Malcom Reed’s Grilled Tomahawk Ribeye

2 1/2 to 3 pound tomahawk ribeye steak
2 tablespoons Killer Hogs The AP Rub (or blend of kosher salt, pepper and garlic)
1 tablespoon Killer Hogs Steak Rub
1 stick butter
1/4 cup olive oil
1 bunch fresh rosemary
1 bunch fresh thyme
1 head garlic, peeled
Royal Oak Chef Select Briquets

 1. Apply medium to heavy coat of Killer Hogs The AP Rub or your favorite seasoning to all sides of the ribeye and rest for 30 minutes at room temperature.

2. Prepare grill or smoker for two-zone cooking by lighting Royal Oak Chef Select Briquets on one side of the grill to create a hot and cool zone.  Place grate back on grill. Optional: add grill grate for optimal grill marks.

3. After steak rests for 30 minutes, apply a light coat of Killer Hogs Steak Rub.

4. When grill reaches 600° F, sear tomahawk over the hot side of the grill for 2 1/2 minutes then twist and cook an additional 2 1/2 minutes to form grill marks on the steak. Flip the steak over and repeat this process.

5. Move steak to a raised rack over the cool side of the grill and stick a probe thermometer into the center of the loin set for desired doneness.

6. Place a shallow aluminum pan directly under the steak and add butter, garlic, rosemary, thyme and olive oil. Baste the steak with the butter mixture every 10 minutes until it reaches desired doneness: 130° F for rare, 135° F medium-rare, 140° F medium, 150° F medium well and 160° F for well done. Keep in mind the steak will continue to cook after taking it off the grill, so remove steak at least 10 degrees before reaching desired temperature.

7. Rest the steak for 10 minutes on a cutting board or platter before serving.