This dish features a perfectly grilled Tomahawk Ribeye steak paired with cheesy cast iron potatoes. The steak is seasoned with a flavorful dry rub and cooked using a reverse sear method, ensuring a juicy, tender cut of beef with a beautiful crust. The cast iron potatoes are layered with smoked gouda cheese and sautéed onions, making this meal both hearty and decadent.
Ingredients
For the Tomahawk Ribeye:
- 1 Tomahawk Ribeye steak (3-4 lbs)
- Cooking oil (such as avocado oil) for a binder
Dry Rub:
- 1 tbsp kosher salt
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 1 tsp Mexican chili powder
- 1 tsp onion powder
- 1 tsp black pepper
For the Cast Iron Potatoes:
- 4 golden potatoes, thinly sliced
- 2 tbsp duck fat (or substitute with butter or cooking oil)
- 5 tbsp unsalted butter
- 1 jumbo yellow onion, thinly sliced
- 8 oz smoked gouda cheese, shredded
- Chopped parsley for garnish
Instructions
1. Prepare the Steak:
- Start by bringing your Tomahawk Ribeye steak to room temperature, letting it sit for about 40 minutes.
- Pat the steak dry with a paper towel to remove any excess moisture.
- In a small bowl, mix together the kosher salt, smoked paprika, garlic powder, Mexican chili powder, onion powder, and black pepper to create the dry rub.
- Apply a light coating of cooking oil to the steak, then generously season it with the dry rub, ensuring that the entire surface is covered. Set the steak aside.
2. Prepare the Potatoes:
- Using a mandolin or a sharp knife, slice the golden potatoes into thin discs.
- Coat the bottom of a cast iron skillet with duck fat, brushing it evenly.
- Arrange the potato slices in a spiral pattern in the skillet, layering them slightly.
- Sprinkle the potatoes with some of the dry rub for additional flavor.
- Cover the skillet with aluminum foil to allow the potatoes to steam during cooking.
3. Set Up the Smoker:
- Preheat your smoker to 275°F (135°C) for reverse searing. Use your preferred wood, such as hickory, for added flavor.
- Once the smoker reaches the desired temperature, place the skillet with the potatoes and the seasoned Tomahawk Ribeye steak inside.
- Smoke the steak until it reaches an internal temperature of 118-120°F (48-49°C), which should take around 45-50 minutes. Check the potatoes during this time to ensure they are soft and tender.
4. Sauté the Onions:
- While the steak and potatoes are smoking, heat a skillet over low-medium heat and add the duck fat.
- Add the sliced yellow onions to the skillet and cook for a few minutes.
- Add the unsalted butter to the onions and continue cooking for 20-25 minutes, stirring occasionally, until the onions are caramelized and soft. Keep warm until ready to use.
5. Sear the Steak:
- Once the steak reaches the desired internal temperature, remove it from the smoker and let it rest on a wire rack.
- Prepare your grill for direct searing by removing the deflector plate and adding more coals if necessary.
- When the coals are blazing hot, sear the steak for 60-90 seconds per side to achieve a nice crust.
- After searing, let the steak rest again on a wire rack for about 12 minutes, covering it with aluminum foil if it’s cold outside.
6. Finish the Potatoes:
- While the steak is resting, remove the skillet of potatoes from the smoker.
- Sprinkle the shredded smoked gouda cheese and sautéed onions over the potatoes.
- Return the skillet to the grill, allowing the cheese to melt, which should take about 5 minutes.
- Once the cheese is melted and bubbly, remove the skillet from the grill.
7. Serve:
- Slice the rested Tomahawk Ribeye steak and serve it alongside the cheesy cast iron potatoes.
- Garnish with chopped parsley for a fresh touch.
- Enjoy this hearty and flavorful meal with family and friends!
Tips for Success
- Reverse Searing: This method is perfect for thick cuts like Tomahawk Ribeye, as it allows for even cooking and a tender, juicy interior.
- Potatoes: Thinly slicing the potatoes ensures they cook evenly and absorb the smoky flavor from the grill.
- Resting the Steak: Letting the steak rest after cooking helps the juices redistribute, resulting in a more flavorful and tender bite.
Conclusion
Grilled Tomahawk Ribeye Steaks with Cast Iron Potatoes is a stunning dish that combines the rich flavors of well-seasoned beef with creamy, cheesy potatoes. This meal is ideal for special occasions or whenever you want to impress your guests with a gourmet grilling experience.