Smoked Tomahawk Ribeye (Inspired by HowToBBQRight)

Malcom Reed of HowToBBQRight smokes a massive prime tomahawk ribeye low and slow on his Gateway drum smoker, finishing it with a hickory-fired butter baste for a perfect medium rare.

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What you’ll need

• 3 lb 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
• Extra Killer Hogs Steak Rub for basting butter

How to make it

1. Set up a drum smoker (or any smoker) for indirect cooking at 275°F, using lump charcoal and a couple chunks of hickory for smoke.
2. Rub the whole surface of the tomahawk with beef broth concentrate to act as a binder, then season lightly with Hot Rub followed by a heavier coat of Steak Rub on both sides and edges.
3. Let the seasoned steak rest on the counter about 20-30 minutes while the smoker comes up to temperature.
4. Insert a probe thermometer into the center of the steak, avoiding the fat pocket, then place it on the grate and close the lid.
5. About 10 minutes in, set a small aluminum pan of melted butter seasoned with steak rub in the smoker to warm alongside the meat.
6. Flip the steak after about 20 minutes (around 100°F internal) for even cooking, then continue smoking.
7. Once the internal temp hits 120°F, start basting both sides with the melted butter every few minutes, letting drips flare the coals slightly for a light sear without burning.
8. Pull the steak at 125-126°F internal for medium rare, rest 15-20 minutes with the probe still in to track carryover to about 130°F before slicing.

Frequently asked questions

Why use beef broth concentrate as a binder?

It helps the rub stick to the steak and adds an extra layer of beefy flavor before smoking.

How do I avoid a false temperature reading?

Insert the probe into the center mass of the steak, avoiding the visible fat pocket in the middle of a tomahawk or ribeye.

When should I start basting with butter?

Once the internal temperature reaches about 120°F, baste both sides with seasoned melted butter every few minutes until done.

What internal temp should I pull the steak at?

Pull around 125-126°F for medium rare; it will carry over to about 130°F during the 15-20 minute rest.

How much tomahawk do I need to buy and cook?

Cooking this for a crowd? Set your headcount and get the raw weight to buy.