Elevate your grilling game with a show-stopping masterpiece: the Smoked Tomahawk Steak. Far from an everyday meal, this impressive cut demands precise seasoning and a slow, deliberate smoke to unlock its full potential. Drawing from generations of Southern kitchen wisdom, where big cuts always called for bold flavors, this recipe delivers an unforgettable experience. Prepare for an explosion of smoky richness, unparalleled juiciness, and a tender bite that makes every moment of preparation truly worthwhile. Forget the guesswork; this guide provides a solid technique and flavor profile that promises a perfect, restaurant-quality smoked tomahawk steak every time.
Table of Contents
What is a Tomahawk Steak?
The Tomahawk steak is an extraordinary cut, essentially a bone-in ribeye steak renowned for its rich flavor and incredible tenderness. What truly sets it apart is the long, frenched rib bone, extending like the handle of a tomahawk axe – hence its distinctive name. This impressive presentation, with the meat meticulously trimmed around the bone, elevates it from a mere cut of beef to a culinary spectacle. It’s heavily marbled with fat, which melts during the smoking process, infusing the meat with exceptional moisture and buttery flavor. The bone itself not only adds to the dramatic visual appeal but also contributes to the flavor profile, slowly releasing marrow and compounds that enhance the overall taste of the steak as it cooks.
Sourcing a quality tomahawk steak is crucial for an exquisite result. While you can often find them at your local butcher, who can custom-cut one for you, premium online meat delivery services are also a fantastic option for high-quality, expertly trimmed cuts. I personally recommend ButcherBox for their excellent selection and quality, especially when these magnificent cuts are in season. Always communicate with your butcher about the desired thickness and marbling for the best possible experience.
Crafting the Perfect Seasoning Blend
A steak as grand as a tomahawk deserves a seasoning blend that complements its robust character without overpowering it. While a good quality store-bought rub can work in a pinch, creating your own homemade blend allows for a personalized touch and ensures fresh, vibrant flavors. My go-to recipe for a Smoked Tomahawk Steak uses a blend designed to create a beautiful crust and a depth of flavor that harmonizes perfectly with the smoky essence.
Here are the key components of my favorite steak seasoning and rub:
- Unsweetened Cocoa Powder: This might sound unusual, but it’s a secret ingredient for a reason! Cocoa powder helps create a stunning dark crust (often called a bark) on the steak when cooked slowly. Its deep, earthy notes also provide a rich, complex flavor that beautifully enhances the natural beefiness of the tomahawk. Don’t worry, it won’t make your steak taste like chocolate.
- Smoked Paprika: Essential for reinforcing that deep, smoky aroma and adding a lovely reddish hue to your crust. It brings a gentle warmth and a hint of sweetness.
- Brown Sugar or Sweetener: A touch of sweetness helps balance the savory and smoky notes, and more importantly, aids in caramelization during the cooking process, contributing to that desirable crust.
- Garlic Powder: A fundamental aromatic that offers a pungent, savory base.
- Onion Powder: Provides a subtle sweetness and a deeper, more rounded savory flavor than garlic alone.
- Chili Powder: Adds a mild kick and additional complexity, rounding out the spice profile.
- Salt: Crucial for flavor enhancement and drawing out moisture to create a dry surface, which is key for a good crust.
When applying the rub, be generous! You need enough of this flavorful mixture to fully coat both sides of the thick cut of meat. Don’t be shy; pat it firmly into the steak to ensure it adheres well and penetrates the surface, setting the stage for an incredible smoking experience.
Smoking Your Tomahawk Steak on a Traeger
Smoking a Tomahawk steak on a Traeger pellet grill is a fantastic way to achieve that sought-after smoky flavor and tender texture. The indirect heat and consistent temperature control of a pellet smoker make it ideal for slow cooking this premium cut to perfection. Here’s a detailed breakdown of the steps, ensuring every bite is infused with delicious smoky goodness.
