Smoked Tomahawk Ribeye w/Sweet & Sour Glaze
Smoked Tomahawk Ribeye With Sweet & Sour Glaze by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 1 (36-ounce) Certified Piedmontese tomahawk ribeye steak
- 4 cups low-sodium beef stock or bone broth
- 1 cup Sherry vinegar
- ½ cup honey
- Kosher salt and freshly ground black pepper, as needed
- Canola oil, as needed
- Hickory wood chips, as needed for smoking
Preheat a smoker with hickory wood to between 225 and 250°F. Meanwhile, to a saucepan over medium heat, add the broth, vinegar, and honey. Reduce until sauce reaches the consistency of a thick glaze, about 1 hour.
Meanwhile, cover the bone of the tomahawk with foil. Rub the steak with oil and season liberally with salt and pepper. Smoke the ribeye, rotating every 15 minutes or so until the internal temperature reaches 115°F, about 30 to 45 minutes. Let the steak rest for 15 minutes.
While the meat smokes, preheat oven to 500°F. Transfer the glaze to an oven-safe sauté pan, add the smoked tomahawk, and cook for 5 minutes, basting the ribeye every minute.
Let rest another 5 to 10 minutes before slicing to serve.