Smoked Tomahawk Ribeye
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- Опубликовано: 8 окт 2020
- Hickory Smoked Tomahawk Ribeye - Tomahawk Steak smoked on Gateway Drum Smoker
#smokedtomahawk #tomahawksteak #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Prime Tomahawk Ribeye sourced from The Butcher Shoppe bit.ly/TheButcherShoppeFL
- Kitchen Accomplice Beef Broth Concentrate amzn.to/2GyT901
- Killer Hogs Hot Rub bit.ly/TheHotRub
- Killer Hogs Steak Rub bit.ly/TheSteakRub
- Thermoworks DOT bit.ly/ThermoworksDOT
- Thermoworks Thermapen bit.ly/H2QThermapen
- Red Handle Knife bit.ly/H2QKnife6
Tomahawk Steaks are huge bone-in ribeyes. They’re cut off the loin and a long section of the rib bone is left attached to each steak. Now this steak is more than enough for one man, so you may want to find someone to share it with or you could tackle the whole thing if you think you can handle it (I know I can!!)
To kick off this beef party I apply a little beef broth concentrate to the outside of the steak. The concentrate creates a glue on the outside of the steak which helps the seasonings “stick” and it gives the tomahawk a fortified-beefy flavor. You can use olive oil or a little water as a binder; but I’ve been experimenting with the beef concentrate and I like the results.
I hit the outside with a little Killer Hogs Hot Rub bit.ly/TheHotRub followed by a good coating of my Killer Hogs Steak Rub bit.ly/TheSteakRub (you could use any seasonings you like on this steak). Once seasoned let it rest for 20 minutes.
I fired up my Gateway Drum Smoker for this cook but you can use any smoker. Royal Oak Lump charcoal and Hickory wood chunks provide the heat and smoke flavor. You want the pit running at 275°F. Once it’s up to temp and the seasoning has melted into the meat it’s time to start smoking.
Insert a probe thermometer into the center of the tomahawk for monitoring internal temperature - I used my Thermoworks DOT bit.ly/ThermoworksDOT . The last thing you want to do is over cook it. Also be careful not to stick the probe into a fat pocket. This will give you false readings.
Place the steak on the cooking grate and close the lid and monitor the temperature. About 10 minutes in I placed a small aluminum pan in the smoker with a melted stick of butter. Season the butter with a little Steak Rub and let it get happy. Once the steak has cooked about 20 minutes (around 100°F internal) flip it over for even cooking.
Start basting the steak with the melted butter when it hits the 120°F mark. Flip it over after a few minutes and baste the other side. As this point I left the drum open so the the butter will drip down and cause a little flare-up with the coals. The flames will give you a little searing action without burnin the steak.
As soon as I see the internal temperature get to 125-126°F it’s done for me. It comes off the drum and rest for 15-20 minutes. I left the probe in the tomahawk, so I could watch the carryover. It stopped at 130°F. I let start to fall back to 125 then it was time to slice.
The smoked tomahawk was cooked evenly across the steak - a perfect medium rare (Right where I like it). The hickory flavor combined with the seasonings and butter gave it a phenomenal flavor. I highly recommend trying this method for any thick steak.
Smoked Tomahawk Ribeye Ingredients:
- 3lb Tomahawk Ribeye Steak 2” thick
- 2 teaspoons Beef Broth Concentrate
- 1 Tablespoon Killer Hogs Hot Rub
- 1 Tablespoon Killer Hogs Steak Rub
- 1 stick butter
Smoked Tomahawk Ribeye Directions:
1. Prepare drum smoker for indirect cooking at 275°F use a couple chunks of hickory wood on the hot coals for smoke flavor.
2. Rub the entire surface of the tomahawk ribeye with the beef concentrate, season with a light coat of Hot BBQ Rub followed by a coat of Steak Rub. Let the steak rest while the smoker comes up to temperature about 20 minutes.
3. Insert a probe thermometer into the center of the tomahawk and place the steak on the cooking grate.
4. Place the stick of butter in a small aluminum pan and season it with a little Steak Rub.
5. Flip the steak over after 20 minutes so that it cooks even on both sides.
6. Once the internal temperature reaches about 120 degrees start basting the steak with the melted butter. Flip it over and do the same for the other side.
