@blackstonegriddles: Todd's smoked and reverse-seared tomahawk ribeyes are a next-level indulgence. Seasoned to perfection, slow smoked on the Blackstone Bronco XL, and finished with a sear in garlic rosemary butter. - Watch the full video on our YouTube channel. - Ingredients 2 Tomahawk ribeyes Wagyu beef tallow 1 c of unsalted butter Small red potatoes Cloves of garlic Fresh rosemary Oil Blackstone Parmesan Ranch seasoning Powdered garlic Salt Pepper - Directions 1. Season both sides and edges of the Tomahawk ribeyes with salt, pepper, and powdered garlic, then rub the seasoning into the meat. 2. Place the ribeyes in a smoker and insert a temperature probe into each one. Use your preferred wood or pellets. Smoke at 250°F until the internal temperature of the steaks reaches 110–115°F. 3. Preheat your Blackstone griddle to high heat. 4. On the griddle, melt the butter in a pot. Add minced garlic and some fresh rosemary to the butter, stirring occasionally. 5. Wash and cut the potatoes into bite-sized pieces. Drizzle cooking oil onto the griddle surface, add the potatoes, and season them with Blackstone Parmesan Ranch seasoning. 6. Once the steaks reach an internal temperature of 110–115°F, remove from the smoker and set aside. 7. Stir the potatoes on the griddle. Drizzle a small amount of water over them and cover with a dome to steam and cook them faster. Move the potatoes to one side of the griddle. Add more oil as needed and season again with Parmesan Ranch. 8. On the other side of the griddle, add a spoonful of Wagyu beef tallow. Place the steaks on this hot surface and press down firmly using a spatula or griddle press to achieve a strong sear. 9. Flip the steaks and baste with the butter. Cook to your desired doneness. 10. Once cooked, baste again, wrap in foil, and let them rest for 5–10 mins. 11. Pour the remaining butter mixture over the potatoes and remove them from heat to serve. - Cook Anything, Anytime, Anywhere. #BlackstoneGriddle #BlackstoneGriddleRecipes #Recipe

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Friday 18 July 2025 23:00:23 GMT