EPIC Smoked Tomahawk Ribeye – Recipe By David Mcdaniel

As some of you may know, every week on Monday we run our themed weekly cover photo contests.

Every week there is another theme for the contest and everyone posts their best photo with an explanation about their process. 

David Mcdaniel won our last week contest with this EPIC monster smoked Tomahawk.

I decided to ask David to share with us his whole detailed process so everyone can try to learn how to make it at home! 

Here is how David did it: 

Steak rub:

3 TBSP kosher salt

1 TBSP coarse black pepper

4 tsp brown sugar

1 tsp paprika

1 tsp chili powder

1/2 tsp garlic powder

1/2 tsp garlic salt

1/2 tsp onion powder

Apply the desired amount of rub to your favorite steak, more for thicker cuts.

Allow steak to sit at room temperature for 30-60 minutes depending on the size of your steak.

Meanwhile, heat your smoker to 225 F with your desired wood, my preference is cherry.

Smoke until you are 10-15 degrees shy of your desired doneness.

Sear all edges over hot coals or in a cast-iron skillet on the stovetop.

Rest for 5 minutes before slicing.

Thanks for the recipe Daniel! 

Please feel free to ask any questions here or in our Facebook group! 

#smokeon