Smoked Tomahawk Ribeye

Hickory Smoked Tomahawk Ribeye – Tomahawk Steak smoked on Gateway Drum Smoker

#smokedtomahawk #tomahawksteak #howtobbqright

WHAT MALCOM USED IN THIS RECIPE:

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 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.

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:

[CarlosG]

Love when Malcolm talks to his food “ I’ve been eyeing you”

[ciscokid]

"We kicking up some of that flame kiss. Them flames Rockin'. I wanna naw on that bone." This dude is the real deal

[bent]

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.

[aaronmatthews]

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

[inkeman]

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...

[carmanism]

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.

[jljonesar]

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!

[brandonkhoover]

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.

[Koufalia]

This dude is the friend you wanna have hanging out in your backyard every Sunday afternoon.

[acmecomments]

I love how he just rolls with the butter kicking flames up on the fly

[ZMCarsandMore]

If I walk into a BBQ spot and a guy like this is cooking, I know I am in for some good eating.

[joshuas]

Malcom, thank you for all of your knowledge and methodical instructions in all of your videos, and your killer hogs seasoning brand. If it wasn’t for you i probably wouldn’t have a smoker and wouldn’t be the pit smoker i am today. We all appreciate you!!

[nic]

If I win the lottery Im hiring this man as my personal chef and sending his kids to college

[Andrew_Wise]

"Let the smoke make it happy" love that quote. Malcoms a poet. Haha

[efg]

Malcomb is still my all-time favorite. I’ve probably watched this video 5 times in the last 2 years

[WarDamnEagle]

“Who doesn’t love butter?” God bless this man

[SymplolFN]

Let’s just take a second to admire his drip

[bahshan]

Didn’t have any father figure to teach me how to bbq. Just wanna say thank you. I enjoy watching and learning from you.

[yotoddy]

Malcom sneakin’ them one-liners in at the end of the video! 😂😂

[ruckslocs]

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 YouTube!

PS Knawing on that bone is a must!