Menu Icon Menu Print Icon Print Email Icon Email Reading List Icon Reading List Product Icon Product Fire Icon Fire Grill guide Icon Grill guide Beef Icon Beef Poultry Icon Poultry Chicken Icon Chicken Pork Icon Pork All Icon All Country Icon Country Seafood Icon Seafood Fruit and Veggies Icon Fruit and Veggies Vegetables Icon Vegetables Hamburger Icon Hamburger Spatula Icon Spatula Thermometer High Icon Thermometer High Thermometer Medium Icon Thermometer Medium Thermometer Low Icon Thermometer Low Tree Icon Tree Nose Icon Nose Picnic Table Icon Picnic Table Smoke Icon Smoke Table Clock Icon Clock Clock 10 Icon Clock 10 Clock 15 Icon Clock 15 Match Icon Match Grill Icon Grill Clean Grill Icon Clean Grill Arm Icon Arm Oven Icon Oven Charcoal Icon Charcoal Charcoalpile Icon Charcoalpile Charcoalpile 2 Icon Charcoalpile 2 Search Icon Search Right Arrow Icon Right Arrow Left Arrow Icon Left Arrow Down Arrow Icon Down Arrow Facebook Icon Facebook Twitter Icon Twitter Instagram Icon Instagram Pinterest Icon Pinterest Google Plus Icon Google Plus Youtube Icon Youtube Cloudy Weather Icon Cloudy Weather Sunny Weather Icon Sunny Weather Snow Weather Icon Snow Weather Rain Weather Icon Rain Weather Partly Cloudy Weather Icon Partly Cloudy Weather Charcoal on fire icon Charcoal on fire has moved to Kingsford Country. The all-new features how-tos, recipes, product info and news about the latest in BBQ. Slow down and BBQ with Kingsford. OK, got it
Skip to content

Smoked and Grilled Tomahawk Ribeyes with Shallot-Garlic Butter and Basic Steak Dry Rub

  • Yields: 4 Servings
  • Cook time: 15 minutes


  • 2 tomahawk ribeyes (approximately 2.5 lb each)
  • ¼ cup extra-virgin olive oil
  • 1 shallot minced
  • 1 stick unsalted butter softened
  • 3 cloves of garlic minced
  • basic steak dry rub (recipe follows)
  • special tools: one extension rack
Basic Steak Dry Rub
  • 2 tablespoons hot smoked paprika
  • 2 tablespoons light brown sugar
  • 3 tablespoons kosher salt
  • 3 teaspoons cracked black pepper
  • 2 teaspoons ground thyme
  • 1 teaspoon ground rosemary
  • 1 teaspoon chili powder


Combine all ingredients of Basic Steak Dry Rub in a small bowl and blend well.

Prepare a chimney of Kingsford® Original Charcoal briquets. Once the charcoal has started to ash over and is glowing red, pour the coals on to one side of the grill bottom for two-zone cooking, creating one cool zone for smoking and one zone for high heat cooking. Add 6–7 Kingsford® Smokehouse Briquets to the ashed over charcoal briquets for a deep, smoky flavor and place the main grill grate on to the grill. Add an extension rack to the grill and cover until ready to use.

In a small sauté pan, add the olive oil and heat until smoking. Add the shallots and garlic and move the pan to the cool zone, allowing the shallots and garlic to cook in the hot oil until fragrant. Place ribeyes into a large baking dish. Using a mesh strainer, pour the garlic shallot olive oil over the steaks. In a small bowl, blend together the butter, shallots and garlic and set aside. Rub the steaks with the flavored oil and season liberally with Basic Steak Dry Rub seasoning. Place steaks on the extension rack as far away from the heat as possible, cover and allow to smoke for 8–10 minutes. Remove the steaks and the extension rack from the grill. Return the steaks to the grill over high heat and grill 3–4 minutes per side for medium rare (130°F). Remove, plate, and top with the garlic-shallot butter. Allow the steaks to rest for 10 minutes before serving.

A bold steak needs a bold wood.