Smoked Tomahawk Ribeye

Hickory Smoked Tomahawk Ribeye - Tomahawk Steak smoked on Gateway Drum Smoker
#smokedtomahawk #tomahawksteak #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Prime Tomahawk Ribeye sourced from The Butcher Shoppe bit.ly/TheButc...
- Kitchen Accomplice Beef Broth Concentrate amzn.to/2GyT901
- Killer Hogs Hot Rub bit.ly/TheHotRub
- Killer Hogs Steak Rub bit.ly/TheSteakRub
- Thermoworks DOT bit.ly/Thermowo...
- Thermoworks Thermapen bit.ly/H2QTherm...
- Red Handle Knife bit.ly/H2QKnife6
Tomahawk Steaks are huge bone-in ribeyes. They’re cut off the loin and a long section of the rib bone is left attached to each steak. Now this steak is more than enough for one man, so you may want to find someone to share it with or you could tackle the whole thing if you think you can handle it (I know I can!!)
To kick off this beef party I apply a little beef broth concentrate to the outside of the steak. The concentrate creates a glue on the outside of the steak which helps the seasonings “stick” and it gives the tomahawk a fortified-beefy flavor. You can use olive oil or a little water as a binder; but I’ve been experimenting with the beef concentrate and I like the results.
I hit the outside with a little Killer Hogs Hot Rub bit.ly/TheHotRub followed by a good coating of my Killer Hogs Steak Rub bit.ly/TheSteakRub (you could use any seasonings you like on this steak). Once seasoned let it rest for 20 minutes.
I fired up my Gateway Drum Smoker for this cook but you can use any smoker. Royal Oak Lump charcoal and Hickory wood chunks provide the heat and smoke flavor. You want the pit running at 275°F. Once it’s up to temp and the seasoning has melted into the meat it’s time to start smoking.
Insert a probe thermometer into the center of the tomahawk for monitoring internal temperature - I used my Thermoworks DOT bit.ly/Thermowo... . The last thing you want to do is over cook it. Also be careful not to stick the probe into a fat pocket. This will give you false readings.
Place the steak on the cooking grate and close the lid and monitor the temperature. About 10 minutes in I placed a small aluminum pan in the smoker with a melted stick of butter. Season the butter with a little Steak Rub and let it get happy. Once the steak has cooked about 20 minutes (around 100°F internal) flip it over for even cooking.
Start basting the steak with the melted butter when it hits the 120°F mark. Flip it over after a few minutes and baste the other side. As this point I left the drum open so the the butter will drip down and cause a little flare-up with the coals. The flames will give you a little searing action without burnin the steak.
As soon as I see the internal temperature get to 125-126°F it’s done for me. It comes off the drum and rest for 15-20 minutes. I left the probe in the tomahawk, so I could watch the carryover. It stopped at 130°F. I let start to fall back to 125 then it was time to slice.
The smoked tomahawk was cooked evenly across the steak - a perfect medium rare (Right where I like it). The hickory flavor combined with the seasonings and butter gave it a phenomenal flavor. I highly recommend trying this method for any thick steak.
Smoked Tomahawk Ribeye Ingredients:
- 3lb Tomahawk Ribeye Steak 2” thick
- 2 teaspoons Beef Broth Concentrate
- 1 Tablespoon Killer Hogs Hot Rub
- 1 Tablespoon Killer Hogs Steak Rub
- 1 stick butter
Smoked Tomahawk Ribeye Directions:
1. Prepare drum smoker for indirect cooking at 275°F use a couple chunks of hickory wood on the hot coals for smoke flavor.
2. Rub the entire surface of the tomahawk ribeye with the beef concentrate, season with a light coat of Hot BBQ Rub followed by a coat of Steak Rub. Let the steak rest while the smoker comes up to temperature about 20 minutes.
3. Insert a probe thermometer into the center of the tomahawk and place the steak on the cooking grate.
4. Place the stick of butter in a small aluminum pan and season it with a little Steak Rub.
5. Flip the steak over after 20 minutes so that it cooks even on both sides.
6. Once the internal temperature reaches about 120 degrees start basting the steak with the melted butter. Flip it over and do the same for the other side.
7. Remove the steak from the smoker once it hits about 125-130°F for medium rare or cook it to you’re desired doneness.
8. Rest the steak for 15 minutes and slice.
Connect With Malcom Reed:
howtobbqright.com/
FB - / howtobbqright
T - / howtobbqright
IG - / howtobbqright
Malcom's Podcast - howtobbqright.c...
For Malcom's BBQ Supplies visit - h2qshop.com/