7. Remove the steak from the smoker once it hits about 125-130°F for medium rare or cook it to you’re desired doneness.
8. Rest the steak for 15 minutes and slice.
Connect With Malcom Reed:
howtobbqright.com/
FB - / howtobbqright
T - / howtobbqright
IG - / howtobbqright
Malcom's Podcast - howtobbqright.com/howtobbqrigh...
For Malcom's BBQ Supplies visit - h2qshop.com/ 
Развлечения
"We kicking up some of that flame kiss. Them flames Rockin'. I wanna naw on that bone." This dude is the real deal
“I wanna verify that “
Love when Malcolm talks to his food “ I’ve been eyeing you”
*malcom
After seeing you you do it it doesn't look hard at all I think I'll be getting me one this weekend
@Kody C. *Malcom
Man said I wanna knaw on that bone hahahaha
I've been smoking a prime tomahawk about once a month most of the year. Hit it w Killer Hogs AP and Steak Rub, smoke her to 126 degrees on the traeger and sear it on a smoking hot grill. It's literally other worldly.
Bro that kind of meat cannot be challenged
@@lorenperry3726 i keep it between 180 and 200. It really doesn't take that long so keep an eye on it or you might get surprised
@@lorenperry3726 I do almost all my steaks that way and lower temps are better, but sometimes time is an issue. If I have time I use the smoke setting on the traeger which is about 180-200 and really pumps out the smoke. If I am pressed for time I do it at 225 or 250 then I give it a good sear on a charcoal grill. I love my traeger, but they really suck for searing. I've seen some pellet grills that have a gas powered seering box on the side. Even seen people mount them to a traeger. One day :)
How long does it usually take?
If I win the lottery Im hiring this man as my personal chef and sending his kids to college
Same
Lol, no doubt.
Bruh he already making money like crazy
he's got 1.25m subs... he doesnt need to be someone slave. He will just continue to post videos and eat these steaks. damn lucky.
@@imperius_lxxvii9999 you’re a chicken doinker. Ain’t no one said nothing to anyone about no slaves anywhere at anytime. are you huffing glue?
I truly have learned a lot from Malcom, been watching for a couple of years.. One of my best teachers... Keep up the good work my man...
Love this man and his wife. Their podcasts are so fantastic ! listen to them over and over , you feel like you are there just hanging out with them right at home. Enjoy listening to their stories, they are So friendly, funny and informative.
If I walk into a BBQ spot and a guy like this is cooking, I know I am in for some good eating.
Yes , the same thing is said about Mexican tacos , if the cook is big the food is delicious, it has been true 100 % of the time for me
@@beerman9807 😂😂😂
Let’s just take a second to admire his drip
Many out there try to teach you how to throw down on the grill, but fall terribly short. This man actually delivers. You’re the man Malcom!
This dude is the friend you wanna have hanging out in your backyard every Sunday afternoon.
Malcom sneakin’ them one-liners in at the end of the video! 😂😂
I want y’all to know I got a great tomahawk and followed this method for my wife and I. She is a very honest critic, and ranked this a 9.9/10. Thank you, Malcolm. My wife and I’s favorite thing I’ve ever cooked.
He has one of the best personalities for a pit master ....not overly confident...he seems like someone you would love to be at his cookout ....and not just for the food
“You don’t think I’m going to eat that” tail fat lost the war
Tail fat didnt stand a chance!
I can’t get enough of your videos man, they’re good for the soul especially in a time like this
I love how he just rolls with the butter kicking flames up on the fly
"Let the smoke make it happy" love that quote. Malcoms a poet. Haha
Just did this method for Christmas and it was a complete HIT! The flavors were truly amazing! Thanks again for the best BBQ Videos on RUclips!
PS Knawing on that bone is a must!
That looks so good. Thanks for sharing with us Malcom 👍👍👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
I can't wait to try this. Thank you for answering the question I have had for a while about smoking steaks.
“Who doesn’t love butter?” God bless this man
Malcom! I bought your seasonings recently! Amazing. Thank you!
One of my life goals is to hold the bone and just eat it like a savage
Same
Agreed 👍......
Can U say "Turkey Drumstick" caveman style..... it's heavenly 😛
That looks incredible
Yum! Thanks for sharing.
I finish mine with a compound butter, rosemary and garlic,... really good
His vibe is too real
Oh my I've been salivating ever since you added the Rub. Thanks for the video.
Brilliant work as always Malcolm!
As usual... spot on
Always trust a big chef with a thick accent like Malcolm.
