Ingredients
- 1-2 Prime or Choice Grade Tomahawk Ribeyes
- Little Lu's BBQ SPG BBQ Rub
- Olive Oil - To Be Used as a Binder
Anybody who loves beef, and steaks knows that the Holy Grail of steak is known as the "Tomahawk Ribeye". Today, we're going to teach you how to make the perfect, reverse seared Tomahawk Ribeye. A cook that nearly everybody who cooks one of these, is going for!
To get this cook started, we're first going to get those Tomahawk Ribeyes sitting on the counter for about 20 minutes or so, or until they reach room temperature. Why do we do this? Beef like most meat has inter muscular tissue and if you go straight from the fridge to the grill, that muscle will tense up during the cook and create a tougher piece of meat once you're done cooking. Allowing the steak to get to room temperature makes sure all of those muscles have relaxed, and are ready for a good cooking process. Once the steak has hit room temperature you're going to take that olive oil and slather it all over the steak. The goal is to not deep fry the steak, but just coat it with enough oil for the rub to stick. Once that's done you're going to apply your SPG BBQ Rub very liberally to the steak, providing an even coating. When I say liberally, I mean it... A Tomahawk Ribeye has about 2 pounds or more meat on each steak, it's very hard to over season one.
Once the steak is rubbed and seasoned it's time to get that smoker/grill to a temperature of between 220 and 250 degrees. This cook will work best with charcoal, you'll see why here in a moment. For this cook we're going reverse sear. Once the smoker / grill has hit that temp, it's time to do the reverse sear. Take both steaks and lay them right on the hot coals, and let them sit for about 2 minutes or so per side. This will create that coveted crust that you're looking for with those steaks. After you have seared them locking in those juices, take both steaks and lay them on the smoker / grill and cook them until they reach their desired temperature. In our home we like steaks medium rare to medium well, so this takes about 45 minutes to complete.
Once those steaks have hit your desired internal temperature, it's time to take them off and let them rest. This part is almost as important as the cooking process, as it allows the juices to go back into the steak, and it allows the steak to rest before cutting. Let the steak rest for a minimum of about 20 minutes or so under some aluminum foil. Once the steak has rested it's time to carve it, and serve up the perfect, reverse seared, Tomahawk Ribeye!
Instructions
- Set the Tomahawk Ribeyes out, and allow them to hit room temperature
- Start your pit, and get it to between 220 and 250 degrees
- Coat Tomahawks with a coating of Olive Oil
- Apply our SPG BBQ Rub very liberally to each steak
- Set the steaks on your hot coals for 1-2 minutes each side
- Put the steaks on the pit / grill until they hit desired internal temperature
- Once they hit the internal temperature, cover in foil and let rest for 20 minutes
- Carve up, and serve the best, reverse seared Tomahawk Ribeye you've ever made!