Perfect for a special occasion surf & turf combo.
Ingredients
- Bone-in Tomahawk Ribeye, 1.5 Inch to 2 Inch Thick
- Daniels House Rub
- Kosher Salt
- 3 Tbsps. high-quality butter
Equipment
- Pellet smoker (e.g., Traeger)
- Cast-iron griddle or skillet
- Meat thermometer
- Aluminum foil
Instructions
- Preheat your smoker to 225F. If available, turn on Super Smoke mode.
- Apply a liberal coat of kosher salt to all sides of the steak. Allow the steak to sit at room temperature for one hour. After an hour thoroughly rinse all salt off the steak and pat completely dry.
- Liberally season the steak with Daniels House Rub on both sides.
- Place the steak directly onto the cooking grate. Leave the steak to cook until it reaches an internal temperature of 120F. This should take 45 minutes or so depending on the thickness.
- Remove the steak from the grill and let it rest 10 minutes while lightly tented with aluminum foil.
- Place a cast iron skillet or griddle on the grill grate. Increase the temperature of your smoker to 450F (500 degrees if possible). Allow it to get as hot as possible.
- Place the steak on the hot cast iron. You can use canola oil or butter on the griddle, but dry is fine too.
- Sear the steak for 1 minute. Flip it and sear the other side for 1 minute. Doing this should bring your steak to no more than 130F internal temperature.
- Pull the steak off the grill and top it with a heavy amount of butter.
- Allow the steak to rest 10 minutes, lightly tented. The steak will continue to cook another 5 – 7 degrees due to carryover cooking while the butter melts over it. You're aiming for 130F – 135F internal temperature which is a perfect medium-rare.