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Smoked and Grilled Tomahawk Ribeyes with Shallot-Garlic Butter and Basic Steak Dry Rub
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Basic Steak Dry Rub
- 2 tomahawk ribeyes (approximately 2.5 lb each)
- ¼ cup extra-virgin olive oil
- 1 shallot minced
- 1 stick unsalted butter softened
- 3 cloves of garlic minced
- basic steak dry rub (recipe follows)
- special tools: one extension rack
- 2 tablespoons hot smoked paprika
- 2 tablespoons light brown sugar
- 3 tablespoons kosher salt
- 3 teaspoons cracked black pepper
- 2 teaspoons ground thyme
- 1 teaspoon ground rosemary
- 1 teaspoon chili powder
- Combine all ingredients of Basic Steak Dry Rub in a small bowl and blend well.
- Prepare a chimney of Kingsford® Original Charcoal briquets. Once the charcoal has started to ash over and is glowing red, pour the coals on to one side of the grill bottom for two-zone cooking, creating one cool zone for smoking and one zone for high heat cooking. Add 6–7 Kingsford® Smokehouse Briquets to the ashed over charcoal briquets for a deep, smoky flavor and place the main grill grate on to the grill. Add an extension rack to the grill and cover until ready to use.
- In a small sauté pan, add the olive oil and heat until smoking. Add the shallots and garlic and move the pan to the cool zone, allowing the shallots and garlic to cook in the hot oil until fragrant. Place ribeyes into a large baking dish. Using a mesh strainer, pour the garlic shallot olive oil over the steaks. In a small bowl, blend together the butter, shallots and garlic and set aside. Rub the steaks with the flavored oil and season liberally with Basic Steak Dry Rub seasoning. Place steaks on the extension rack as far away from the heat as possible, cover and allow to smoke for 8–10 minutes. Remove the steaks and the extension rack from the grill. Return the steaks to the grill over high heat and grill 3–4 minutes per side for medium rare (130°F). Remove, plate, and top with the garlic-shallot butter. Allow the steaks to rest for 10 minutes before serving.
- A bold steak needs a bold wood.