1 Stick of Butter
3/4 Cup Extra-Virgin Olive Oil
5 Garlic, Cloves
Pit Boss Sweet Heat Rub
2 Tablespoon Rosemary, Fresh
Tomahawk Prime Rib
1 Cup Worcestershire Sauce
The Tomahawk Prime Rib or (Tomahawk Steak...or Cowboy Steak, etc) has lately become one of the most popular steak cuts in the beef industry. Essentially, it is a ribeye with the long bone left uncut. It’s a very dramatic look and can make an already large plate of ribeye look even more epically delicious. In this recipe, we’ll show you how to roast it prime rib style and then sear for a crunchy and flavorful crust.
In order to reverse sear a prime rib, you must first slowly cook the meat at a low temperature. Then, once your steak has reached a desired internal temperature, heat up the grill and sear the outer crust for 3 minutes on each side.
This recipe uses both a wet and dry rub for ultimate flavor. The wet rub consists of white wine, Worcestershire sauce, rosemary, butter, and garlic. The dry rub is our own Sweet Heat Rub.
Note: It is recommended to use Texas Mesquite hardwood pellets with this recipe.
Apply a generous amount of seasoning for a more pronounced, seared crust.