Smoking and Reverse Searing a Ragnar Ribeye

This time around, our good buddy from just across the river in Hudson—Todd Seigel, also known as The Lost Canuck—took on one of our biggest and baddest cuts: the legendary Ragnar tomahawk ribeye steak. And trust us, this thing is a beast.

He kept it simple at first—just a good hit of salt and pepper to let the flavor of the meat shine. Then it was off to the smoker, where he smoked it low and slow over rich, smoky hickory lump charcoal.

But of course, Todd didn’t stop there. Once the ribeye reached the perfect internal temperature, he cranked up the heat and gave it a beautiful, crusty finish with our go-to technique: the reverse sear. It’s the ultimate way to lock in those juices and get that perfect edge-to-edge doneness.

So if you’re into bold flavors, next-level grilling, and watching our Ragnar ribeye get the royal treatment, check this out. Todd nailed it.

Watch the video for details. Big thanks again to The Lost Canuck (aka Todd Seigel) for showing us how it’s done, all the way from across the river in Hudson!