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Hanging Tomahawk Ribeye

Hanging Tomahawk Ribeye


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.



  1. 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
  2. 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
  3. Insert a meat hook into the end of the tomahawk and place it on the hanging rack of the drum smoker
  4. Smoke for 1 hour rotating the rack every 15 minutes for even cooking  
  5. Melt the butter over medium heat in an iron skillet and add herbs and garlic
  6. Remove from the pit when internal temperature reaches 122-125°F and baste in the butter mixture
  7. Return the steak to the drum for a couple minutes to char the outside
  8. Rest for 7 minutes, slice the meat off the bone into bite size pieces and drizzle with remaining butter before serving
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