Tomahawk Ribeye

[Blackshirt BBQ]

I just picked up a 3 lb ribeye! I guess I cook it just like any other thick steak. Seeking the wisdom of some veteran steak grillers out there.....

[Jerod Broussard]

Yeah, you have do one as is for the "wow experience."

Preferably indirectly on a grill manufactured in Nebraska before searing.

If I got another I would make two steaks out of it.

[Keiferr]

Reverse sear is the way I like best.

[Blackshirt BBQ]

[Blackshirt BBQ]

Reverse sear it is. I put smoked garlic powder and S&P on it. Then laid a couple strips of bacon on it. Can’t wait!!

[Troutman]

Oh it’s bacon, that explains it. I thought it was whip cream or chocolate mousse or some wild concoction. The world is now right again !!!

[Dadof3Illinois]

Yep, reverse sear that bad boy.
I cook mine over my charcoal starter about 2/3’rds full. Then low and slow at 225 until it reaches 130 IT

[Spinaker]

As other have said, reverse sear and then sear the hell out of it. I like to brush it with beef love or ghee before the sear.

[lonnie mac]

Yep. Reverse sear the snot bubbles out if it. My favorite cut!

[Spinaker]

Great shot Lonnie!

[Cheef]

Always do mine on the Egg at 600*.
6 minutes-flip it over for 6 minutes.
Shut it in and let it dwell for 5 minutes or until it hits the temp I want to pull it at.
I do love the egg for steaks.

[Blackshirt BBQ]

[ILikePigButts]

Looks perfect

[Blackshirt BBQ]

I put it on the Grid Iron at 225 until it reached about 115 degrees (about 1 1/2 hours). Then seared it on the gasser for about 5-6 minutes on each side. It was amazing!!

[Blackshirt BBQ]

I put some homemade garlic butter on it while searing too