Smoked Tomahawk Ribeye
These are probably my favorite thing to smoke. They are SO easy, and SO impressive. ( and SO expensive... but alas.)
I believe that basic is best when it comes to great pieces of meat. Let the meat speak for itself, and garnish it accordingly. And trust me, these steaks will SPEAK volumes.
2 40oz Tomahawk steaks at room temp
S&P to taste
4 Garlic cloves
Set the smoker to "smoke" with the lid open.
Cover the steaks in 2T EVOO and S&P to taste. You can use a rub here if you want, but I prefer a clarified butter to strong rubs.
Place the steaks directly on grates and smoke for 1 hour.
Increase the heat to (225F) and smoke for an additional 2 hours. Remove from heat and let rest 10 minutes
Sear the steaks in a HOT cast iron pan with 1T evoo, 1T butter, and 2 garlic gloves per steak, about 3 minutes per side.
I served these with a caramelized shallot and flake salt compound butter and they were perfection.