PREP TIME: 5 min
TIME:~1-1.5 Hours
SERVES: 2
WOOD TYPE: Pecan/Hickory
DIFFICULTY: 3 of 5
Unleash the exceptional flavor of Holy Smokers Rub Co on your ribeye steak. Our signature rub, combined with a meticulous reverse sear, delivers a culinary masterpiece—juicy, smoky, and unparalleled in taste. Elevate your steak experience with Holy Smokers Rub Co.
**INGREDIENTS:**
- 2 1lb Ribeye Steaks
- Olive Oil as binder
- Butter
- HSRC Ultimate Steak & Holy Heifer
- Limes (optional)
- Beef Tallow
**Cook:**
Nathan of Holy Smokers Rub Co.
**INSTRUCTIONS**
- **Prepare with Olive Oil:**
Coat the steak on all sides with a layer of olive oil.
- **Apply Holy Smokers Steak Rubs:**
Generously rub Holy Smokers Ultimate Steak & top w/ Holy Heifer seasoning onto all sides of the steak. Allow it to rest at room temperature for approximately 20 minutes to an hour.
- **Set Smoker/Grill Temperature:**
Adjust the smoker/grill temperature to a low 200-215 degrees F. Optionally, introduce a light smoke tube for added flavor.
- **Initial Smoking:**
Remove the steak when the internal temperature reaches 115 degrees F. Increase the smoker/grill temperature to a robust 400 degrees F.
- **Enhance with Butter & Beef Tallow:**
At 400 degrees, place the tomahawk steaks back on the grill, adding 1/2 tablespoon of butter and beef tallow to infuse richness.
- **Sear to Perfection:**
Sear each side for approximately 7-10 minutes or until reaching your desired internal temperature—125 rare/ 135 medium rare.
- **Rest and Lime Finish:**
Take the steaks off the smoker/grill and let them rest for 7-10 minutes. Finish by squeezing lime juice over the top.
Indulge in the Culinary Delight—Enjoy!