Hanging Tomahawk Ribeye
This recipe started out as a test just to see how it would turn out, but I’m telling you if you have a drum smoker you have to try it out. I’ve cooked Tomahawk Ribeyes several different ways but I’ve never tried to hang one in my drum.
My buddy Brian from Son of a Butcher BBQ told me about this technique after perfecting it on his drum smoker and I had to give it a shot.
The first step was to drill a hole in the end of the giant 3.25lb tomahawk steak. I used my power drill with a small bit at first to make a pilot hole then switched to a 1/4” bit to make it wide enough for the meat hook. While I was at it I went ahead and made a second hole up closer to the meat, so I could tie a piece of butcher twine around the steak to hold it together while it was suspended over the coals.
I kept the seasoning simple just a good dose of my TX Brisket Seasoning You could also use just simple mix of corse salt and cracked black pepper. I let the steak hang out for a few minutes at room temperature while I prepared the drum. For the coals I lit up a basket of Royal Oak briquettes and threw in a couple chunks of pecan wood for smoke once the coals were hot.
Gateway makes a hanging rack for ribs but it’s also great for hanging just about any cut of meat. I placed the hanging rack on the grill (it sits right on the grate studs) and inserted on of the meat hooks through the hole in the tomahawk. The steak was then hung on the rack over the coals. I ran the pit at 275-300°F the entire cook. Every 15 minutes I rotated the entire rack so the steak would cook even on all sides. It took about 1 hour for it get to my desired internal temperature of 122°F.
At this point I basted the tomahawk with a butter mixture that I warmed in an iron skillet. In the butter I threw in a few sprigs of thyme and rosemary along with a few whole cloves of garlic.
The steak went back on the pit for just a few minutes. The dripping butter causes flames to jump up and kiss the steak giving it a nice charred finish. After a short rest it was time to try it out and man let me tell you it was incredible.
The temperature was perfect all across the steak and the flavor would knock your socks off! It had a slight smoky note from the pecan and the crust on the outside was perfect. I will be cooking more Tomahawks this way!Print
The dripping butter causes flames to jump up and kiss the steak giving it a nice charred finish. The temperature was perfect all across the steak and the flavor would knock your socks off! It had a slight smoky note from the pecan and the crust on the outside was perfect.
- 3lb Tomahawk Ribeye
- 1–2 Tablespoons Killer Hogs TX Brisket Rub
- 2 sticks butter
2-3 sprigs thyme
- 2 springs rosemary
- Drill 1/4” hole in the end of a the tomahawk steak. Also drill a hole closer to the meat to tie the steak with butcher twine
- Prepare drum smoker for smoking using charcoal briquettes and a couple of chunks of pecan wood for smoke flavor. Bring the pit to 300°F
- Insert a meat hook into the end of the tomahawk and place it on the hanging rack of the drum smoker
- Smoke for 1 hour rotating the rack every 15 minutes for even cooking
- Melt the butter over medium heat in an iron skillet and add herbs and garlic
- Remove from the pit when internal temperature reaches 122-125°F and baste in the butter mixture
- Return the steak to the drum for a couple minutes to char the outside
- Rest for 7 minutes, slice the meat off the bone into bite size pieces and drizzle with remaining butter before serving