Wagyu Tomahawk

Bear Mountain ambassador Jon Kiluk of @crazygringobbq shares his steps for this reverse-seared two pound beast.

 Prep Time: 10 minutes

Cook Time: 1 hour

Ingredients:

2lb Wagyu tomahawk ribeye steak

Bear Mountain BBQ Oak or Bourbon pellets

Favorite rub (I use the Pit Boss Blackened Saskatchewan Rub and/or Neil's Sarap Tasty Sear Original Gourmet Beef Seasoning)

Salt

Pepper

Almond oil

Instructions:

1. Coat the ribeye with almond oil and rub it with salt, pepper, and a rub or seasoning.

2. Fill your hopper with Bear Mountain Oak pellets and preheat your grill or smoker to 225 °F. Let the meat sit until the grill is up to temperature.

3. Place your steak on the grill and smoke until the internal meat temperature reaches 115 °F.

4. Remove the ribeye, and raise the temperature on your grill or smoker to 450 °F.

5. Sear the ribeye on all sides over the flame until the internal temperature is 132 °F (approx. two minutes)

6. Take the steak off the grill and let it rest for 10 minutes before slicing.

7. Serve with balsamic glaze bacon brussel sprouts or a loaded baked potato.