Smoked Tomahawk Ribeye

Yield: 4 servings

Ingredients

• 1 (3 pound) bone-in beef tomahawk steak
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon coarse ground black pepper

Instructions

1. Rub steak with olive oil. Season generously with salt and pepper.
2. Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
3. Place 3 to 5 pounds of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2\'e2\'80\'b3, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash (approximately 20 minutes).
4. Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
5. Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is 275 degrees F.
6. Place steak on smoker for approximately 2 hours or until internal temperature reaches 145 degrees F (medium rare), turning halfway through cooking time.
7. Allow steak to rest approximately 5 minutes. Slice against the grain of the steak.

Notes

To make slicing easier, slice along bone and then horizontally against the grain.

Nutrition

Per serving: 761.9 Calories; 553.8 Calories from fat; 61.7g Total Fat (25g Saturated Fat; 3.6g Trans Fat; 3.2g Polyunsaturated Fat; 31.2 g Monounsaturated Fat;)186mg Cholesterol; 616.3mg Sodium; 0.4g Total Carbohydrate; 0.15g Dietary Fiber; 54.3g Protein; 5.5mg Iron; 583.6mg Potassium; 0 mg Niacin; 1mg Vitamin B6; 4.6mcg Vitamin B12; 11.5mg Zinc; 0mcg Selenium; 0.1mg Choline

This recipe is an excellent source of Protein, Iron, Vitamin B6, Vitamin B12, and a good source of potassium.

Attribution

Recipe courtesy of: Chef Tiffany Collins Blackmon, www.tiffanycblackmon.com, through Texas Beef Council (used with permission)
Inspired by 1848 BBQ.