- Prepare the Steak for Smoking: Begin by drizzling both sides of your majestic tomahawk steak generously with soy sauce. This step is not just for flavor; soy sauce acts as a tenderizer and helps create a better adhesion surface for your rub. Following the soy sauce, liberally sprinkle your carefully crafted spice blend (or your favorite store-bought rub) over both sides of the steak. Take your time to rub it in thoroughly, ensuring the spices penetrate the meat’s surface. Allow the steak to marinate and for the spices to set in the refrigerator for at least 30 minutes. For an even deeper flavor infusion, you can extend this marinating time up to 8 hours. Before placing it on the smoker, let the steak come closer to room temperature for about 30-60 minutes, which promotes more even cooking.
- Preheat Your Traeger Smoker: Set your Traeger pellet grill to a steady 225°F (approximately 107°C). The “low and slow” approach is crucial for smoking; this lower temperature allows the steak to gradually absorb the smoky flavors from the pellets, resulting in a more tender and juicy final product. Make sure the smoker has reached the target temperature before placing the steak inside.
- Smoke the Tomahawk Steak: Carefully place the seasoned tomahawk steak directly on the grill grates of your preheated Traeger. Close the lid to let the magic happen. After the first hour of smoking, open the lid and gently flip the steak to ensure even cooking and smoke penetration on both sides. Continue to smoke the steak until it reaches your desired minimum internal temperature. This will typically take a couple of hours, depending on the steak’s thickness and your preferred doneness. Always use a reliable meat thermometer or probe inserted into the thickest part of the meat (avoiding the bone) to monitor the internal temperature accurately. Refer to the internal temperature guide below for precise doneness levels.
The goal is a beautifully smoked exterior and a perfectly cooked interior, yielding a succulent and flavorful tomahawk steak that will be the highlight of any meal.
Expert Tips and Frequently Asked Questions
Do You Have to Marinate a Tomahawk Steak?
While not strictly mandatory, I highly recommend allowing the spices to penetrate the meat for at least 30 minutes before smoking. For the absolute best results and to maximize flavor and tenderness, marinating the steak in the refrigerator for up to 8 hours can make a significant difference. The longer the marination, the more time the flavors have to meld and tenderize the meat, leading to a richer and more complex taste.
How Does Smoked Tomahawk Steak Taste?
A properly smoked tomahawk steak is a revelation. It boasts a deep, rich, and intensely buttery flavor, a hallmark of its high marbling. The slow smoking process renders the fat beautifully, contributing to an incredibly juicy and tender texture that practically melts in your mouth. The smoke adds another layer of complexity, imparting a savory, aromatic depth that cannot be achieved by other cooking methods. It’s a truly indulgent and satisfying experience.
What is the Ideal Smoker Temperature for Tomahawk Steak?
For smoking a tomahawk steak, I strongly recommend setting your smoker to 225°F (107°C). This “low and slow” temperature is crucial. It ensures that the steak cooks gently, allowing ample time for the smoky flavors to fully infuse the meat without drying it out. This method results in a tender interior and a beautifully smoked exterior, making for a superior eating experience.
How Long Does it Take to Cook a Smoked Tomahawk Steak?
The total cook time for a smoked tomahawk steak will vary significantly based on several factors, including the steak’s thickness, its starting temperature, and your desired level of doneness. Generally, you can expect the smoking process to take a couple of hours. The most reliable way to determine when your steak is ready is by using a meat thermometer to check its internal temperature, rather than relying solely on time.
How Do You Know When a Smoked Tomahawk Steak is Done?
Ensuring your steak is cooked to your exact preference is paramount. Here are the best ways to gauge doneness:
- Internal Temperature: This is by far the most accurate method. Insert a reliable meat thermometer or probe into the thickest part of the steak, avoiding the bone. Cook until it reaches the minimum internal temperature for your desired doneness (see guide below). Remember, the temperature will rise slightly during resting.
- Touch Test: While less precise, the touch test can be a useful indicator for experienced cooks. A rare steak will feel soft and spongy when pressed with your finger. As it cooks to medium-rare, it will offer a slight resistance, becoming firmer. A well-done steak will feel quite firm to the touch with very little give.
