Smoked USDA Prime Tomahawk Ribeye (Reverse Sear)

Smoked USDA Prime Tomahawk Ribeye (Reverse Sear)


  • 32 oz Prime Tomahawk Ribeye Steak

  • 2 Large Sprigs Fresh Thyme
  • 1 Tablespoon Butter
  • 1 Tablespoon Coarse Sea Salt
  • 1 Tablespoon Black Pepper
  • 1 Tablespoon Granulated Garlic
  • 1 Tablespoon Paprika


  1. Preheat your pellet smoker to 250°F. While it’s preheating, let your steak sit outside the fridge to come to room temperature.
  2. Sprinkle the entire steak with the salt, pepper, paprika, and garlic.
  3. Place on the smoker for 1 hour 20 minutes or until the internal temperature reaches 125°F. Use a meat thermometer for best results.
  4. Heat a large cast iron skillet to medium-high heat and add the butter. When melted, add the thyme, and place the steak in the skillet. Sear on each side for about 2 minutes.
  5. Allow the steak to sit for about 5-10 minutes before serving.
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