We reverse sear smoked this massive dry aged tomahawk ribeye steak using the Kamado Joe SloRoller. For maximum flavour I salt brined this 50 day dry aged Tomahawk steak for 48hrs, reverse seared it until it was 110f and then cranked the heat and grilling it at over 800f to get an amazing sear.

Today we set out to find if we can make the Tomahawk taste as amazing as it looks. I purchased a 7 week dry aged Tomahawk from my butcher and got to work salt brining my steak for 48 hours in the fridge uncovered.

I made this video after I saw @Pitmaster x in a video recently where he said that he doesn’t like the Tomahawk steak as its often tough and chewy compared to thinner cut ribeye steaks. While I agree with him that you are paying for the bone, in my experience the tenderness can be amazing IF you salt brine your steak ahead of time.

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