- Appearance: Observing the color of the steak’s interior (by making a small incision in a less visible area if necessary) can also give clues. A rare steak will display a bright red center, a medium steak will be mostly brown with a small, pink center, and a well-done steak will have little to no pink visible.
What Flavor of Wood Pellets Should I Use for Smoking Steak?
The type of wood or pellets you use significantly impacts the final smoky flavor of your tomahawk steak. For beef, certain woods are particularly well-suited to enhance its rich taste:
- Hickory: A classic choice, offering a strong, robust, and slightly sweet smoky flavor. It’s a favorite for many red meats.
- Mesquite: Known for its intense, bold, and distinctively sweet smoke. Use sparingly if you prefer a milder flavor, but excellent for a deep smoke profile.
- Oak: A versatile and mild option that provides a medium smoke flavor without overpowering the steak. Great for beginners and those who enjoy a balanced smoke.
- Pecan: Offers a milder, nutty, and subtly sweet smoke that pairs wonderfully with beef, adding a refined nuance.
- Cherry: Imparts a sweet and fruity flavor with a beautiful reddish tint to the meat. It complements steak without being too assertive.
- Traeger Signature Blend: Often a proprietary blend designed to be versatile and excellent with a wide variety of meats, including steak.
Experiment with different woods to find your personal favorite, or even combine a few for a unique profile!
Achieving Perfect Doneness: Internal Temperature Guide
Mastering the internal temperature is the key to a perfectly cooked tomahawk steak. Always use a reliable meat thermometer inserted into the thickest part of the steak, avoiding the bone. Remember that carryover cooking will occur, meaning the steak’s internal temperature will continue to rise by a few degrees after it’s removed from the heat. Therefore, it’s crucial to pull the steak off the smoker slightly before it reaches your target final temperature.
Remove the steak from the smoker when it reaches these minimum internal temperatures:
- Rare: 118°F (48°C)
- Medium-rare: 120°F (49°C)
- Medium: 136°F (58°C)
- Medium Well: 143°F (62°C)
- Well-done: 154°F (68°C)
After resting, the final cooked temperature should typically range as follows:
- Rare: 125-130°F (52-54°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium Well: 145-150°F (63-66°C)
- Well-done: 155-160°F (68-71°C)
The Critical Step: Resting Your Steak
After carefully smoking your tomahawk steak to perfection, the most crucial step often overlooked is allowing it to rest. This period is absolutely essential for achieving maximum tenderness and flavor. Once removed from the smoker, the steak’s internal temperature continues to rise slightly (carryover cooking), and the juices, which have been driven to the center by the heat, begin to redistribute throughout the entire cut of meat.
For a large cut like a tomahawk, it’s vital to allow at least 10 to 15 minutes of resting time before you even think about slicing into it. Tent it loosely with foil to keep it warm. If you cut into the steak too soon, all those precious, flavorful juices will simply run out onto your cutting board, leaving you with a drier, less flavorful piece of meat. Resting ensures that every bite is incredibly juicy, tender, and bursting with the rich flavors you worked so hard to achieve. This patience will be amply rewarded!
