When your friends and family ask, "What makes this taste so good?"...

You can proudly say, "It's My Rub!"

Cowboy Cut Tomahawk Ribeye Steak

Cowboy Cut Tomahawk Ribeye Steak

This cowboy cut tomahawk ribeye steak may be the best beef that I have ever tasted. It is juicy, succulent and tender with a hint of smoke. I picked these up at Costco, but have bought others at our local grocery store H-E-B here in Austin.



The Steak:

Cowboy Cut Tomahawk Ribeye Steak

Beautifully cut steak

I prepared the meat by coating it lightly with light olive oil and then sprinkled it with kosher salt and black pepper. I generously coated the steak with “It’s My Rub!” Power Blend. I covered the meat and left it out on the counter for about an hour to let the meat get closer to room temperature.



I prepared the grill (medium Big Green Egg) using lump charcoal for direct high heat searing. I brought the dome temp up to 750 degrees Fahrenheit. I also prepared a second grill (Mini-Max Big Green Egg) for indirect cooking using lump charcoal and added pecan wood chunks for smoking. I brought the temp up to 350 degrees Fahrenheit on this second grill.

Note: If you do not have a second grill, you can set the grill up using zones where there is a cool side and a direct heat side for searing. This is done by putting coals on one side of the grill and having an empty area on the other side. This allows for searing on one side and cooking indirect on the other. If you have a ceramic grill or BGE, you can put in your ceramic plate or “plate-setter” to cook the meat indirectly after you have seared the meat.


Full view blistering sear

Full view blistering sear



The way I did it is to sear the meat, on my cast iron grate, on one side for about 2 minutes, rotate the meat 1/4 turn for another minute. I then flip the steak and repeat two minutes, rotate 1/4 turn for another minute.






Cowboy Cut Tomahawk Ribeye Steak

Bring up to temp with a little smoke


Transfer the steak to the the other grill for indirect cooking setup. Insert a temperature probe and continue cooking until the internal temp reaches about 120 degrees for a medium rare steak. Cook longer for more well done cooks.

You can add a “board sauce” to increase the flavors of your steak as it is sliced.



Board sauce:
1 tablespoon olive oil
2 sprigs of fresh rosemary
1 sprig of fresh thyme
1 clove of garlic
Sprinkle of “It’s My Rub!” Power Blend


Rub your cutting board with the herbs, garlic and a sprinkle of “It’s My Rub!”. Add a little oil and mix with herbs and seasoning. When slicing the steak, make sure that the board sauce touches each piece. Yum!

Cowboy Cut Tomahawk Ribeye Steak

On the cutting board

Cowboy Cut Tomahawk Ribeye Steak

Full view on the cutting board












Sliced and ready to Chow Down!

I hope you enjoy this wonderful steak using this technique of cooking the Cowboy Cut Tomahawk Ribeye Steak.  And, when people ask, “what makes this taste so good?”…you can proudly say, “It’s My Rub!”

By Bruce and Kelley Underwood

Copyright 2016 Underwood’s It’s My Food!, LLC

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Copyright 2014, Underwood's "It's My Food!", LLC. All Rights Reserved.