[@ciscokid703]

"We kicking up some of that flame kiss. Them flames Rockin'. I wanna naw on that bone." This dude is the real deal

[@miketheplumber448]

“I wanna verify that “

[@CarlosG0224]

Love when Malcolm talks to his food “ I’ve been eyeing you”

[@jamesanderson6373]

*malcom

[@TheCheshier88]

After seeing you you do it it doesn't look hard at all I think I'll be getting me one this weekend

[@jamesanderson6373]

@Kody C. *Malcom

[@jamestaylor6378]

Man said I wanna knaw on that bone hahahaha

[@bent4302]

I've been smoking a prime tomahawk about once a month most of the year. Hit it w Killer Hogs AP and Steak Rub, smoke her to 126 degrees on the traeger and sear it on a smoking hot grill. It's literally other worldly.

[@stevenpaddybwoy]

Bro that kind of meat cannot be challenged

[@bent4302]

@@lorenperry3726 i keep it between 180 and 200. It really doesn't take that long so keep an eye on it or you might get surprised

[@Jeremiah6071]

@@lorenperry3726 I do almost all my steaks that way and lower temps are better, but sometimes time is an issue. If I have time I use the smoke setting on the traeger which is about 180-200 and really pumps out the smoke. If I am pressed for time I do it at 225 or 250 then I give it a good sear on a charcoal grill. I love my traeger, but they really suck for searing. I've seen some pellet grills that have a gas powered seering box on the side. Even seen people mount them to a traeger. One day :)

[@chadhouser973]

How long does it usually take?

[@inkeman0917]

I truly have learned a lot from Malcom, been watching for a couple of years.. One of my best teachers... Keep up the good work my man...

[@carman123ism]

Love this man and his wife. Their podcasts are so fantastic ! listen to them over and over , you feel like you are there just hanging out with them right at home. Enjoy listening to their stories, they are So friendly, funny and informative.

[@ZMCarsandMore]

If I walk into a BBQ spot and a guy like this is cooking, I know I am in for some good eating.

[@beerman9807]

Yes , the same thing is said about Mexican tacos , if the cook is big the food is delicious, it has been true 100 % of the time for me

[@ZMCarsandMore]

@@beerman9807 😂😂😂

[@aaronmatthews2057]

He has one of the best personalities for a pit master ....not overly confident...he seems like someone you would love to be at his cookout ....and not just for the food

[@Koufalia4]

This dude is the friend you wanna have hanging out in your backyard every Sunday afternoon.

[@672nic]

If I win the lottery Im hiring this man as my personal chef and sending his kids to college

[@hahahahhahahahhahahga5977]

Same

[@Rockyinlp]

Lol, no doubt.

[@jss3789]

Bruh he already making money like crazy

[@imperius_lxxvii9999]

he's got 1.25m subs... he doesnt need to be someone slave. He will just continue to post videos and eat these steaks. damn lucky.

[@672nic]

@@imperius_lxxvii9999 you’re a chicken doinker. Ain’t no one said nothing to anyone about no slaves anywhere at anytime. are you huffing glue?

[@jljonesar]

Many out there try to teach you how to throw down on the grill, but fall terribly short. This man actually delivers. You’re the man Malcom!

[@SymplolFN]

Let’s just take a second to admire his drip

[@brandonkhoover]

I want y’all to know I got a great tomahawk and followed this method for my wife and I. She is a very honest critic, and ranked this a 9.9/10. Thank you, Malcolm. My wife and I’s favorite thing I’ve ever cooked.

[@yotoddy]

Malcom sneakin’ them one-liners in at the end of the video! 😂😂

[@acmecomments]

I love how he just rolls with the butter kicking flames up on the fly

[@seotenin]

I finish mine with a compound butter, rosemary and garlic,... really good

[@joshuas3282]

Malcom, thank you for all of your knowledge and methodical instructions in all of your videos, and your killer hogs seasoning brand. If it wasn’t for you i probably wouldn’t have a smoker and wouldn’t be the pit smoker i am today. We all appreciate you!!

