How to Smoke A Tomahawk Ribeye Steak Using The Pit Barrel Cooker

The tomahawk ribeye steak is a beautiful and impressive cut of meat that is perfect for special occasions. It is also a delicious and juicy steak that is perfect for cooking on the Pit Barrel Cooker. In this post we will go over how to smoke a Tomahawk Ribeye Steak using the Pit Barrel Cooker

Benefits of cooking a tomahawk ribeye steak using the Pit Barrel Cooker:

• Even cooking: The Pit Barrel Cooker's unique design ensures that the steak is cooked evenly on all sides.

• Flavorful smoke: The Pit Barrel Cooker uses wood to produce smoke, which adds flavor to the steak.
• Juicy steak: The Pit Barrel Cooker's low and slow cooking process helps to keep the steak juicy and tender.
• Impressive presentation: The tomahawk ribeye steak is a beautiful piece of meat, and it is even more impressive when it is served fresh off the Pit Barrel Cooker.

Instructions for cooking a tomahawk ribeye steak using the Pit Barrel Cooker:

1. Prepare the PBC according to the manufacturer's instructions.
2. Season the steak with your favorite rub or marinade.
3. Lay the steaks in the Pit Barrel Cooker and cook over low heat (around 250-275 degrees Fahrenheit) for 1-2 hours, or until the steak reaches the desired internal temperature. For a medium rare steak, the internal temperature should be 130-135 degrees Fahrenheit.
4. Remove the steak from the drum smoker and let it rest for 5-10 minutes before slicing and serving.

Tips for cooking a tomahawk ribeye steak using the Pit Barrel Cooker:

• Use a meat thermometer to ensure that the steak is cooked to the desired doneness.
• Don't overcrowd the Pit Barrel Cooker. Leave enough space around the steak so that the smoke can circulate evenly.
• Be patient. It takes time to cook a tomahawk ribeye steak properly. Don't rush the process or you will risk overcooking the steak.

Enjoy your delicious smoked tomahawk ribeye steak!

Choosing the right wood for smoking a Tomahawk Ribeye Steak using the Pit Barrel Cooker

The type of wood you use to smoke your tomahawk ribeye steak will have a big impact on its flavor.

Here are some of the best woods for smoking a tomahawk ribeye steak using the Pit Barrel Cooker:

• Oak: Oak is a classic wood for smoking meats. It has a mild flavor that complements the rich flavor of the tomahawk ribeye steak.
• Hickory: Hickory is a stronger wood with a more intense flavor. It is a good choice for adding a smoky flavor to your tomahawk ribeye steak.
• Cherry: Cherry is a fruitwood that imparts a sweet and smoky flavor to meats. It is a good choice for adding a unique flavor to your tomahawk ribeye steak.
• Apple: Apple is another fruitwood that is good for smoking meats. It has a mild flavor that complements the flavor of the tomahawk ribeye steak.

You can also use a combination of woods to create your own unique flavor profile. For example, you could use oak as the base wood and then add a few chunks of hickory or cherry to give the steak a more smoky or sweet flavor.

How much wood to use

The amount of wood you use will depend on the size of your tomahawk ribeye steak and the desired level of smoke flavor. A good rule of thumb is to use 1-2 chunks of wood for every hour of cooking.

Here are some tips for using wood to smoke a tomahawk ribeye steak:

• Use dry wood. Wet wood will produce more smoke, but it will also make the meat tough.
• Soak the wood chunks in water for 30 minutes before using them. This will help to prevent the wood from burning too quickly.
• Place the wood chunks on top of the lit coals.
• Adjust the vents on your Pit Barrel Cooker to control the amount of smoke.

Preparing the Tomahawk Ribeye Steak using the Pit Barrel Cooker Smoker

Trimming the steak

Before you start smoking your tomahawk ribeye steak using the Pit Barrel Cooker, it is important to trim it properly. This will help to remove any excess fat and ensure that the steak cooks evenly.

