Recipe for Tomahawk Ribeye
Learn how to use the reverse sear "Cold Grate Technique" to perfectly cook a thick tomahawk ribeye steak on the kettle grill. Ribeye steak with a perfect reverse sear is the best, and the Slow 'N Sear® Kettle Grill (in conjunction with the Slow 'N Sear® Deluxe insert) is the ideal combination for smoking and searing a beautiful Prime Tomahawk Ribeye!
Prep
Garlic Herb Compound Butter:
1.) one-quarter cup of one cube of unsalted butter
2.) 1 tablespoon of chopped flat-leaf Italian parsley
3.) 1 clove of crushed garlic
4.) 1 teaspoon of chopped thyme
5.) 1 teaspoon of chopped rosemary
6.) 1 teaspoon of chopped chives
7.) 1 teaspoon lime zest
8.) pinch of cayenne
9.) pinch of kosher salt
10.) pinch crushed black pepper
Combine all of the ingredients in a mixing bowl and stir until well combined. Wrap like a cigar in plastic wrap. Place in the refrigerator to allow the butter to harden. When serving, cut off only what is required.
Dry brine the steak by seasoning it with the same amount of kosher salt you'd use to season a finished steak (1/2 teaspoon per pound is a good starting point). Our ribeye measures 453.59 grams. Place the steak on a rack (to allow air to circulate) and refrigerate it uncovered overnight.
Scrape the cooking grate clean with a grill brush and fully light 25 charcoal briquettes in a chimney starter. Light the briquettes in the Slow 'N Sear (no water required) and fully open the vents until the cooker reaches 225°-250°F. Then close vents just enough to keep temperatures stable.
Cook
Cook the steak on the indirect side of the grill at 250°F. If you want more smoke, add a hickory chunk. When the meat reaches 80°F, turn it over to ensure even cooking. When the internal temperature of the steak reaches 90°F, start lighting a full chimney of charcoal to prepare for the sear while the steak continues to cook indirectly. Pull the steak and the grate from the kettle when the internal temperature reaches 115°F. This will allow the grate to completely cool. To the Slow 'N Sear, add the chimney of now-fully-lit briquettes. Even out the briquettes and completely open the lower vent. (At this point, remove the lid and grate.)
Blot any moisture from the steak's exterior with paper towels to prepare it for searing. Coat the outside of the pan with olive oil and black pepper to taste.
Place the cold grate back on the grill, with the steak on the cold side of the grate, for searing. Then, for 45-60 seconds, spin the grate so that the cold grate and steak are on the hot side. After 45-60 seconds, flip the steak to the cool side of the grate and spin the grate for 45-60 seconds on the other side of the cooker.
Repeat the process until each side of the steak has been seared for 1.5-2 minutes total, or the desired colour has been achieved. At the end of the cooking process, drizzle with compound herb butter and serve. Find out more about the Cold Grate Technique here.
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