Reverse Seared Tomahawk Ribeye ft. Hooks H-Town AP Rub by Steak Champ @YettiBBQ (Ben Holder)

Reverse Seared Tomahawk Ribeye ft. Hooks H-Town AP Rub by Steak Cookoff Golden Ticket Winner Ben Holder aka @YettiBBQ

Ben Holder is a man who knows his meat! He is a Hook’s Rub ambassador who has won a “Golden Ticket” in the Steak Cookoff Series and also will be competing at the World Food Championships. Utilizing the Hook’s H-Town AP Texas all purpose rub, he drops this reverse seat recipe on us with pro tips and tricks to perfection! Follow Ben’s delicious food journey on Instagram as @YettiBBQ

From Ben Holder - 

Here is the secret to my success with a reverse seared tomahawk steak.

Ingredients: 

• Hook’s H-Town All-Purpose Texas Rub
• Tomahawk Ribeye
• Olive Oil or your favorite binder

Tools:

• Sharp Knife
• Butcher’s Twine
• Charcoal Grill, Flat Top Griddle, Blistering Hot Coals or Cast Iron Pan
• Tongs

Method:

1. Trim all the hard fat off the steak. I also trim down at the bottom near the bone to make the steak have a little more definition.
2. Once trimmed, I will rub with a thin coat of olive oil. You can use whatever your favorite binder is. Once the binder is applied, I coat it generously with Hooks H-Town AP.  This rub is so good for beef because it enhances the flavors of the beef but doesn’t hide the meat.  
3. After I season the meat, I wrap it in plastic wrap and throw it back in the fridge for 4-24 hours.
4. After chilling in the fridge, I unwrap the meat and tie it to the bone around the side edges with butcher’s twine.  This will help when cooking to keep the meat from separating from the bone to keep its shape.
5. I cook the meat on indirect heat at 225 degrees, until internal temp is around 125. When it gets close to that temp, I start warming up whatever cook surface I plan on using for the reverse sear. You can use charcoal grill, flat top, hot coals, or cast-iron pans to sear.
6. I’ll sear the steak for about 3-5 minutes per side. This will get the steak’s internal temperature right to around 132.
7. Remove steak from grill and let rest for 10 minutes.  
8. During this rest period the juices will redistribute into the meat and the internal temp will rise to around 135-140 the perfect medium temperature.

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