My incredibly easy smoked tomahawk ribeye steak recipe is not only epic to look at, but packed full of incredible smoky flavor! It is truly a show-stopping steak. All it takes is firing up your smoker and the right seasoning to turn out a perfectly smoked tomahawk ribeye steak that will wow your family and friends!
Prep Time20 minutesmins
Cook Time1 hourhr10 minutesmins
Resting Time15 minutesmins
Total Time1 hourhr45 minutesmins
Course: Beef Dishes, Dinner Recipes, Main Course, Smoked Meats
Prepare your smoker for indirect cooking at 225°F (105°C).
If you have the time to dry brine your steak by leaving it in the fridge overnight, uncovered, then omit the beef base. If you plan to smoke it right away, rub it with the Better Than Bouillon and season it all over with prime rib rub.
2-3 lb tomahawk ribeye steak, ½ tablespoon Better Than Bouillon, 2 tablespoon prime rib rub
Insert a probe meat thermometer into the center of the steak and place it on the grate in your smoker.
Smoke the tomahawk at 225°F (105°C) for 45-60 minutes, flipping it over once at 30 minutes.
When the internal temperature of the steak reaches 110°F (43°C), turn the smoker up to 450°F (230° C) to get a good sear.
If desired, once the steak reaches 120°F (49°C), you can begin basting it with the optional melted butter. Flip to baste both sides.
3 tablespoon butter
Once the tomahawk reaches an internal temp of 125°F-130°F ( 52°C-54°C) for medium-rare, transfer it to a cutting board and cover it loosely with tented foil. Let the steak rest, covered, for 10-15 minutes.
Once the steak temperature has dropped to about 120°F (49°C) you should slice and serve it. Remember to always slice away from the bone and against the grain.
Notes
Dry brining makes for extra juicy steaks! If you have time, I highly recommend it. The salt in the dry rub brings all the steak juices to the surface, then as it brines it reabsorbs them and draws the salty steak juices into the center of the meat. (It does not make the steak overly salty, it's just enough to get the juices going!)
Refer to this scale for the internal temperatures of different levels of steak doneness: Rare: 120-125°F, Medium-Rare: 125-135°F, Medium: 135-145°F, Medium Well: 145-155°F, Well: 160°F+
Storing: Once cooled, leftovers can go in an airtight container and be refrigerated for up to 3 days. To freeze, vacuum seal the steak or wrap it in freezer paper and place it in a freezer bag. Freeze it laying flat for up to 3 months, and thaw in the fridge overnight.