Smoked and Reverse Seared Tomahawk Ribeyes

Directions

1. Season both sides and edges of the Tomahawk ribeyes generously with salt, black pepper, and powdered garlic, then rub the seasoning into the meat.
2. Place the ribeyes in a smoker and insert a temperature probe into each one. Use your preferred wood or pellets. Smoke at 250°F until the internal temperature of the steaks reaches 110–115°F.
3. While the steaks are smoking, preheat your Blackstone griddle to high heat.
4. On the griddle, melt the butter in a heat-safe container. Add minced garlic and a few sprigs of fresh rosemary to the melted butter, stirring occasionally as it heats.
5. Wash and cut the red potatoes into bite-sized pieces. Lightly drizzle cooking oil onto the griddle surface, add the potatoes, and season them with Blackstone Parmesan Ranch seasoning.
6. Once the steaks reach an internal temperature of 110–115°F, remove them from the smoker and set aside.
7. Stir the potatoes on the griddle. Drizzle a small amount of water over them and cover with a basting dome to steam and cook them faster. Move the potatoes to one side of the griddle and continue monitoring. Add more oil as needed to prevent drying and season again with Parmesan Ranch.

8. On the other side of the griddle, add a spoonful of Wagyu beef tallow. Place the steaks on this hot surface and press down firmly using a spatula or griddle press to achieve a strong sear.

9. Flip the steaks and baste with the garlic-rosemary butter. Cook to your desired doneness (Rare: 120°–125°F, Medium Rare: 130°–135°F, Medium: 140°–145°F, Medium Well: 150°–155°F, Well Done: 160°–165°F).

10. Once cooked, baste again, then wrap the steaks in foil and let them rest for 5–10 minutes.

11. Pour the remaining butter mixture over the potatoes and remove them from heat once fully cooked.
12. Serve and enjoy!