This week we're cooking a Wagyu Tomahawk Ribeye on the Traeger Timberline 1300 pellet grill and Flatrock Griddle with a delicious Gorgonzola cream sauce! If you're looking to branch out and do something a little nice for a special occasion, this is the recipe to try. A great recipe for Father's Day!

Full Step-By-Step Recipe: [ Ссылка ]

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Products Used:
• Heath Riles BBQ Cajun Creole Garlic Butter Rub [ Ссылка ]
• Heath Riles BBQ Hot BBQ Rub [ Ссылка ]
• Royal Oak Charcoal Hardwood Charcoal Pellets [ Ссылка ]
• Thermoworks Chef's Alarm [ Ссылка ]
• Thermoworks Silicone Tools [ Ссылка ]
• Small Aluminum Sheet Pan [ Ссылка ]
• Lodge Cast Iron Skillet [ Ссылка ]
• Glass Prep Bowls [ Ссылка ]
• Garlic Press [ Ссылка ]

Ingredients:
• 2.5lb Tomahawk Ribeye from The Butcher Shoppe in Pensacola Florida (850) 458-8782, [ Ссылка ]
• Heath Riles BBQ Cajun Creole Rub
• Heath Riles BBQ Hot BBQ Rub
• Olive Oil
• Gorgonzola
• Shallots
• Butter
• Heavy Whipping Cream
• Chives

Gorgonzola Cream Sauce
• 5oz Gorgonzola Crumbles
• 1 shallot, diced
• 1/4 stick of butter
• Few cloves of minced garlic
• 1.5 cups of heavy whipping cream
• 1 tsp Heath Riles BBQ Cajun Creole Rub
• Chives, chopped

Directions:
1. Heat smoker to 250º.
2. Coat ribeye with olive oil binder and season with Heath Riles BBQ Cajun Creole Rub and Heath Riles BBQ Hot BBQ Rub.
3. Place ribeye on smoker and put Chef Alarm probe in the ribeye. Set the Chef's Alarm for 120º.
4. Place cast iron skillet on smoker to warm up while you prepare the Gorgonzola cream sauce.
5. Place butter in the warmed skillet once the steak reaches 92º internal.
6. Add chopped shallots and minced garlic to skillet to brown and soften.
7. Move the skillet over to a flat top griddle for more direct heat or leave on smoker. Add 1.5 cups of heavy whipping cream. Let the sauce cook down and reduce.
8. After the sauce reduces, add 1 tsp Heath Riles BBQ Cajun Creole Garlic Butter Rub and whisk.
9. Slowly add in Gorgonzola crumbles, whisk, and let it melt. Top the cream sauce with chives, if you wish, and remove from the grill.
10. Remove the ribeye from the smoker once it reaches 120º. Took about an hour and 10 minutes to reach this internal temp. Sear for a minute and a half on each side at around 475º.
11. Remove ribeye from the grill and let it rest for at least 10 minutes.
12. Slice ribeye and drizzle Gorgonzola cream sauce. Enjoy!

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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections

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