Outlaw Morgan
8 Views · 6 months ago

Got this 4.25 pound Tomahawk Steak decided to try something different from just grilling it.

So, I elected to smoke this huge beefy slab to 125 degrees and then move it from the smoker to the grill to finish it off with a high heat open flame. This will bark the outside and trap in the juices on the inside.

I used some kosher salt, Tritails Mesquite Expresso Rub, Garlic Salt and some Dale's Seasoning to make it explode with flavor.

Also whipped up a basting sauce of melted butter with some of the ingredients mentioned above.

The end result was awesome and the steak came out perfectly tender.

Subscribe to this channel

Follow on IG: outlawmorgan

Outlaw Morgan
2 Views · 6 months ago

I have never had one before and this cut of Ribeye was 3 pounds of what appeared to be some awesome meat.

So, I fired up the grill, prepped the steak and knocked down some beers.

I am no expert but you can see how I prepped and grilled the cut. The main thing is to sear both sides for 5 minutes then let slow cook to medium rare. I was around 127 to 130 degrees when I took it off the grill.

It was SO GOOD!