[@WarDamnEagle80]

“Who doesn’t love butter?” God bless this man

[@downdacourt]

One of my life goals is to hold the bone and just eat it like a savage

[@Matthew-uc7he]

Same

[@rarrodrig4703]

Agreed 👍...... Can U say "Turkey Drumstick" caveman style..... it's heavenly 😛

[@Andrew_Wise]

"Let the smoke make it happy" love that quote. Malcoms a poet. Haha

[@VVhiting]

Always trust a big chef with a thick accent like Malcolm.

[@markslaughter9497]

Never trust a Skinny Chef

[@DonCron]

Just smoked a 1,3kg (2,9lbs) Tomahawk on a Weber Kettle. Switched from Coconut Coal with Hickory to Charcoal and butter whipping while the steak was resting for the final (flamy) sear. Just made my own seasoning but the method used was this one. God damn I'd wish yt would have picture upload function...perfectly. Whole family enjoyed it. Thanks!

[@bahshan1]

Didn’t have any father figure to teach me how to bbq. Just wanna say thank you. I enjoy watching and learning from you.

[@joshuas3282]

Im right there with you man, i have learned all of my bbq from Malcom.

[@kipwilliamson9521]

This is the reason that he's my favorite barbecuer...

[@officerfriendly5918]

I hit thumbs up before I even watch the video because you know it’s gonna be good

[@ghostrider8675]

“You don’t think I’m going to eat that” tail fat lost the war

[@spacejeezle628]

Tail fat didnt stand a chance!

[@CycoWarriorx]

I love Malcolm’s channel... "I got you buddy..." 🍻

[@beannieharrison]

Thank you, I'm making this father's day 🌷

[@perfectsignplacement6132]

KZbin has taught me, no matter how great the video, somebody has to dislike it. Can't please everybody. Send that Tomahawk this way brother!

[@The4GunGuy]

Another excellent video Malcom. It's the small things I learn from you, like when you applied the butter you didn't brush it on, which would scrape the seasoning off. Instead, you drizzled it on. Perfect.

[@jonathan7379]

I just love this stuff no messing around just straight saying how it is what it is not a bunch of irrelevant mess to kick up the time or look like he's smarter than anyone else awesome stuff

[@dirkthedaring707]

"I'm gonna gnaw on that bone". Seriously, that's like desert after the main cut!

[@spicybella5966]

You're the best!!

[@efg1311]

Malcomb is still my all-time favorite. I’ve probably watched this video 5 times in the last 2 years

[@ruck0sloc0s]

Just did this method for Christmas and it was a complete HIT! The flavors were truly amazing! Thanks again for the best BBQ Videos on KZbin! PS Knawing on that bone is a must!

[@timbo7188]

There is no way that meat is gonna not be good. That is the way to go Malcom . when I was a kid my dad always bbq steaks with butter and crushed fresh garlic and seasoning . I do that a lot . Tasty .

[@tec701steps1to10]

"This piece right here has my name on it, I've had my eyes on it" no video is certified without that statement

[@jeremybell9466]

Another great Vid Malcolm!!!, how you explain your techniques and recipes makes it possible for us to barbecue right!!! Thank you so much for all your hard work and these videos!!! your way more than pit master, your all Pro!!!! Can't wait to see your killer hogs products in stores!!!!

[@jamesanderson6373]

*malcom

[@carlosmarques1111]

Malcolm's the Bob Ross of BBQ

[@JWFas]

My first cut of wagyu beef was a monstrous 6-lb tomahawk ribeye from KC Cattle Company. Using high smoke mode (~220F) on my Camp Chef pellet smoker it took over two hours to reach 125F internal. Then I finished with a sear, and after resting it was a tender, smoky steak that fed several people.

[@W.Vanderbilt]

I smoked a 2 inch ribeye on my Vision Smoker with pecan for about 1hr 35 min at about 210, one of the juiciest and delicious steaks ever! And....it was a Melcom Reed idea!! This guy is the BEST!!!

