Smoking a tomahawk ribeye is incredibly rewarding - paired with a fresh chimichurri sauce, this recipe delivers bold flavors and a tender, juicy steak that’s perfect for any occasion
To start, lay your tomahawk ribeye steaks on a clean surface and drizzle a light amount of Worcestershire sauce over it. This acts as a binder for the seasonings while adding a subtle depth of flavor to the meat. Then, layer on the rubs: start with a generous coating of the Garlic Jalapeno Rub, followed by the Double Pepper Cow Cover, and finish with the Classic Steak Rub. Be thorough and make sure every side of the steak is covered. Press the rubs gently into the meat so they adhere properly.
Once seasoned, let the steak rest for about 30 minutes. This step is critical because it allows the steak to sweat, helping the flavors from the rubs penetrate deeper into the meat. Meanwhile, prepare your smoker by setting it to 275°F (135°C) and adding some hickory chunks for smoke.
Place your tomahawk steaks on the smoker and insert thermometer probes into the thickest part of the meat. This will help you keep a close eye on the internal temperature, ensuring the steak cooks evenly and doesn’t overcook.
While the steaks are cooking, melt a stick of unsalted butter in a smoker-safe bowl, like a small cast iron pan. Mix in a generous amount of Al Frugoni's Chimichurri Rub to create a flavorful basting butter.
When the steaks reach an internal temperature of 110°F (43°C), flip it to the other side and brush on the chimichurri butter. Leave the smoker lid open for about 10 minutes to let the flames rise and create a nice sear on the steaks. Flip it back over and baste the other side with more of the chimichurri butter. Once the steaks hits an internal temperature of 135°F (57°C), remove from the smoker for a perfect medium-rare finish.
The most important step now is patience. Rest your steaks for at least 30 minutes after removing from the smoker. This waiting period allows the juices to redistribute throughout the meat, ensuring every bite is as tender and flavorful as possible. Skipping this step can result in a steak that loses its juiciness when sliced.
When it’s time to serve, carve the tomahawk ribeyes into thick, juicy slices and drizzle the remaining chimichurri butter over the top for a bright and zesty finish. Whether you’re feeding a crowd or indulging yourself, this steak is a true showstopper.
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