Step 1: Prep the Steak

Remove the tomahawk ribeye from the packaging and pat it completely dry with paper towels. Season both sides lightly with kosher salt and let it sit while the grill comes up to temperature.

Step 2: Smoke the Steak

Fire up your Z Grills pellet grill.
Set the temperature between 160°F and 200°F.
160°F will produce a rare to medium-rare finish.
200°F will lean more toward medium-rare to medium.
Once the grill reaches temperature, place the steak on the middle cooking rack.
Smoke for approximately 45 minutes.

Step 3: Prepare the Board Sauce

While the steak is smoking, combine the following on a cutting board:
Crumbled blue cheese
Softened butter
Chives
Parsley
Minced garlic
Worcestershire sauce
Dijon mustard
Fresh cracked black pepper
MIX by folding in the blue cheese
Spread the mixture into an even layer across the center of the cutting board.

Step 4: Reverse Sear

Remove the steak from the grill and increase the grill temperature to 450–500°F.
Once the grill is hot, place the steak directly over the fire pot on the bottom cooking grate.
Sear the first side for 7–10 minutes, depending on your desired doneness and the thickness of the steak.
Flip the steak, then continue flipping every 2–3 minutes until it reaches your preferred internal temperature. For this recipe, aim for rare to medium-rare.

Step 5: Finish on the Board Sauce

Remove the steak from the grill and immediately lay it directly on top of the prepared board sauce.
Turn the steak over in the sauce every 20–30 seconds while it rests. As the steak rests, the butter and blue cheese will melt together with the meat juices, creating an incredibly rich finishing sauce.
Allow the steak to rest before slicing.

Step 6: Slice and Serve

Slice the tomahawk ribeye against the grain and drag each slice through the melted board sauce before serving.
The combination of smoky beef, a perfectly caramelized crust, and the creamy blue cheese butter creates one incredible steak that's guaranteed to impress.