To trim the steak, you will need:

• A sharp knife
• A cutting board

Instructions:

1. Place the steak on the cutting board.
2. Use the knife to trim away any excess fat from the outside of the steak.
3. Be careful not to trim away too much fat, as this will dry out the steak.
4. Once the steak is trimmed, it is ready to be seasoned.

Seasoning the steak

There are many different ways to season a tomahawk ribeye steak. You can use a simple salt and pepper rub, or you can get more creative with your seasonings.

Here is a simple but delicious way to season a tomahawk ribeye steak:

• Ingredients:
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika

Instructions:

1. Combine all of the ingredients in a small bowl.
2. Rub the seasoning all over the steak, including the top of the steak and all sides including the rib bone.
3. Let the steak sit at room temperature for 30 minutes before cooking.

Setting up the Pit Barrel Cooker for Smoking a Tomahawk Ribeye Steak

Adding the charcoal

To add charcoal briquettes to the Pit Barrel Cooker, follow these steps:

1. Remove the lid from the Pit Barrel Cooker.
2. Fill the charcoal basket using charcoal briquette or lump charcoal, leaving about 1 inch of space at the top.
3. Replace the charcoal basket and lid.

Lighting the charcoal

To light the charcoal, follow these steps:

1. Place a few charcoal starters in the bottom of the charcoal basket. An alternative is using a charcoal chimney.
2. Light the charcoal starters and replace the lid.
3. Let the charcoal burn for 10-15 minutes, or until it is white hot.

Adjusting the vents

The vents on the Pit Barrel Cooker control the amount of air that flows into the cooker, which affects the temperature. To adjust the vents, follow these steps:

1. Open the vents on the bottom of the cooker to allow airflow.
2. Close the vents on the top of the cooker to reduce airflow.
3. Adjust the vents until the Pit Barrel Cooker reaches the desired temperature.

Adding the wood chunks

To add wood chunks to the Pit Barrel Cooker, follow these steps:

1. Place the wood chunks on top of the charcoal.
2. Replace the lid.

Tips for setting up the Pit Barrel Cooker:

• Use dry charcoal. Wet charcoal will produce more smoke, but it will also make the meat tough.
• Don't overcrowd the charcoal basket. Leave enough space around the charcoal so that the air can circulate evenly.
• Be patient. It takes time for the Pit Barrel Cooker to reach the desired temperature. Don't rush the process or you will risk overcooking the meat.

Once the Pit Barrel Cooker is set up, you are ready to start cooking your tomahawk ribeye steak!

Smoking the Tomahawk Ribeye Steak Using the Pit Barrel Cooker

Placing the steak in the Pit Barrel Cooker

Once the Pit Barrel Cooker is set up and at the desired temperature, you can place the steak inside.

To do this, follow these steps:

1. Carefully place the steak on the grate, bone-side down.
2. Replace the lid.

Monitoring the temperature

It is important to monitor the temperature of the Pit Barrel Cooker and the steak while it is smoking. You can use a meat thermometer to check the internal temperature of the steak.

To get the best results here are some tips for monitoring the temperature:

• Check the temperature of the Pit Barrel Cooker every 30 minutes or so.
• Adjust the vents as needed to maintain the desired temperature.
• Check the internal temp of the steak every 15-20 minutes.
• Remove the steak from the Pit Barrel Cooker when it reaches the desired doneness.

Smoking the steak to the desired doneness

The ideal internal temperature for a tomahawk ribeye steak is 130-135 degrees Fahrenheit for medium rare. If you like your steak more well-done, you can cook it to a higher internal temperature.

Here is a table of internal temperatures for different doneness levels:

Tips for smoking a tomahawk ribeye steak using the Pit Barrel Cooker:

• Use a meat thermometer to ensure that the steak is cooked to the desired doneness.
• Don't overcrowd the Pit Barrel Cooker. Leave enough space around the steak so that the smoke can circulate evenly.
• Be patient. It takes time to smoke a tomahawk ribeye steak properly. Don't rush the process or you will risk overcooking the steak.

