Hanging Tomahawk Ribeye
- 1 Tomahawk Ribeye
- Rosemary sprig
- 3 tablespoons butter
- 3 garlic cloves
- Croves Beef Rub
Garlic Butter//Rosemary Brush: You'll use the garlic butter and rosemary to baste the ribeye when searing and after it has been pulled off the grill.
Prep a ring of charcoal on your barrel. Be careful not to put the entire batch of charcoal in the center of the coal pan, this will cause the ribeye cap to cook faster than the meat around the bone.
Drill a hole in the Tomahawk bone in order to hang the ribeye.
Season the entire ribeye liberally with Croves Beef Rub, making sure you hit the fat cap well.
Hang Tomahawk from the hook on the barrel lid and suspend around the charcoal ring.
Roast until you hit approximately 125 degrees.
Pull tomahawk off the hook and sear directly on the grill grates making sure to hit the fat cap as well.
Pull the ribeye and et sit, making sure to hit it with the garlic butter and rosemary brush before and after cutting.