Tomahawk Ribeye Steak on the Ninja Woodfire Grill

A method to reverse sear a Tomahawk Ribeye steak on a grill, ensuring juicy, tender meat with a perfect crust.

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Author: CJ

Cover the steak with kosher salt and let it set for about two to three hours, preferably overnight in the fridge.
After brining, coat the steak with your chosen barbecue rub, ensuring thorough coverage on all sides.
Set the Ninja Woodfire Grill to smoker setting at 275°F for cooking the steak indirectly.
Smoke the steak until it reaches an internal temperature of about 125°F (rare).
Increase grill temperature to high and sear the steak for about a minute on each side.
Let the steak rest for at least 15 minutes before slicing to allow juices to redistribute.

Overnight brining is preferred for best flavor absorption, but not required if you're short on time.
Cooking times may vary based on the grill and steak thickness—always monitor the steak's internal temperature.