Description
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.
Ingredients
- 3lb Tomahawk Ribeye
- 1–2 Tablespoons Killer Hogs TX Brisket Rub
- 2 sticks butter
2-3 sprigs thyme - 2 springs rosemary
Instructions
- 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