Reverse Seared Tomahawk Ribeye Recipe ⤵️ My favorite way to cook a steak! This custom engraved tomahawk ribeye was dry aged for 30 days and shipped to my front door. You can get it too! On my site above. Recipe: 1 Bone in Ribeye 2 TBSP Kosher Salt for seasoning salt Whiskey Garlic Butter 1 stick Butter unsalted, softened 1 Shallot diced finely 1.5 TSP Parsley diced finely 2 cloves Garlic minced 1/4 TSP Worcestershire 1/4 TSP Dijon Mustard 2 TBSP Whiskey 1/4 TSP Salt Instructions: Steak 🥩 Cover steak liberally with kosher salt and put in fridge 4 hours – overnight 🥩 When ready to cook remove from fridge and let steak come up to nearly room temperature 🥩 Preheat grill / smoker / oven to 300 – 350F 🥩 Place steak on cooker (if on grill) make sure the temperature is indirect 🥩 Cook until an internal temperature of 115F 🥩 Remove steak and let temperature get as hot as possible 🥩 Cook steak directly over the heat for about 90 seconds per side or until internal temp hits 125 – 128F 🥩 Remove and rest on board with compound butter Whiskey Garlic Butter 🧈 Soak minced Garlic and Shallot in whiskey for 10-15 minutes 🧈 Mix all ingredients together with softened butter 🧈 Wrap in plastic wrap for shape and put in fridge #steak #asmr #foodasmr #ribeye #tomahawk #reverseseared #compoundbutter #beef #dryaged

Master the Art of the Reverse Seared Steak with @divaqbbq 🥩🔥 #TraegerGrills #Traegerhood #ReverseSeared #Steaktok #SizzleReel #BBQtok

Perfect Steak Everytime with a Smart Meat Thermometer #eastbaysmokehouse #meatprobe #reversesear #mediumrare #reverseseared #mediumraresteak #redwagyu #wagyu #smartmeatthermometer #bbqsteak #eastbayeats #bayareaeats

Cook a classic Easter dinner! Try our Reverse-Seared Salt-Brined Tomahawk Ribeye! With just 3 ingredients, you can create a mouthwatering dish: - 1-2 Tomahawk Ribeyes - Alder Wood Smoked Sea Salt - Ma Deuce Steak Seasoning DIRECTIONS: ⁃ Season both sides of the tomahawk with Alder Wood Smoked Sea Salt. ⁃ Place the tomahawk on a chicken rack and refrigerate uncovered for 3 hours. ⁃ After 3 hours, season both sides with Ma Deuce Steak Seasoning. ⁃ Set your smoker to 250 degrees and smoke the tomahawk until the internal temperature reaches 110 degrees. ⁃ Sear the tomahawk on all sides for a nice crust. ⁃ Once it reaches 135 degrees, remove and let it cool for 20 minutes. ⁃ Slice off the bone and enjoy! Its rich marbling promises an explosion of flavor in every bite, with the bone extending gracefully from the perfectly seared exterior to the tender, rosy-pink center. Happy Easter feasting! Cooked by @Paulie Sauce #EasterRecipe #TomahawkRibeye #ReverseSeared