3.5 lb tomahawk ribeye steak

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Meat:

1.  3.5 lb. American black angus tomahawk ribeye from Snake River Farms

2.  Meat Church Holy Cow rub

Marinade:

1.  3 tbsp. avocado oil

2.  1 large garlic clove

3.  Dash of fresh rosemary, salt & pepper

Compound Butter:

1.  4 tbsp. grass-fed butter, softened

2.  1/2 large garlic clove

3.  1 oz. white onion

4.  Fresh rosemary

5.  Salt & pepper

You can make the butter and marinade ahead of time to allow the garlic to infuse into to avocado oil.  

I use the reverse sear method for my steaks, which is essentially smoking/roasting the steak followed by a high temperature finish to the desired temperature.  This method gives you more control over how the interior of the steak cooks, so you can achieve a perfectly uniform medium rare with a beautiful brown crust.  I also placed a griddle below the steak to capture all the juices & fat from the steak, which I later seared it in.  

A Traeger Timberline 850 on the middle rack with cherry wood pellets was used for this cook, so adjust accordingly.  

1.  Smoke at 225 degrees until the internal temperature of the meat is 80 degrees (approx. 45 mins) then flip.

2.  When internal temperature reaches 120 - 125 degrees (additional 55 mins) remove from grill.

3.  Let the steak sit for 20 minutes (loosely tented with tin foil) while brining the grill up to 500 degrees.