I make a lot of Tomahawk Steaks and I always try to do something different, either with the dry rub I make or the side I create to serve with this desired hunk of beef. Today, I made delicious grilled tomahawks steaks. This whole meal was amazing and quite simple.
The tomahawk steak is a ribeye steak that has 5 inches, or more, of the bone intact. They are typically well-marbled and that fat renders during the cooking process to create a juicy, flavorful taste of beef. Most people will use the reverse sear technique, which is the one I am doing. This is perfect for thicker cuts of beef like the Tomahawk Ribeye. Okay, let’s get to the recipe!
INGREDIENTS
- 1 3-4 lb Tomahawk Ribeye steak
- Cooking oil for a binder
- 1 Jumbo yellow onion
- 5 tbsp Unsalted butter
- 2 tbsp Duck fat
- 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
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Prep Instructions:
- Start off by prepping your Tomahawk Ribeye and making sure it is dry. Pat with a paper towel after leaving in room temp for about 40 mins.
- In a small mixing bowl add kosher salt, smoked paprika, garlic powder, Mexican chili powder, onion powder and black pepper. Hand mix until it is mixed well.
- Using avocado oil, apply to your tomahawk steak and then rub in. Be sure to cover the whole ribeye steak. Now with your dry hand season generously, the whole surface area, sit to the side.
- Set a mandolin to thin slices and slice your potatoes into thin circle discs. From here, apply duck fat
- to the bottom of the skillet and brush to cover the bottom of the skillet. Load the skillet with the potato disk in a spiral rotation. Season with the remaining dry rub you just made and cover the skillet with aluminum foil, you want the potatoes to steam.
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Cooking Instructions:
- Fire up the smoker for reverse searing, 275 degrees. Once the temp hits add the skillet of potatoes and the tomahawk steak. The potatoes will take 45-50 mins (or more), be sure to check and poke with a probe to make sure they are soft and tender. Remove the tomahawk steak at 118-120 internal degrees.
- While the tomahawk and potatoes are cooking, set up a skillet on low medium heat and add some duck fat and yellow onions, after a few minutes add the butter. Cook them down for about 20-25 mins, or until they are sautéed. Once sautéed, keep warm until needed.
- When the tomahawk reaches 118 degrees internally, remove and rest on a rack. Set the grill up for direct searing (you can leave the potatoes in the cast iron if needed) by removing the deflector plate and adding some more coals (only if needed).
- Once your coals are blazing hot, sear your steak for 60-90 seconds per side and remove. Rest on a wire rack and place aluminum foil over it if it’s cold outside.
- While the steak is resting, remove the skillet of potatoes and load them with the smoked gouda cheese and sautéed onions. Place it back on the grill and let the cheese melt, about 5ish minutes. Remove and place on a safe surface.
- Slice your steak after 12 minutes of resting.
- Serve and enjoy with family and friends!