Hang the steak

One way to cook a tomahawk ribeye steak using the Pit Barrel Cooker is to drill a hole in the end of the bone and hang it from the PBC hanging rods. This method allows the smoke to circulate evenly around the steak, resulting in a more flavorful and juicy cook.

To drill a hole into the bone of a tomahawk ribeye steak, you will need a power drill and a 1/4-inch drill bit. Be careful not to drill all the way through the bone, as this will allow the juices to escape. Once you have drilled a hole in the bone, insert a meat hook and hang the steak from the PBC hanging rods.

Cook the steak over low heat (around 250- 275°f) for 1-2 hours, or until it reaches the desired internal temperature. For a  perfect medium rare steak, the internal temperature should be 130-135 degrees Fahrenheit.

Safety tips:

• Always wear safety glasses when drilling into bone.
• Be careful not to drill all the way through the bone, as this will allow the juices to escape.
• Make sure that the meat hook is securely attached to the bone before hanging the steak from the PBC hanging rods.

Benefits of hanging a tomahawk ribeye steak from the PBC hanging rods:

• Allows the smoke to circulate evenly around the steak, The juices in the meat will self-baste the steak resulting in a more flavorful and juicy cook.
• Frees up space on the grill grate, so you can cook other foods at the same time.
• Makes for a more impressive presentation when serving the steak.

Reverse searing

What is reverse searing?

Reverse searing is a cooking method that involves cooking the meat at a low temperature until it reaches the desired internal doneness, and then searing it over high heat to create a crispy crust.

Why reverse sear a tomahawk ribeye steak?

Reverse searing is a great way to cook a tomahawk ribeye steak because it ensures that the steak is cooked evenly and that it has a crispy crust. It also helps to prevent the steak from drying out.

How to reverse sear a tomahawk ribeye steak on a Pit Barrel Cooker

To reverse sear a tomahawk ribeye steak on a Pit Barrel Cooker, follow these steps:

1. Smoke the steak to an internal temperature of 10-15 degrees Fahrenheit below the desired doneness.
2. Remove the steak from the Pit Barrel Cooker and let it rest for 5 minutes.
3. Heat a grill or cast iron skillet over high heat.
4. Sear the steak for 1-2 minutes per side, or until it reaches the desired doneness.
5. Let the steak rest for 5 minutes before slicing and serving.

Tips for reverse searing a tomahawk ribeye steak on a Pit Barrel Cooker:

• Use a leave-in thermometer to ensure that the steak is cooked to the desired doneness.
• Make sure that the grill or cast iron skillet is very hot before searing the steak. This will help to create a crispy crust.
• Don't overcrowd the grill or cast iron skillet. Leave enough space around the steak so that the heat can circulate evenly.
• Be careful not to overcook the steak when searing it. Overcooking will make the steak dry and tough.

Resting the Ribeyes

Why is it important to rest a steak?

When you cook a steak, the juices are pushed to the center of the meat. When you let the steak rest, the juices redistribute throughout the meat, resulting in a more tender and juicy steak.

How long to rest a tomahawk ribeye steak

The general rule of thumb is to rest a steak for 5 minutes per inch of thickness. For a tomahawk ribeye steak, which is typically about a 2-inch thick steak, this means resting the steak for 10 minutes.

Here are some tips for resting a steak:

• Remove the steak from the heat and place it on a cutting board.
• Tent the steak with foil to keep it warm.
• Let the steak rest for 5-10 minutes, depending on the thickness.
• After the steak has rested, it is ready to slice and serve.

Slicing and serving

How to slice a tomahawk ribeye steak

To slice a tomahawk ribeye steak, follow these steps:

1. Place the steak on a cutting board, bone-side down.
2. Use a sharp knife to slice the meat against the grain, into 1/2-inch thick slices.
3. Be careful not to cut through the bone.
4. Once the steak is sliced, it is ready to serve.

