Tomahawk Steak | How to Reverse Sear a Cowboy Ribeye

#tomahawkribeye #reversesear #webergrill Reverse seared tomahawk Ribeye on a Weber grill! Here’s how we cooked it. We started off with a 3lb Tomahawk Ribeye. We trimmed off anything that stood out to us which wasn’t much. Made sure our bone was clean so it wouldn’t burn. The seasonings we went with we’re Blues Hog Bold and Beefy and Killer Hogs Steak Rub. We put a pretty heavy layer of each because a steak this size can take it. We then lit one chimney of Royal Oak Briquettes and set up a 2 zone fire in our Weber kettle.We let it stabilize at 300 degrees and added a chunk of Hickory Wood. The cook! We put the Cowboy Ribeye on the indirect side (the side with no charcoal) and put our chef alarm probe in and shut the lid. We started a timer and flipped it every 15 minutes until it reached a internal temperature of 105 degrees. We melted some butter and put it on right at the end. We then took the steak off and very lightly covered in foil. We then took some Royal Oak lump charcoal and sprinkled on the existing coals to get a good hot bed of coals to get a good sear! We put the Ribeye strait over the coals for 1 minute then flipped it for another minute and pulled it when the steak internal temp reached 126-127. Then let it rest for around 15 minutes or as long as you can take it! Slice and enjoy the great flavors!!! Thanks for checking out the video. Subscribe if you like what we’re doing. Seasonings Blues Hog Bold and Beefy https://blueshog.com/ Killer Hogs Steak Rub https://howtobbqright.com/ Charcoal Royal Oak Briquettes Royal Oak Lump Check out their website for some awesome stuff! https://www.royaloak.com/ The Grill 22.5 inch Weber Kettle https://www.weber.com/US/en/home/ Facebook @ 501 BBQ Instagram @ brianrobinson501bbq Twitter @ 501BBQ