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Tomahawk Ribeye

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  • Blackshirt BBQ
    Blackshirt BBQ
    Club Member
    • Dec 2017
    • 103
    • Near Chattanooga Tennessee
    • Jeremy Slaven

      -Blaz’n Grillworks Grid Iron Pellet Grill
      -Broil King Baron 440 LP w/GrillGrates
      -Blackstone Pro Series 36” Griddle
      -10qt Outdoor Gourmet Aluminum Fish Fryer
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      -Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set
      -Lodge Cast Iron 8qt Dutch Oven

      Favorite beer: Anything but Guinness
      Favorite meal: Meat and Potatoes
      Favorite Sport: College Football (Nebraska Cornhuskers and Tennessee Volunteers)
    #1

    Tomahawk Ribeye

    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.....
    Tags: None
  • Jerod Broussard
    Jerod Broussard
    Moderator
    • Jun 2014
    • 9871
    • East Texas
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    #2
    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.
    • 1 like

    Comment

    • Keiferr
      Keiferr
      Club Member
      • Jun 2018
      • 964
      • Southeast Michigan
      #3
      Reverse sear is the way I like best.
      • 1 like

      Comment

      • Blackshirt BBQ
        Blackshirt BBQ
        Club Member
        • Dec 2017
        • 103
        • Near Chattanooga Tennessee
        • Jeremy Slaven

          -Blaz’n Grillworks Grid Iron Pellet Grill
          -Broil King Baron 440 LP w/GrillGrates
          -Blackstone Pro Series 36” Griddle
          -10qt Outdoor Gourmet Aluminum Fish Fryer
          -Blaz’n Smoker Pro
          -Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set
          -Lodge Cast Iron 8qt Dutch Oven

          Favorite beer: Anything but Guinness
          Favorite meal: Meat and Potatoes
          Favorite Sport: College Football (Nebraska Cornhuskers and Tennessee Volunteers)
        #4
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        • 3 likes

        Comment

        • Blackshirt BBQ
          Blackshirt BBQ
          Club Member
          • Dec 2017
          • 103
          • Near Chattanooga Tennessee
          • Jeremy Slaven

            -Blaz’n Grillworks Grid Iron Pellet Grill
            -Broil King Baron 440 LP w/GrillGrates
            -Blackstone Pro Series 36” Griddle
            -10qt Outdoor Gourmet Aluminum Fish Fryer
            -Blaz’n Smoker Pro
            -Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set
            -Lodge Cast Iron 8qt Dutch Oven

            Favorite beer: Anything but Guinness
            Favorite meal: Meat and Potatoes
            Favorite Sport: College Football (Nebraska Cornhuskers and Tennessee Volunteers)
          #5
          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!!

          Comment

          • Troutman
            #5.1
            Troutman commented
            October 28, 2018, 03:45 PM
            Editing a comment
            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
          Dadof3Illinois
          Club Member
          • Jul 2017
          • 917
          • Southeast Illinois
          #6
          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

          Click image for larger version Name: 817AE106-D92B-4F4C-B59B-55D7A43F5262.jpeg Views: 216 Size: 1,023.1 KB ID: 584935
          • 4 likes

          Comment

          • Spinaker
            Spinaker
            Moderator
            • Nov 2014
            • 10765
            • Land of Tonka
            • John "J R"
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            #7
            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.
            • 2 likes

            Comment

            • lonnie mac
              lonnie mac
              Club Member
              • Jul 2016
              • 1350
              • Bacliff, TX
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              #8
              Yep. Reverse sear the snot bubbles out if it. My favorite cut!

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              • 2 likes

              Comment

              • Spinaker
                #8.1
                Spinaker commented
                October 28, 2018, 10:07 PM
                Editing a comment
                Great shot Lonnie!
            • Cheef
              Cheef
              Banned Former Member
              • Oct 2015
              • 677
              #9
              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.
              • 2 likes

              Comment

              • Blackshirt BBQ
                Blackshirt BBQ
                Club Member
                • Dec 2017
                • 103
                • Near Chattanooga Tennessee
                • Jeremy Slaven

                  -Blaz’n Grillworks Grid Iron Pellet Grill
                  -Broil King Baron 440 LP w/GrillGrates
                  -Blackstone Pro Series 36” Griddle
                  -10qt Outdoor Gourmet Aluminum Fish Fryer
                  -Blaz’n Smoker Pro
                  -Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set
                  -Lodge Cast Iron 8qt Dutch Oven

                  Favorite beer: Anything but Guinness
                  Favorite meal: Meat and Potatoes
                  Favorite Sport: College Football (Nebraska Cornhuskers and Tennessee Volunteers)
                #10
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                • 2 likes

                Comment

                • ILikePigButts
                  #10.1
                  ILikePigButts commented
                  October 29, 2018, 03:28 AM
                  Editing a comment
                  Looks perfect
              • Blackshirt BBQ
                Blackshirt BBQ
                Club Member
                • Dec 2017
                • 103
                • Near Chattanooga Tennessee
                • Jeremy Slaven

                  -Blaz’n Grillworks Grid Iron Pellet Grill
                  -Broil King Baron 440 LP w/GrillGrates
                  -Blackstone Pro Series 36” Griddle
                  -10qt Outdoor Gourmet Aluminum Fish Fryer
                  -Blaz’n Smoker Pro
                  -Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set
                  -Lodge Cast Iron 8qt Dutch Oven

                  Favorite beer: Anything but Guinness
                  Favorite meal: Meat and Potatoes
                  Favorite Sport: College Football (Nebraska Cornhuskers and Tennessee Volunteers)
                #11
                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!!
                • 1 like

                Comment

                • Blackshirt BBQ
                  Blackshirt BBQ
                  Club Member
                  • Dec 2017
                  • 103
                  • Near Chattanooga Tennessee
                  • Jeremy Slaven

                    -Blaz’n Grillworks Grid Iron Pellet Grill
                    -Broil King Baron 440 LP w/GrillGrates
                    -Blackstone Pro Series 36” Griddle
                    -10qt Outdoor Gourmet Aluminum Fish Fryer
                    -Blaz’n Smoker Pro
                    -Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set
                    -Lodge Cast Iron 8qt Dutch Oven

                    Favorite beer: Anything but Guinness
                    Favorite meal: Meat and Potatoes
                    Favorite Sport: College Football (Nebraska Cornhuskers and Tennessee Volunteers)
                  #12
                  I put some homemade garlic butter on it while searing too
                  • 1 like

                  Comment

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