How to serve a tomahawk ribeye steak

Tomahawk ribeye steaks are a beautiful and impressive cut of meat, so they deserve to be served in a special way.

Here are a few tips:

• You'll want to serve the steak on a large platter or cutting board.
• Garnish the steak with fresh herbs, such as rosemary or thyme.
• Accompany the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Here are some creative ways to serve a tomahawk ribeye steak:

• Surf and turf: Serve the steak with grilled lobster or crab.
• Carpaccio: Slice the steak thinly and serve it as an appetizer.
• Steak tacos: Slice the steak and serve it in tacos with your favorite toppings.
• Steak salad: Slice the steak and serve it on a salad with your favorite greens, vegetables, and dressing.

No matter how you choose to serve it, a tomahawk ribeye steak using the Pit Barrel Cooker is sure to impress your guests.

Enjoy your delicious and beautifully served tomahawk ribeye steak!

Tips for cooking a tomahawk ribeye steak Using a Pit Barrel Cooker

Use a meat thermometer

The most important tip for cooking a tomahawk ribeye steak on a Pit Barrel Cooker is to use a meat thermometer like thermoworks or thermopen. This will ensure that the steak is cooked to the desired doneness. The ideal internal temperature for a tomahawk ribeye steak is 130-135 degrees Fahrenheit for medium rare.

Don't overcrowd the grill

When cooking a tomahawk ribeye steak, it is important to leave enough space around the steak on the grill. This will allow the heat to circulate evenly and ensure that the steak cooks evenly.

Be patient

Cooking a tomahawk ribeye steak takes time. It is important to be patient and not rush the process. If you rush the process, the steak will either be overcooked or undercooked. It doesn't take long to cook a steak. Grab a drink and relax. Before you know it you will have a perfect steak that just came off of a hot grill.

Here are some additional tips for cooking a tomahawk ribeye steak on a Pit Barrel Cooker:

• Choose the right wood: The type of wood you use to smoke the steak will have a big impact on the flavor. For a tomahawk ribeye steak, I recommend using a mild wood like oak or fruitwood. Both of those types of woods produce enough smoke for a light smoky flavor.
• Season the steak properly: Before you start cooking the steak, season it liberally with salt, pepper, and your favorite herbs and spices.
• Preheat the Pit Barrel Cooker: Preheat the Pit Barrel Cooker to 250-275 degrees Fahrenheit before you start cooking the steak.
• Cook the steak slowly: Cook the steak slowly and evenly until it reaches the desired internal temperature.
• Let the steak rest: Once the steak is cooked to the desired doneness, let it rest for 5-10 minutes before slicing and serving.

By following these tips, you can cook a delicious and juicy tomahawk ribeye steak using the Pit Barrel Cooker.

How to Smoke A Tomahawk Ribeye Steak Using The Pit Barrel Cooker Conclusion

Summary of the key steps

To cook a tomahawk ribeye steak using the Pit Barrel Cooker, follow these key steps:

1. Choose the right wood: Use a mild wood like oak or fruitwood.
2. Season the steak properly: Season the steak liberally with salt, pepper, and your favorite herbs and spices.
3. Preheat the Pit Barrel Cooker: Preheat the Pit Barrel Cooker to 225-250 degrees Fahrenheit.
4. Cook the steak slowly: Cook the steak slowly and evenly until it reaches the desired internal temperature (130-135 degrees Fahrenheit for medium rare).
5. Let the steak rest: Once the steak is cooked to the desired doneness, let it rest for 5-10 minutes before slicing and serving.

Additional tips:

• Use a meat thermometer to ensure that the steak is cooked to the desired doneness.
• Don't overcrowd the grill. Leave enough space around the steak so that the heat can circulate evenly.
• Be patient. Cooking a tomahawk ribeye steak using the Pit Barrel Cooker takes time. Don't rush the process or you will risk overcooking the steak.

Make sure to comeback to SmokyBeginnings.com as we are continuously adding new recipes and tips to the site.

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