Reverse-Seared Tomahawk Ribeyes

Directions

1. Preheat your smoker to 250°F using your preferred pellets.

2. If desired, score the steak with cross-hatch cuts. Season the steak generously with kosher salt and Blackstone Blackened Steak seasoning.

3. Place the seasoned steak on the smoker and cook for about 45-60 minutes or until the internal temperature reaches 120°F (for medium rare).

4. While the steak is cooking, prepare the chimichurri. In a bowl, combine parsley, cilantro, grated garlic, orange zest, lime juice, chopped red pepper, green onions, chives, olive oil, red wine vinegar, salt, pepper, and honey. Mix well and adjust seasoning according to your taste preference.

5. Once the steak reaches 120°F, remove it from the smoker and allow it to rest. Meanwhile, preheat a griddle or skillet over high heat.

6. Place the steak on the hot griddle and cook for 1-2 minutes on each side, flipping often to develop a sear.

7. In the last minute of cooking, add the stick of butter to the front of the griddle, followed by rosemary, thyme, and garlic cloves. Baste the steak with this aromatic mixture for an additional 1-2 minutes.

8. Remove the steak from the griddle and let it rest for 5-10 minutes before slicing.

9. Slice the steak and arrange it on a serving platter. Top generously with chimichurri sauce.

10. Serve and enjoy this flavorful reverse-seared tomahawk ribeye!