Reverse Seared Tomahawk

The ever popular Tomahawk RIBEYE was absolutely phenomenal, paired with the Mesquite Wood Smoke (my fav wood type for beef steaks, especially good marbled Ribeye) the flavor, the sear, the tenderness – phenomenal! Super tender, this is a MUST for your next weekend/holiday cookout! It was very quick and easy to prepare and cook, which makes this a good option for WEEKNIGHTS too! We love the RIBEYE Cut and the Longer Rib Bone lends to the wow factor for sure, and makes it easy to use as a handle for flipping and carrying!


  • Tomahawk Ribeye 2” thick cut
  • Yoder Smokers Beef Rub
  • Mesquite Wood Pellets in Hopper
Ingredients/Directions for Dipping Steak Sauce: 1) ¼ Cup Lea & Perrins Worcestershire (the anchovies in this brand are why I use it) 2) ¼ Cup Kikkoman Teriyaki sauce (not the glaze version) 3) ½ Teaspoon Crushed Red Pepper Flakes


1. Pat the steak dry with a paper towel.
2. Coat the steak evenly in your favorite seasoning and let it sit for 15-20 mins on the table.
3. Set wood pellet smoker to 250°F, let heat up, then place tomahawk ribeye steak on top rack and let it roll smoke/heat, until internal temp hits around 120°F.
4. To Reverse Sear (meaning to put a char on the steak after desired internal temp is reached, rather than before it is reached), hit the steak on both sides with your favorite sear torch, put steak on hot griddle to sear, etc. to desired char (torching on high, for approx. 20-30 seconds per side is what we did).
5. Pull it off, let it rest uncovered on the counter for 15 mins, slice up, dip/pour sauce, and dive in! Simple and delicious!