Scorpion Cut the Tomahawk

• Carefully slice down the middle of the tomahawk ribeye steak to create the Scorpion cut
• Trim off any excess fat or silver skin around the tomahawk

Season the Tomahawk

• Apply schmear of Worcestershire to help rub to stick to your tomahawk
• Apply a medium coat of your favorite BBQ beef rub.  We use Slap Yo Daddy Moola Beef Rub.  Add black pepper if you like
• For championship flavor, dust on some Slap Yo Daddy Flavor Bomb Umami Rub
• For best results, dry brine in fridge for an hour before cooking

Preheat the Grill

• Light your grill with wood or charcoal and create a cool and a hot zone.  You are looking for medium-low heat, around 275F or 135C

Smoke and Sear the Tomahawk

• Place the tomahawk on the cooler zone of your grill
• Adjust the height so you are cooking around indirect 275F or 135C
• Cook until the internal temperature reaches 110F or 43C, about 30 – 45 minutes depending on how warm your steak was when you started
• Once you reach 110F, remove the tomahawk and lower the grate until they are almost touching your charcoal or wood embers
• Wait until the grates come up to 600F or 315C measured by an Infrared thermometer
• Place tomahawk on at 2 o’clock position.  Sear for 60 seconds.  Rotate to 10 o’clock for another 60 seconds.  Flip over and repeat to get diamond grill marks on both sides

Rest and Serve

• Once done, remove the tomahawk from the grill and let it rest for a few minutes before serving
• Cut off the bone and slice the steak across the grain.  Serve with your favorite sides