Discover More Smoker Recipes
If you’ve fallen in love with the rich flavors and tender results of smoking meat, there’s a whole world of possibilities waiting for you beyond this delicious tomahawk steak. Expand your culinary repertoire with these other fantastic smoker recipes:
- Traeger Smoked Glazed Ham
- Smoked Filet Mignon
- Smoked Ribeye
- Smoked Cod
- Traeger Smoked Turkey Breast
- Traeger Smoked Salmon
- Traeger Smoked Chicken Breast
- Traeger Smoked Ribs (3-2-1 Method)
- Traeger Smoked Chicken Wings
- Smoked Lobster Tail
- Traeger Smoked Whole Chicken
- Traeger Smoked Brisket
- Traeger Pulled Pork (Shoulder Butt)
- Traeger Smoked Cornish Hens
Perfect Pairings for Your Smoked Tomahawk
A magnificent smoked tomahawk steak deserves equally impressive side dishes to complete the meal. These recipes are specifically chosen to complement the rich, smoky flavors of the steak, offering a balanced and truly satisfying dining experience:
- Smothered Potatoes and Onions
- Smoked Sweet Potatoes
- Smoked Baked Beans
- Smoked Asparagus
- Southern Green Beans with Bacon
- Smoked Baked Potatoes
- Traeger Smoked Corn on the Cob
- Smoked Cream Cheese
- Traeger Smoked Burgers
Smoked Tomahawk Steak
By Brandi Crawford
The Tomahawk steak is a showstopper, and mastering its seasoning and smoking is key to unlocking its full flavor potential. This recipe, rooted in the tradition of bold flavors for big cuts, ensures a rich, juicy, and smoky bite that’s worth every moment of preparation. Follow these straightforward techniques for a truly exceptional dining experience.
Prep Time: 10 mins | Cook Time: 2 hrs | Marinate: 30 mins | Total Time: 2 hrs 40 mins
Course: Dinner, Lunch | Cuisine: American
Servings: 4 servings | Calories: 577 kcal
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Equipment Needed
- Traeger Pellet Smoker
- Meat Thermometer
Ingredients
- 32-40 oz tomahawk steak
- 2 tablespoons soy sauce
- ½ tablespoon unsweetened cocoa powder (This will give the steak a nice crust and enhances flavor.)
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar or sweetener
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon chili powder
- 1 teaspoon salt (Make adjustments to suit your taste.)
Instructions
- Drizzle both sides of the steak with soy sauce. Sprinkle both sides generously with the spice blend and rub them firmly into the meat to ensure even coverage and penetration. Allow the steak to marinate in the refrigerator for at least 30 minutes, or for up to 8 hours for a deeper flavor. For best results, let the steak come to room temperature for 30-60 minutes before smoking.
- Preheat your Traeger or other pellet smoker to a steady 225°F (107°C). This low and slow temperature is essential for infusing maximum smoky flavor.
- Carefully place the seasoned tomahawk steak directly onto the preheated smoker grates. Close the lid and smoke. After 1 hour, open the smoker and gently flip the steak to ensure even cooking and smoke absorption. Continue to smoke until the steak reaches your desired minimum internal temperature. Use a reliable meat thermometer inserted into the thickest part, away from the bone.
- Once the steak reaches the desired temperature (e.g., 118°F for rare, 120°F for medium-rare, 136°F for medium, 143°F for medium-well, 154°F for well-done), carefully remove it from the smoker.
- Transfer the smoked tomahawk steak to a cutting board and allow it to rest for at least 10 to 15 minutes before slicing. Tent it loosely with aluminum foil to retain warmth. This critical resting period allows the juices to redistribute throughout the meat, ensuring a tender, juicy, and flavorful steak.
Notes
- The soy sauce aids in tenderizing the meat and enhancing the crust, but it can be omitted if preferred.
- Unsweetened cocoa powder is a secret ingredient for a rich bark and depth of flavor; feel free to omit if you’re skeptical, though it won’t make the steak taste like chocolate.
- You can substitute the homemade spice blend with any high-quality store-bought beef, steak, or BBQ rub that you prefer.
- Always use enough spices to thoroughly coat the meat. Don’t hesitate to add more if necessary to ensure a robust flavor profile.
- For an even better crust, consider a reverse sear: after smoking to about 10-15°F below your target temperature, remove the steak, crank your smoker or a separate grill to its highest setting (500°F+), and sear the steak for 1-2 minutes per side until a beautiful crust forms. This technique is optional but highly recommended for an ultimate experience.
Nutrition
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Serving: 8 ounces | Calories: 577 kcal | Carbohydrates: 2g | Protein: 43g | Fat: 45g
Enjoy your perfectly smoked tomahawk steak! If you’ve tried this recipe, we’d love to hear how it turned out. Share your experience and let us know how it was in the comments below!
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