Ales.n.Tails Dry Brined Reverse Seared Tomahawk Steaks

Directions

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1. Pat the steak dry with a paper towel.  Season all sides with Cherrywood Smoked Sea salt first, then apply the other seasonings (you can modify the other seasonings as you wish, but don't add anything with more salt because you already have the Cherrywood Smoked Sea salt on it).  Place on a warming rack on a tray, uncovered in the fridge at least overnight, but up to 30 hours as I did with these.  Salt is the key in this dry brining process by drawing out the water content within the meat using osmosis, infusing that water with the salt flavor, and then the meat will absorb the flavorful water back into itself.  It also dries out the surface of the meat to allow for a nice crust when searing.

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1. Take steak out of the fridge 1-2 hours before cooking to come to room temperature.  Prepare your grill for indirect heat at 250°, preferably with charcoal and mesquite or red oak wood.

2. Place steak away from the fire and let smoke until the internal temperature hits your desired doneness.  With ribeye, I like to go to 137° since it is a fattier cut and it will render the fat a bit more.

3. Then, take the steak out and let it rest until the internal temperature has fallen to at least 20° lower than your target temp.

4. Prep your grill for a high heat direct sear.  Brush melted tallow (or butter/olive oil) on all surfaces of the steak.

5. Sear the steak directly in the fire for 30 seconds a side, making sure to also sear a bit on the edges where the fat cap is.

6. Remove steak, slice, and top with finishing salt if you want and even bigger flavor pop.