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