Smoked and Grilled Bone-In Ribeyes

Name: Smoked and Grilled Bone-In Ribeyes
Cook time: 15 min
Total time: 15 min
Ingredients: 2 tomahawk ribeyes (approximately 2.5 lb each); 0.25 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 tbsp. hot smoked paprika; 2 tbsp. light brown sugar; 3 tbsp. kosher salt; 3 tsp. cracked black pepper; 2 tsp. ground thyme; 1 tsp. ground rosemary; 1 tsp. chili powder

Take a step above the steakhouse with this decadent tomahawk steak recipe that you can make in your own backyard.

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1 Food Prep 10 mins
2 Grill Prep 10-20 mins
3 The Cook 14 to 18 mins

Cooking for people

Ingredients

2 tomahawk ribeyes (approximately 2.5 lb each)
0.25 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

Basic Steak Dry Rub

2 tbsp. hot smoked paprika
2 tbsp. light brown sugar
3 tbsp. kosher salt
3 tsp. cracked black pepper
2 tsp. ground thyme
1 tsp. ground rosemary
1 tsp. chili powder

1 Food Prep

First, in a small bowl, thoroughly mix your basic steak dry rub ingredients.
Next, in a small sauté pan, add the olive oil and heat until smoking. Add 1 minced shallot and 3 cloves of minced garlic and cook over low heat, allowing the garlic and shallots to cook in the hot oil until fragrant. Place 2 (approximately 2 ½ lb. each) tomahawk ribeyes into a large baking dish. Using a mesh strainer, pour the garlic shallot olive oil over the steaks.
Then, In a small bowl, blend together 1 stick of unsalted butter softened, shallots and garlic and set aside.
Finally, rub the steaks with the flavored oil and season liberally with basic steak dry rub seasoning.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets and 3 or 4 Kingsford® BBQ Smoking Chunks on top of the ashed-over briquets for a deep, smoky flavor.
Method: Two-Zone Method
Temp: 350°F to 375°F

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

3 The Cook

Place the grate on the grill and add an extension rack to the grill, and cover until ready to use.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place steaks on the extension rack as far away from the heat as possible, cover and allow to smoke for 8 to 10 minutes.
Remove the steaks and the extension rack from the grill.
Return the steaks to the grill over high heat and grill 3 to 4 minutes per side for medium rare.
Once the steaks have reached doneness, remove, plate, and top with the garlic-shallot butter. Rest the steaks 10 minutes before serving.

How Done Is My Steak? Let’s Find Out * USDA Safety Guidelines recommend cooking steak to the mediumtemp of 145°F to make sure any harmful bacteria are destroyed.
** Cooking times are approximate and based on a 1” steak, including sear time.