Hardcore Carnivore® Smoked Ribeye Tomahawk Steak

Hardcore Carnivore® Smoked Ribeye Tomahawk Steak, a Entertaining beef recipe, ready in 120 minutes, serves 4.

Recipe Courtesy Of:

Jess Pryles,

jesspryles.com/

Cook Time: 2 hrs

Servings: 4

Ingredients: 2

Cook Mode

Ingredients

1 Beef Tomahawk Steak, bone-in (2-3 lbs.)
2-3 Tbsp. Hardcore Carnivore Black seasoning

Preparation

Step 1

Preheat a smoker to 250°F using manufacturer’s instructions.
Step 2

Season the steak thoroughly with Hardcore Carnivore Black seasoning, then place it into the smoker.
Step 3

Smoke the steak until it reaches an internal temperature of 125°F, about 90 minutes.
Step 4

Remove the steak from the smoker and let it rest under foil for 15 minutes.
Step 5

While the steaks rest, place a charcoal chimney on top of a grill, fill halfway with charcoal, and place a grate/rack on top. Be cautious that the chimney may not be very stable.
Step 6

Once the coals are ignited and creating a hot vortex, sear the steak for 30-60 seconds per side over the chimney, ensuring to sear the sides of the steak. The USDA recommends steaks reach a final internal temperature of a minimum 145°F.
Step 7

Serve immediately, either whole or by slicing off the bone then cutting the remainder into half-inch pieces.

Nutrition Information

Nutrition information per serving: 880 Calories; 618 Calories from fat; 69 g Total Fat (30.1 g Saturated Fat; 33 g Monounsaturated Fat); 232.5 mg Cholesterol; 290 mg Sodium; 0.1 g Total Carbohydrate; 0 g Dietary Fiber; 65 g Protein; 6.5 mg Iron; 689 mg Potassium; 0.3 mg Thiamin; 0.8 mg Riboflavin; 0 mg Niacin (NE); 1.3 mg Vitamin B6; 5.7 mcg Vitamin B12; 14.3 mg Zinc; 0 mcg Selenium; 0 mg Choline.

This recipe is an excellent source of Protein, Thiamin, Riboflavin, Vitamin B6, Vitamin B12, Iron and Zinc. It is a good source of Potassium.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.