Spicy Garlic Tomahawk Steak (Print Version)
# Ingredients:
→ Steak Preparation
01 -
2 Tomahawk Ribeye Steaks, 2-2.5 inches thick (1.5-2.5 lbs each)
02 -
2 tbsp salt, pepper, garlic seasoning
03 -
Olive oil for coating
→ Spicy Garlic Baste
04 -
1/2 cup ghee (clarified butter)
05 -
4 cloves garlic, finely minced
06 -
1 shallot, finely minced
07 -
1 tbsp Worcestershire sauce
08 -
1 tsp smoked paprika
09 -
1-2 tbsp chili crisp oil
10 -
Salt and pepper, to taste
# Instructions:
01 -
Pat the steaks dry, coat with olive oil, and season generously with salt, pepper, and garlic seasoning. Let rest at room temperature for 45 minutes.
02 -
Set up the smoker or grill for indirect heat at 225°F, using oak or hickory wood for flavor.
03 -
Place the steaks in the smoker and cook until the internal temperature reaches 115°F (rare), 120°F (medium-rare), or 125°F (medium), which should take approximately 1.5-2.5 hours.
04 -
In a skillet, melt the ghee over medium heat and sauté the minced garlic and shallot for 2-3 minutes. Mix in Worcestershire sauce, smoked paprika, and chili crisp. Set aside for basting.
05 -
Heat a grill to high heat (500°F+). Sear the steaks for 60-90 seconds per side, basting continuously with the prepared garlic mixture.
06 -
Allow the steaks to rest for 10-15 minutes. Slice against the grain and serve with the remaining garlic baste.
# Notes:
01 -
Use a probe thermometer for precise temperature monitoring. Resting the steaks before slicing ensures optimal juiciness. Ghee's high smoke point makes it ideal for high-heat applications.