[@SierraDeLites1]

I just bought 2 tomahawks for this 4 of July Weekend, hubbys been smokin for about 2 yrs now, I hope he follows this recipe!

[@maxm6560]

Hey Malcom, love the videos! Remember to stay healthy my guy

[@jamesanderson6373]

*malcom

[@obserikkk2122]

That’s a whole lot of protein

[@sharqtalk]

Shut up Max.

[@user-ll8mq1of3v]

Hello! I’m just a kid but my dad loves your cooking! He is inspired and he cooked ribeye tonight and it was yummy! Thanks for being amazing! 2020 Kinsley D

[@wait4it852]

He’s the reason I went out and bought a cowboy steak lol ain’t got that hawk money but the cowboy steak was a delight

[@jenjonnybravo]

gonna pick up a few of these for 4th of july and TRY to wow my friends! Thanks always for the amazing and detailed tutorials!!!!

[@b.ewoolcock7755]

This is exactly what I was hoping to find.. how to smoke a tomahawk on a drum smoker. I have a few to do for forth of July 2023 and I don't wanna screw it up.. so Thank you.

[@bbqwithmonchis-smokinmonch9108]

Nice marbling, can’t go wrong with a tomahawk!

[@EM-lp1wx]

Agreed, love tomahawks

[@mattl1758]

Finally found a video that I had already had. I started smoking 18 months ago and early in I did a tomahawk. Awesome

[@anthonygiovannangelo1838]

His vibe is too real

[@methodman8312]

I can’t get enough of your videos man, they’re good for the soul especially in a time like this

[@peteyBron23]

I love watching Malcolm’s vids. Great food but also comes off as the type of guy you want to be your neighbor, so friendly!

[@drm44876366]

Oh my I've been salivating ever since you added the Rub. Thanks for the video.

[@hammer123456789100]

Man I grew up in Pensacola this is so awesome, I go to the butcher shop all the time. I appreciate all the tips man!

[@jamesfleming1861]

Reverse sear/smoke ribeyes on the Weber kettle all the time. Apply compound butter before and after the sear. Amazing! I need to try a tomahawk.

[@teaneys1]

Malcolm, you're the manliness man on KZbin. I appreciate you my brother.

[@Kym935]

It's crazy that this content is free!!!

[@LJ-gn2un]

WOW! Good idea using the beef concentrate!

[@nathan3647]

You can tell you are the real deal. Your passionate about your BBQ and I love that about you. Wish you all the best

[@HungryHijinks]

I followed this recipe and It was knocked out the park! I smoked mine on the Egg though! Your rubs are amazing, but I gotta sauce your hot sauce you sell is a staple in our house now.

[@scwashington03]

Legend has it Malcolm is still gnawin on that bone

[@eriknealson4336]

Hi Malcolm, Excellent point on that possible false temp reading regarding the fat pocket. Thanks. Excellent cook.

[@jamesanderson6373]

*malcom

[@joonhyuplee3139]

Nothings more BBQer than this channel

[@davidpence5609]

i love seeing the UDS getting some love. Malcom that UDS is perfect for cooking whole stuffed , bacon wrapped jalepeno peppers too.

[@MS-ob9qh]

Oh yes sir!! Man I got so happy when I saw The BBQ Rub in Walmart yesterday, I bought 6 of them! I’m buying a bunch for Christmas gifts for everyone too! Hopefully I’ll see the rest of your line on the shelves soon.

[@soctimis]

my man, you are the definition of a steak master! i love your videos !!!🥩🍖

[@FGUK1973]

Malcolm, you are a man after my own heart!!! Your video's are always amazing dude!!!! That steak looked FANTASTIC!!!!! 10/10 again. That bone looked extremely gnawable too!!

[@socomon69]

espresso ground coffee (fine) really kicks ups the richness of any steak. It doesn't taste like coffee just super-rich. Really compliments the beef.

[@hamsack981]

This dude kicks ass.

[@gamerzero9764]

Well I guess I’m cooking steak today. Malcolm always motivates me to fire up the grill 👍🏿

[@jamesanderson6373]

Malcom

[@victorferreira5313]

"It is getting that flame kiss" lol... Can't wait to get my hands on a similar bbq drum to cook my meat.