Never trust a Skinny Chef
Love The Butcher Shoppe, love this channel!
Man, that looks amazing!! Great job again, Malcom!
Incredible as always man
I hit thumbs up before I even watch the video because you know it’s gonna be good
Yessir!!!! Great video brother!
Outstanding!
You’re the best Malcom!!!
I love watching Malcolm’s vids. Great food but also comes off as the type of guy you want to be your neighbor, so friendly!
Omg that looks like heaven
Another excellent video Malcom. It's the small things I learn from you, like when you applied the butter you didn't brush it on, which would scrape the seasoning off. Instead, you drizzled it on. Perfect.
Dang that looks delicious!! Thanks Malcom and team for putting this vid together, most excellent😎
WOW! Good idea using the beef concentrate!
Great Work!
Malcolm, you are a man after my own heart!!! Your video's are always amazing dude!!!! That steak looked FANTASTIC!!!!! 10/10 again. That bone looked extremely gnawable too!!
You can tell you are the real deal. Your passionate about your BBQ and I love that about you. Wish you all the best
I love these videos!!! Keep them coming👍
Thanks for this!
AMAZING !!!
You the man Malcom! Love the channel and what you do.
That looks amazing!!
I just love this stuff no messing around just straight saying how it is what it is not a bunch of irrelevant mess to kick up the time or look like he's smarter than anyone else awesome stuff
Excellent video as always!
love this channel.
Looks awesome brother!
Malcolm, I sure do love your passion for cooking awesome steaks!!
Really appreciate your videos Malcolm
*malcom
@@jamesanderson6373 I don't really care on the spelling Jim, it's pronounced the same way.
I need that!!!!!!!!!! Good eats Malcolm!
I saw you get this ready on Instagram and I'm so glad you made a video about this beauty!
thank you professor !!!!
That looks amazing.
my man, you are the definition of a steak master! i love your videos !!!🥩🍖
Great video!
I love Malcolm’s channel... "I got you buddy..." 🍻
Malcolm, you're the manliness man on RUclips. I appreciate you my brother.
Dang man!! That looks really good!!
Perfect dude 👌🏻
Just awesome
You the man Malcom!
Another great Vid Malcolm!!!, how you explain your techniques and recipes makes it possible for us to barbecue right!!! Thank you so much for all your hard work and these videos!!! your way more than pit master, your all Pro!!!! Can't wait to see your killer hogs products in stores!!!!
*malcom
That looks looks delicious!
Oh yes sir!! Man I got so happy when I saw The BBQ Rub in Walmart yesterday, I bought 6 of them! I’m buying a bunch for Christmas gifts for everyone too! Hopefully I’ll see the rest of your line on the shelves soon.
Looks delicious, great video .
Finally found a video that I had already had. I started smoking 18 months ago and early in I did a tomahawk. Awesome
Oh yeah baby! Malcom comin with the heat
loved it.
Looks good af.
This dude kicks ass.
gonna pick up a few of these for 4th of july and TRY to wow my friends! Thanks always for the amazing and detailed tutorials!!!!
I just subscribed, you’re the man brotha
“el hombre”
It looks so good. I love your videos.
Great vid
Put in a order with your website and the shipping on my items was crazy fast. It was at my honest day. Well done! A++
Absolutely Amazing. Thank You So Much Malcolm 😇
*malcom
Malcom always killing it in the BBQ game
looks delicious
Malcomb is still my all-time favorite. I’ve probably watched this video 5 times in the last 2 years
Yummy that looks so freaking awesome you sir are the man!
i love seeing the UDS getting some love. Malcom that UDS is perfect for cooking whole stuffed , bacon wrapped jalepeno peppers too.
👍🏼👍🏼👍🏼great video keep em coming
Real NICE wow
Dude I'm droolin'
I just got my first tomahawk. Can’t wait to try it
good job dude...always
"I'm gonna gnaw on that bone". Seriously, that's like desert after the main cut!
You're the best!!
This is the reason that he's my favorite barbecuer...
In California we got your rubs from BBQ galore! You're amazing! Thank you for teaching me how to bbq right!
Ya it does look cool!
Hi Malcolm,
Excellent point on that possible false temp reading regarding the fat pocket. Thanks. Excellent cook.
*malcom
Fantastic, I will be trying this soon! We have used your basting technique with the herbs on tomahawks for some time and its amazing.