Reverse-seared Tomahawk Ribeye

AuthorEmily G.
Rating
Yields4 Servings
 2 tomahawk ribeye
 2 tbsp olive oil
 2 tsp corse sea salt
 2 tsp corse ground black pepper
 2 tsp granulated garlic
1

Lightly drizzle olive oil on each steak, and rub it in.

2

Sprinkle coarse sea salt, ground black pepper, and granulated garlic on top of steaks. Don't forget to sprinkle some on the sides of each steak. Flip over, and repeat on the other side.

3

Once your grill is at 275 degrees and set to smoke, add the seasoned steaks to the grill. Close the lid cook at 250 degrees for about an hour or until the internal temp of the steaks is at 115 degrees.

4

Turn the temperature up on the grill. Place a cast-iron skillet on the grill, sear the steaks for 3 to 4 minutes on each side. Slice off the bone and enjoy!

CategoryMain DishCuisineAmericanCooking MethodGrillingTags#grill, #grilling, #weber

Ingredients

 2 tomahawk ribeye
 2 tbsp olive oil
 2 tsp corse sea salt
 2 tsp corse ground black pepper
 2 tsp granulated garlic

Directions

1

Lightly drizzle olive oil on each steak, and rub it in.

2

Sprinkle coarse sea salt, ground black pepper, and granulated garlic on top of steaks. Don't forget to sprinkle some on the sides of each steak. Flip over, and repeat on the other side.

3

Once your grill is at 275 degrees and set to smoke, add the seasoned steaks to the grill. Close the lid cook at 250 degrees for about an hour or until the internal temp of the steaks is at 115 degrees.

4

Turn the temperature up on the grill. Place a cast-iron skillet on the grill, sear the steaks for 3 to 4 minutes on each side. Slice off the bone and enjoy!

Reverse-seared Tomahawk Ribeye

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