Here’s how you smoke a tomahawk ribeye for 1.5 hours.
Unlike whatever that nonsense that's pinned/sticky'd at the top of the sub right now, lol…
by TheSteelPhantom
33 Comments
MorphineBuena
That char is insane. Beautiful work.
CI0bro
Nice.
TheSteelPhantom
As my previous post of this details, here’s the short version of what I did:
– Big fire, 450-500+ degrees in order to season my pit.
– Smoked it at 225-250 until it hit 115 internal, about 1.5 hours.
– Pulled it off, built the fire back up real hot. Threw steak on the grates directly over the fire in the firebox itself.
– Flipped every 30 seconds for 2-3 minutes. Done.
Smoke was subtle, I used oak back then. I’ve graduated to pecan splits recently though. Hickory chunks if I’m using the Weber Kettle and not the offset shown here.
(Pic with the veggies is leftovers the next day, reheated to 135 in sous vide.)
Icurus_Flying_Close
Next level steak work here
RandomPrecision01
Looks amazing
Later_instigator
Dude please share how you seasoned this
_CaesarAugustus_
absolutely nailed every aspect. Well done, fam!
disead
And you said we can come over when again exactly?
mimibluntt
Holy smokes 😳🤭🫠
AcanthisittaSmall848
You didn’t show me how to light the fire
Cold_Yard_6564
10/10 on steak. 0/10 on mayo as dipping sauce
Horfer126
Nicely done. I made mine in a PK Grill.
No-Disaster1647
Fuckin A, I grilled a couple of these babies after letting them marinate overnight in a dry red wine, put a sweet heat black cherry rub on it and by golly 😩
Awkward-Kiwi452
Chef level guy.
No-Profession422
I hear an angelic choir singing. Looks fantastic👍
SlytherinShlope
Give me 10
1mz99
Bro is a pit and grill master
beckychao
oooooo yeaaaaaaaah
looks terrific
UpperArmories3rdDeep
That’s a good one
DrLager
You did an incredible job with the prep and photography, OP. That said, why do people like tomahawks so much?
Independent-Skin-550
This is sexy
Florida1693
Damn!! Looks great
MoodNatural
Honestly, a great anecdote for why a pellet or electric smoker just can’t do what an offset can.
Sea_Baseball_7410
Perfection
kbailles
That is peak looking steak.
Woyaboy
The only thing that annoys me about posts like this is the inevitable person that comes in and tells you that you’re paying for the bone.
If you’ve never had the meat from right off the bone like that, then you haven’t lived. I would seriously take four bones that had some meat stuck on it over the steak some days.
Yes I’m crazy.
TheOfficialJok
Millscale? That thing looks pretty sweet
RememberTheMaine1996
It’s perfect I want some now
SerPoonsAlot939
Wow. It’s so beautiful 🥲
QuestionMean1943
I was going to say 1.5 hours would ruin it. Masterfully Perfect!
33 Comments
That char is insane. Beautiful work.
Nice.
As my previous post of this details, here’s the short version of what I did:
– Big fire, 450-500+ degrees in order to season my pit.
– Smoked it at 225-250 until it hit 115 internal, about 1.5 hours.
– Pulled it off, built the fire back up real hot. Threw steak on the grates directly over the fire in the firebox itself.
– Flipped every 30 seconds for 2-3 minutes. Done.
Smoke was subtle, I used oak back then. I’ve graduated to pecan splits recently though. Hickory chunks if I’m using the Weber Kettle and not the offset shown here.
(Pic with the veggies is leftovers the next day, reheated to 135 in sous vide.)
Next level steak work here
Looks amazing
Dude please share how you seasoned this
absolutely nailed every aspect. Well done, fam!
And you said we can come over when again exactly?
Holy smokes 😳🤭🫠
You didn’t show me how to light the fire
10/10 on steak. 0/10 on mayo as dipping sauce
Nicely done. I made mine in a PK Grill.
Fuckin A, I grilled a couple of these babies after letting them marinate overnight in a dry red wine, put a sweet heat black cherry rub on it and by golly 😩
Chef level guy.
I hear an angelic choir singing. Looks fantastic👍
Give me 10
Bro is a pit and grill master
oooooo yeaaaaaaaah
looks terrific
That’s a good one
You did an incredible job with the prep and photography, OP. That said, why do people like tomahawks so much?
This is sexy
Damn!! Looks great
Honestly, a great anecdote for why a pellet or electric smoker just can’t do what an offset can.
Perfection
That is peak looking steak.
The only thing that annoys me about posts like this is the inevitable person that comes in and tells you that you’re paying for the bone.
If you’ve never had the meat from right off the bone like that, then you haven’t lived. I would seriously take four bones that had some meat stuck on it over the steak some days.
Yes I’m crazy.
Millscale? That thing looks pretty sweet
It’s perfect I want some now
Wow. It’s so beautiful 🥲
I was going to say 1.5 hours would ruin it. Masterfully Perfect!
❤️
Love it!!! 🙌🏼👌🏼
mhmm that is insane!