Texas-Style Tomahawk Ribeye Over Post Oak Fire

When it comes to a show-stopping cut of meat like the Prime Tomahawk Ribeye, it’s all about creating a perfect crust and letting the smoky flavors do their work. Grilled over an open flame of post oak wood, this recipe uses Claibe’s “Texas Style” Rub for a bold kick and the “SPG” Signature Rub to elevate the steak's natural flavors. Prepare to impress your guests with the ultimate steak experience—crispy on the outside, juicy on the inside, and packed with flavor.

Ingredients:

• 1 Prime Tomahawk Ribeye steak (about 2-3 inches thick)

• 2 tbsp Claibe’s “Texas Style” Rub

• 1 tbsp Claibe’s “SPG” Signature Rub

• Freshly cracked black pepper (to taste)

  
  

The Prep:

1. Season the Steak: Pat the Tomahawk Ribeye dry with paper towels. Generously coat both sides of the steak with Claibe’s “Texas Style” Rub, ensuring an even distribution for a bold, flavorful crust. Follow up with a sprinkle of Claibe’s “SPG” Rub, pressing it into the meat for that essential salty, garlicky, and peppery profile.

   
   

   

   
   

2. Rest and Marinate: Let the steak rest at room temperature for 30-45 minutes, allowing the rubs to permeate and tenderize the meat. This rest time also ensures the steak cooks evenly on the grill.

The Cook:

1. Prepare the Grill: Fire up your grill with post oak wood for that authentic Texas smoky flavor. Let the fire settle until you have a bed of hot coals with a steady heat of around 450°F (232°C). You want a high, consistent temperature for that perfect sear.

2. Sear the Steak: Place the Tomahawk directly over the fire and sear each side for about 4-5 minutes, or until a dark crust forms. The post oak smoke will infuse the meat with a distinct, savory flavor profile.

3. Indirect Cooking: Move the steak to the cooler side of the grill, away from direct flames. Close the lid and continue cooking until the internal temperature reaches your preferred doneness:

   • Rare: 120-125°F (49-52°C)

   • Medium-rare: 130-135°F (54-57°C)

   • Medium: 140-145°F (60-63°C)

   This usually takes around 15-20 minutes, depending on thickness. For a smoky touch, add a few extra post oak chunks during the indirect cooking phase.

4. Rest the Steak: Remove the steak from the grill and let it rest for at least 10 minutes, tented with foil. This helps the juices redistribute, ensuring a juicy and flavorful bite every time.

Serving Suggestions:

• Slice the Tomahawk ribeye against the grain for tender, juicy bites.

• Serve with a side of smoky grilled asparagus and a classic loaded baked potato.

• Pair with a bold red wine like a Cabernet Sauvignon or a cold Texas-style lager.