Grilled Tomahawk Ribeye Steak with loaded baked potatoes
Get ready to embark on a grilling adventure like no other as we dive into the art of grilling a Tomahawk Ribeye steak! This massive cut of beef is all about flavor and epicness. But before we fire up the grill, let’s talk about how to prepare this beauty. We’ll make sure it’s seasoned to perfection, cooked just right, and accompanied by some fantastic loaded baked potatoes. So grab your apron, fire up the grill, and let’s get cooking!
The Tomahawk steak, known for its distinctive long bone resembling the handle of a tomahawk, is a generous, bone-in ribeye cut that stands out in both appearance and taste. This dramatic presentation adds an element of excitement to any dining experience, making it a favorite choice for those seeking a visually impressive centerpiece. With its long frenched bone, which is trimmed to expose a significant length of bone, the Tomahawk steak is a true showstopper that demands attention from the moment it hits the table.
But what sets the Tomahawk steak apart from other cuts of beef? It’s the marbling! Marbling refers to the thin threads of fat that you can see throughout the muscle fibers. The Tomahawk steak’s marbling ensures that each bite melts-in-your-mouth. Trust me on that one!
Pairing the Tomahawk steak with loaded baked potatoes is a match made in culinary heaven. The starchy, fluffy interior of a perfectly baked potato serves as a perfect canvas to absorb the rich flavors of the steak. When loaded with toppings such as crisp bacon, creamy sour cream, tangy cheddar cheese, and fresh chives, the baked potato becomes a masterpiece that takes the flavor of the steak to a whole new level. The combination of the steak’s flavor and juicy tenderness with the creamy, savory notes of the loaded baked potato creates an irresistible meal!
INGREDIENTS:
-1 tomahawk ribeye steak
-The usual beef rub
-Avocado oil for a binder
-3-4 russet potatoes
-Aluminum foil
-Salt
-Pepper
-Shredded cheddar cheese
-BBQ sauce
-Mexican Creme
-Chopped Scallions
-Crispy bacon
Instructions:
Begin by preparing your potatoes for the smoker. Make sure they’re clean and ready to go. While you’re doing that, get your smoker up and running. You want it to reach a steady temperature of 250 degrees Fahrenheit.
As your smoker is heating up, you can start to focus on your tomahawk ribeye steak. Take it out of the fridge , and give it a good seasoning with The Usual beef rub (salt, pepper and garlic powder). You want to cover every bit of the steak with this rub to ensure flavor in every bite.
Once your smoker is at the right temperature, it’s time to put in your potatoes and the seasoned steak. Let them cook in the smoker. You’ll know your steak is about done when it hits an internal temperature of 118 degrees Fahrenheit.
When you can easily poke the potatoes with a probe, they’re ready. Take them out at this point.
After your steak hits the desired temperature, take it out of the smoker and give it a quick sear on each side. You only need about 60 to 90 seconds per side to get a nice, tasty crust.
After searing, cover the steak with aluminum foil and let it sit. This will help the juices redistribute throughout the steak.
While your steak is resting, turn your attention back to the potatoes. Slice them open, add a good amount of butter, and stir it in.
Then, sprinkle shredded cheddar cheese on top and put them back into the smoker. The heat will melt the cheese into a delicious topping.
When your cheese-topped potatoes are ready and your steak has had time to rest, it’s time to finish up. Slice your steak into pieces.
Serve your smoked steak and potatoes and get ready to enjoy a delicious meal.
HOW TO GRILL A TOMAHAWK RIBEYE STEAK:
1-Preparing the steak:
Take the Tomahawk ribeye steak out of the refrigerator and allow it to come to room temperature. This helps the steak cook more evenly.
Apply a binder. I used avocado oil but you can use any binder you want! This helps the seasoning adhere to the meat.
Season the steak with the usual rub (salt, pepper, garlic powder) or your desired seasoning or rub. Make sure to coat all sides of the steak evenly.
Let the seasoned steak sit at room temperature for 30-45 minutes, allowing the flavors to penetrate the meat.
2-Setting up the smoker:
While the steak is being seasoned, set up your smoker to a temperature of 250 degrees Fahrenheit (121 degrees Celsius). This can be done using a smoker grill or a dedicated smoker.
Add hickory wood chunks to the smoker. Hickory wood adds a smoky flavor to the steak and enhances its taste. Make sure you do this before the potatoes.
3-Smoking the Tomahawk ribeye:
Place the seasoned Tomahawk ribeye steak directly on the smoker grates.
Cook the steak until it reaches an internal temperature of 118 degrees Fahrenheit (48 degrees Celsius). This can be monitored using a meat thermometer like the meater plus!
The smoking process infuses the steak with a rich smoky flavor and begins the cooking process. Smoking time can vary depending on the thickness of the steak and desired doneness.
4-Preparing for searing:
While the steak is smoking, get your grill ready for searing. This can be a charcoal or gas grill set to high heat.
Ensure the grill grates are clean and oiled to prevent sticking.
5-Searing the steak:
Once the steak reaches 118 degrees Fahrenheit, carefully remove it from the smoker and transfer it to the preheated grill.
Sear the steak on the hot grill for 60-90 seconds per side. This quick sear creates a flavorful crust on the outside of the steak while maintaining the desired doneness inside.
6-Resting the steak:
After searing, remove the steak from the grill and allow it to rest for 8-10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
HOW TO MAKE LOADED BAKED POTATOES:
1-Preparing the potatoes:
Before peeping the tomahawk ribeye steak, start preparing the potatoes.
Use a fork to poke holes on the top of the potatoes. This allows steam to escape while cooking and prevents them from bursting.
Drizzle avocado oil over the potatoes and season with salt and pepper. The oil helps to crisp the skin and adds flavor.
Wrap each potato tightly in foil to create a sealed packet. This helps to steam the potatoes and keep them moist.
Place the foil-wrapped potatoes on the smoker, which should already be set at 250 degrees Fahrenheit (121 degrees Celsius).
The potatoes will cook alongside the steak while absorbing a subtle smoky flavor.
2-Cooking the potatoes:
Bake the potatoes on the smoker until they become probe tender. “Probe tender” means that when you insert a meat probe or a fork into the potatoes, it goes in smoothly without resistance.
The cooking time will depend on the size and type of potatoes, typically taking around 1 to 1.5 hours.
It is suggested to remove the potatoes around the same time when the tomahawk steak is being seared.
3-Preparing the potatoes for serving:
Once the potatoes are cooked and tender, carefully remove them from the smoker.
Slice open each potato and add half a tablespoon of butter to each. Mix the butter into the fluffy interior of the potato.
Top the potatoes with shredded cheddar cheese. The residual heat will melt the cheese and create a gooey topping.
Place the topped potatoes back on the smoker for an additional 10-15 minutes to melt the cheese and further enhance the flavors.
4-Finishing touches:
After the potatoes have spent some time on the smoker with the cheese topping, carefully remove them.
Drizzle BBQ sauce over the potatoes for a tangy and savory flavor.
Add some Mexican creme, which is a creamy and slightly tangy sauce.
Crumble crispy bacon over the top of the potatoes.
Finally, garnish with freshly chopped scallions.
