Reverse Seared Tomahawk Ribeye Steak

Cook Time

75 mins

Cooking Method






Prep Time

75 mins




1 tbsp Black Pepper

4 tbsp Butter

1 cup Kosher Salt

1 tbsp Parsley, Minced Fresh

1 Tomahawk Ribeye

½ cup White Miso

Recipe Highlights

Few things in life are more satisfying than grabbing a tomahawk ribeye steak by the bone handle and taking a big, heroic bite out of the meat. There’s something primal in it. So why not indulge yourself and try it out next time you’re craving a steak? This recipe uses a reverse sear to ensure that you’re cooking the thick ribeye cut to the perfect internal temperature. With a cast iron skillet, you can also have that delicious, salty charred exterior as well.

What is a Reverse Sear?

To achieve a reverse sear, cook the meat low and slow until it reaches 5 degrees below your desired internal temperature. Then turn up the heat on your grill, place the steak in a cast iron skillet with butter, and sear the outside until it is charred to perfection.

How to Make the Miso Salt Dry Brine?

Making miso salt is super easy. All you need is a food processor and a silpat.

On a sheet pan lined with a silpat , spread the miso out into a thin layer and place in your oven on the lowest temperature setting to dry the miso. Once completely dry break apart and add to a food processor with the kosher salt and process until you have a miso salt blend. Salt will last indefinitely in a sealed container.

Cooking Instructions

  1. 24 hours before cooking the steak season liberally with the miso salt, this will help the salt penetrate the meat since it is such a large cut.
  2. 1 hour before you begin cooking remove the steak from the fridge and let come to room temp.
  3. Pre heat your Country Smoker to 225°F.
  4. Place directly on the grates and cook steak to 128°F internal temperature.
  5. Turn smoker temp setting to 500°F.
  6. Place 2 tablespoons of butter on a cast iron skillet and let it melt before placing the steak in the skillet.
  7. Sear both sides of the steak for 2.5 minutes on each side.
  8. Remove the steak and rest for 10 to 15 minutes. When serving place 2 more tablespoons of the butter on top of the steak.

Special Tools

  • Cast Iron Skillet
  • Food Processor
  • Silpat

Country Smoker's Tip

Pair with a Blonde Ale or a Cabernet for a refreshing drink.


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