[@sicboy83]

Malcom always killing it in the BBQ game

[@ericthered1140]

The GOAT of all meat....

[@beerman9807]

Wow man , this is the best Toma Hawk I ever seen cook on KZbin, 👍 man I wish I can eat that

[@michaelalan6459]

My local small town grocery store sells these every Friday. By Sunday what isn't sold they cut the bone off and sell them as extra thick rib eyes but at HALF PRICE. I have a dozen in my deep freeze. One will feed the whole family.

[@sharqtalk]

In California we got your rubs from BBQ galore! You're amazing! Thank you for teaching me how to bbq right!

[@larryn5516]

Doing two of these on my Hunsaker tomorrow, can't wait!

[@brettgraham1254]

I cook tomahawks all the time on my olesmokey like this but with out the butter gonna try this next time I can't wait

[@csp4454]

This dude knows what he's doing

[@m1a1abrams3]

should make a new series called malcom weed and bbq while high

[@maxm6560]

I wish bro but I don't think Malcolm would be up for it

[@tophw6964]

Malcolm ain't gonna be up for that but you could do it. I'd subscribe

[@mistery00t29]

Idiot....

[@Music-x1r]

He a bbq professor 🤣 salute💪🏿💙looks excellent

[@gregoryrobinson5196]

Just tried some of that killer hog rub..... you need to make sure Walmart sells all your products.....it's amazing....

[@ThatTattooGuyOfficial]

That looks incredible

[@Shmevin]

" this piece right here has my name on it" please keep making more awesome content.

[@jeeperscreepers9110]

Malcolm is a gift from God

[@CagedSinger]

My wife got me the big seasoning gift set from your website less than a month ago and I've grilled at least 3 times a week since then. Steaks, chops, chicken, even some jalapeño poppers. I'll never go back to other seasonings, next I'm making ribs, brisket, smoked turkey and a double smoked ham. Malcolm's seasonings are gonna cause me to have to sell blood to save for a new smoker just to keep eating lol

[@day2day734]

I typically reverse sear. The other night I smoked on at 225 til 135. Didn’t sear it after. It was great!

[@carlmyrick6866]

I can't wait to try this. Thank you for answering the question I have had for a while about smoking steaks.

[@kaidon2]

Nothing like having a glass of wine and gnawing on a tommahawk bone - keep it up; looks great!

[@dongadson1099]

Great looking smokey hawk. Got a gangsta wanting to slide your way to eat good.

[@936Holdin]

There we go big Malc!!!! That’s what I’m talking about!!!!!

[@badbebo4364]

I just subscribed, you’re the man brotha “el hombre”

[@kosmok61]

I just ordered s few of his seasonings the steak rub is really good

[@tatooguy65]

Another awesome job Brother. The last Tomahawk I did, I hung it in my Pit Barrel. It was awesome and the wife was quiet while devouring it. LOL! Got one left in the freezer and have tried the reverse sear on my gas grill (don't judge me, I got only 1 and the other 4 are charcoal ones.) but going to try this on the grill on the Pit Barrel instead of hanging it. Keep on rocking Brother!!

[@rolltide0203]

Omg that looks like heaven

[@johnkelley3980]

Looks so delicious now I am so hungry!

[@machinegunjackmcgurn804]

I got some of his AP rub, its great, I thought it was going to be super salty at first but on the finish, it disappears. It's perfect.

[@francinecorry633]

Hey Malcolm I did one these in my PBC,drill a hole in the bone then put the hook through it and let er hang.Next one I do gonna do the butter baste,thanks for the inspiration.

[@amcconnell6730]

" No matter how good you are at something there’s always about a million people better than you.” - Homer Simpson I will never get my smoking game up to this level. :)

[@MatthewEngelson]

I never thought I could get enjoyment from watching someone else eat food that I love but then I found Malcom.

[@jamesanderson6373]

*malcom

[@eriknealson4336]

That's how he spelled it James Anderson. . . the "Malcom" police.

[@hadoukenhadouken9219]

Bone in steak Sir Yes Sir!

[@The_Autumn_Wind_]

You’re the best Malcom!!!