Reverse Seared Tomahawk Ribeye with Grilled Potatoes & Corn on the Cob

If there’s one thing that says “Southern summer evening” better than sweet tea and porch swings, it’s a thick-cut, bone-in Tomahawk Ribeye kissed by smoke and fire. This recipe brings the wow factor to your next cookout with a reverse-sear technique that guarantees a juicy medium rare inside and a crusty, flavorful char on the outside.

We’re pairing it with cast iron grilled potatoes and smoky-sweet corn on the cob, all seasoned to perfection with Little Lu’s rubs. This meal is bold, balanced, and made to impress—whether you’re feeding the family or hosting a backyard BBQ showdown.

What You’ll Need

For the Steak:

1. 1 Prime Grade Tomahawk Ribeye
2. Little Lu’s SPG
3. Flaky sea salt (for finishing)

For the Potatoes:

1. 2–3 Russet potatoes, cut into quartered wedges
2. Olive oil
3. Little Lu’s Birdie Rub

For the Corn:

1. 4 ears of corn on the cob, husked
2. Olive oil
3. Little Lu’s SPG
4. Aluminum foil

1. Fire Up the Smoker
Preheat your smoker to 350°F. This indirect heat setup is key to building flavor low and slow before we finish hot and fast.

2. Season That Tomahawk
Take your ribeye out of the fridge and let it breathe. Season it liberally with Little Lu’s SPG—it’s a simple, bold blend that lets that premium beef shine. Let it rest for about 15 minutes to soak in those flavors.

3. Prep the Sides

1. Toss the quartered potatoes in olive oil and coat them generously with Little Lu’s Birdie rub (yes, it’s not just for poultry).
2. Oil the corn and hit it with Little Lu’s SPG, then wrap each ear in foil to trap that steam and smoky flavor.

4. Get Everything on the Grill

1. Once the smoker hits 350°F, place the potatoes in a cast iron pan right on the grates.
2. Add the foil-wrapped corn and the tomahawk to the top shelf.

5. Mid-Cook Flip & Rotate

1. At the 15-minute mark, flip the steak and give those potatoes a stir so they cook evenly.
2. After another 15 minutes, flip the steak one last time for 5 more minutes and rotate the potatoes again.

6. Time to Sear
Now the fun part—the sear. Crank your Pit Boss up to 500°F, sear plate open. Drop that tomahawk directly over the flame and let it sizzle for about 2 minutes per side. You're looking for a deep, caramelized crust.

7. Let It Rest
Pull the steak off and tent it loosely with foil. Let it rest for 10 minutes while you plate up those crispy potatoes and smoky corn.

8. Slice & Finish
After the rest, slice into that perfect medium-rare ribeye. Finish it with a pinch of flaky sea salt and just admire that color for a second—then dig in.

Reverse searing is the secret weapon for thick steaks. By smoking low and finishing hot, you get full flavor and perfect doneness—no guesswork, just greatness.