We’re out here throwing down the most incredible all-american dry-aged, slowly smoked and #shorts
Channel: Cooking
Date: 2023-06-02

We’re out here throwing down the most incredible all-american, dry-aged, slowly smoked and reverse seared tomahawk steaks!!

To start our kettle was loaded with kingsford charcoal briquettes and setup for 2 zone grilling. Once the embers were glowing and just ashed over, we tossed in a handful of hickory chips to bathe our carnivorous centerpiece in the rustic essense of smoky hardwoods.

Meanwhile, the  bone-in ribeye steaks were seasoned boldly with kosher salt, coarsley ground black peppercorn, roasted granulated garlic and rosemary powder, then placed over the indirectly heated grill grates and rotated intermittently until they reached 110 degrees internal temperature, these bad boys were then flipped atop the hottest, directly heated grill grates and seared beautifully on all sides until a rich and savory, mahogany colored crust developed, and the finished temps hit 125 degrees of wall to wall medium rare perfection.

Rested, carved from the bone, and dressed with a simple bourbon-lemon and herb browned butter sauce. Devoured with not a morsel left to scraps, this was so easy and so insanely good. Stay hungry, my friends. -Cheers, 

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