Reverse Seared Tomahawk Ribeye Recipe

Experience bold flavor and a perfect crust with this reverse seared tomahawk ribeye steak recipe, cooked low-and-slow then finished hot on the Masterbuilt Gravity Series® 1150 Digital Charcoal Grill and Smoker. Ribeye is the king of steaks—and this method will help you achieve a juicy, smoky, restaurant-quality result at home.

Using the Gravity Series® 1150 ensures precise low-temperature smoking combined with a high-heat sear for a steak that’s smoky, juicy, and full of flavor. The addition of coffee grounds enhances the beef’s natural richness, creating a crust that’s both bold and complex.

Instructions

1. 01

   Set your Masterbuilt Gravity Series® 1150 to 250°F for indirect smoking.

2. 02

   Lightly coat the tomahawk ribeye with extra virgin olive oil as a binder.

3. 03

   Generously season all sides with kosher salt, coarse ground black pepper, and coffee grounds.

4. 04

   Place the seasoned steak directly on the smoker grates.

5. 05

   Smoke until the internal temperature reaches 125°F for medium-rare (approximately 60–75 minutes depending on thickness).

6. 06

   Remove the ribeye from the smoker and increase grill temperature to 500°F or higher for direct heat searing.

7. 07

   Sear the steak over high heat for 1–2 minutes per side, developing a rich crust.

8. 08

   Let the steak rest for 5–10 minutes to retain juices.

9. 09

   Slice against the grain and serve immediately.

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