The ultimate Tomahawk Ribeye.

[BBQ Bill Wyko]

Step one, season the steak with your choice of seasoning. Step 2 put the Tomahawk in the freezer (Relax) let it get really cold but not frozen. Now take that bad boy and put it in the smoker at 180 to 200 degrees, smoke it to an internal temp of 100 degrees. On a separate grill. ( I use a Recteq Wyldside) Start a hot Mesquite fire or lump charcoal fire before you put the steak on the smoker. When the steak is at that 100 degree IT, place the steak on that hot grill. Don't touch it until the IT is 106 degrees. Once it hits 106, flip it and let it rise 6 more degrees. Now flip it again and cross hatch the grill marks. Again, let it get to 118 degrees. Now flip it one last time and cross hatch it one last time. Letit rise to124 degrees, take it off and let it rest at least 10 minutes. (The longest 10 minutes of your life.) See the pics for the results. By cross hatching back and forth, you won't get that shrinking that curls up your steak one way and it stops the graying of the outer layer. Enjoy my friends.

[bardsleyque]

Looks good!!!

[texastweeter]

I'd double fist that right there!

[barelfly]

That’s a steak right there! Great cook!

[Donw]

Really really nice.

[Troutman]

Epic steaks for sure

[Sid P]

I don’t know how official any of these rankings are, but they look great!

[Sweaty Paul]

Nicely done!

[Smoked Transistors]

Does not get much better than that! Gotta love those grill grates too.

[Clawbear57]

How many did you feed? Nice grill marks.

[TripleB]

Nice Char! Nothing but carnalized goodness. Nicely done good sir.

[Purc]

Impressive.

[HawkerXP]

[JCBBQ]

Daaaaang! Looks so good.

[Skinsfan1311]

Looks great! I love my GrillGrates!