GrillAmerican
Tomahawk ribeye, reverse-sear
A long-bone ribeye. Treat it like a thick steak, not a roast. Smoke or oven, then a hard sear.
Made it?
1 hr 30 min · 25 min hands-on · pull 130°F · rest 12 min
Ingredients
1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz
- tomahawk ribeye, 2 inches1 1/2 lb
- kosher salt2 tsp
- coarse black pepper2 tsp
- oil or beef fat1 tbsp
Method
- 1
Salt overnight uncovered if you can. Pepper before the fire.
- 2
Indirect or 250°F until 115°F in the center, 40–60 minutes.
- 3
Hard sear 60–90 seconds a side, including the fat edge. Pull 128–130°F.
- 4
Rest 12 minutes. Slice off the bone, then across the grain.
If you don’t have it
- ribeye → tomahawk. Keep the same pull. Leaner cooks faster and dries sooner.
- tomahawk ribeye, 2 inches → What you actually have, if it is the same muscle family. The bone is a handle and a heat shield. Probe the eye, not next to the bone.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making wedge salad.
Next to a ribeye, strip, or porterhouse. Quarter the head. Dressing thick. Bacon crisp. Tomato on top.
20 min
- With this dish, try making baked potato.
In the oven when a reverse-sear steak goes on, or the last hour of a roast. Scrub, oil, salt the skin. 400°F until a probe slides, 50–70 minutes. Split, butter, sour cream, chives. Foil only if you like wet skin.
1 hr
- With this dish, try making steak fries.
Par-cook while the steak dry-brines. Finish when the steak rests. Russets, ½-inch sticks, soak, dry. 325°F then 375°F, or a hot sheet with oil if you refuse a pot of fat. Salt the second they leave the heat.
45 min
Same cut
Ribeye
Steak, tomahawk, or a cheesesteak.