allows for even cooking with precise temperature control. Tomahawk Ribeyes typically come in a thick cut and weigh anywhere between 2 and 4 pounds. Slow smoking results in an even cook, resembling a prime rib. Perfect for a small family meal, and goes excellent with au jus as well.

Ingredients

• 1 Tomahawk Ribeye

• 1 tsp ground black pepper

• 1 tsp garlic powder

• 1 tbsp Montreal Steak Seasoning - I use McCormick Grill Mates

• 1/2 tbsp Hardcore Carnivore Black - Beef Seasoning

• Worcesteshire Sauce

• 1/4 cup (half a stick) unsalted butter

• 1 bottle of Johnny's French Dip Au Jus

• 1 tbsp parsley, finely chopped

Instructions

1. Coat one side of the steak with Worcestershire sauce for flavor and binding, usually 5-10 drops. Rub into steak ensuring the entire surface is coated (use less Worcestershire for well-marbled, high-end steaks; for less-marbled steaks, increase the amount of Worcestershire)

2. Lightly season with garlic powder and black pepper

3. Season with Montreal Steak Seasoning. Use a good amount to ensure seasoning is visible across the entire surface of the steak

4. Season with Hardcore Carnivore Black (use about half as much as the Montreal Steak seasoning

5. Pat rub into the steak

6. Repeat steps 1 through 5 on the other side of the steak

7. Allow steak to rest for 15-20 minutes

Set pellet grill to 275° (any grill will work that can be set up for indirect heat at 275°)

1. Place a probe into the steak and set on the grill

2. When internal temperature hits 90°, place a small cast iron bowl on the grill. Add half stick of butter to the bowl, along with Montreal seasoning and close the grill lid. (Use any mixture you would like; garlic and herb seasoning also work well)

3. Flip the steak once the internal temperature hits 100°

4. The butter should be mostly melted at this point. Using a basting brush, coat the top of the steak with the butter mixture and close the grill lid

5. Once the internal temperature hits 125°, flip the steak again and coat the other side with the basting mixture. Close the grill lid

6. When internal temperature hits 126°-130° remove the steak from the grill (this is rare to medium-rare for a thick Tomahawk Ribeye. I have experienced a lot of variability here, always keep the grill going in case you need to throw it back on after you cut into it. I have always preferred smoked steaks fairly rare)

7. Garnish with chopped parsley

8. Allow steak to rest for 10-15 minutes

Au Jus

Because this steak resembles prime rib in taste and texture, au jus is an excellent touch. This is an incredibly simple recipe since the base is store bought.

1. Heat a small pot on the stove at medium to high heat

2. Add 2 parts water to 1 part Johnny's French Dip Au Jus. If serving more than two people, add the whole bottle and 2X the amount of water

3. Boil the mixture for 10 minutes, stirring occasionally

4. If the Tomahawk has rendered any juice at this point, add this to the mixture

Depending on the size of Tomahawk Ribeye, one steak can serve 2-4 people. I usually cut the steak off of the bone, slice it up, and serve with individual sauce cups of au jus. Recipe can easily be multiplied for larger groups. Serving with a toasted bread is a nice touch.

I would also recommend my roasted potatoes, with added roasted bell peppers and some southwestern seasoning.