When it comes to grilling, few things scream luxury quite like Tomahawk steaks. These beautifully marbled, thick-cut ribeye steaks are known for their impressive size and presentation, with the long bone left intact for an eye-catching effect. Not only do they look great but their rich, beefy flavor and juicy tenderness also make them a standout choice.

When you’re looking to cook these thick-cut ribeye, use the Traeger Timberline XL to not only infuse them with delicious smoky goodness but also ensure a perfect, tender cook. This grill locks in an amazing flavor both while cooking it low and slow, then searing it on the induction top with a cast-iron skillet.

Why should you try this recipe

Unbeatable Flavor: The art of slow smoking combined with a high-heat sear encapsulates the steak’s juices, creating a deep, rich flavor with a perfect crust.
Show-Stopping Presentation: The tomahawk steak demands attention with the long bone, thick cut, and insane marbling. The remarkable size and exceptional taste are sure to impress anyone.
Easy to Master: Cooking a great steak, especially a Tomahawk, can appear daunting, but with the precision temperature control of a pellet grill and the reliable sear of a cast-iron skillet on the induction top, it takes the difficulty down to a manageable level.

Ingredients for Tomahawk Steaks

Tomahawk Steaks: Choose steaks with ample marbling. The marbling ensures the meat stays juicy and flavorful throughout the cooking process. Aim for steaks that are at least 2 inches thick.
2 tsp Olive Oil: Used as a binder to help the seasonings adhere.
1 tbsp Smoked Q Rock’s Anytime Spice Blend: This SPG spice blend creates the perfect salty and garlicy base for these steaks.
1 tbsp Smoked Q Rock’s Coffee Rub: Then with the SPG base, adding this Coffee based rub creates a delicious and unique umami flavor.
1 tbsp Salted Butter: Adding some fat and flavor at the end of the cook pulls all the flavor in as the steak rests.
1 tsp Finishing Salt: The final add on of some sea salt or even flavored salt finishes these steaks off to perfection.

Instructions for making Tomahawk Steaks

1. Preheat Your Traeger Timberline XL: First I set your Traeger to 250°F and allowed it to preheat while I prepped and seasoned my steaks.

2. Season the Steaks: After a light application of olive oil as a binder, I generously seasoned both sides of the tomahawk steaks with equal parts of my Smoked Q Rock’s Anytime Seasoning and Smoked Q Rock’s Coffee Rub before pressing the seasonings in to ensure it set solidly.

3. Smoke the Steaks: Once my smoker was pre-heated and the steaks were seasoned I placed them directly on the grill grates, closed the lid, and smoked at 250°F for 2 hours. This low and slow smoked allows the steaks to absorb a rich, smoky flavor.

4. Prepare for the Sear: When the steaks get to 125º I get my cast iron pre-heated on high on the induction cooktop. Right before I hit 130º I added a tablespoon of butter to the cast iron.

5. Sear the Steaks: Once I hit 130º internal temp I moved the steaks from the smoker and immediately sear them in the hot cast iron skillet. I seared each side for 1-2 minutes until a deep brown crust formed.

6. Rest the Steaks: After I applied the sear and my steaks were 130-135º internal temperature I removed them the skillet, laid on a slice of butter with some sea salt and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and juicy bite.

7. Serve and Enjoy: When I was ready I sliced the tomahawk steaks against the grain and served to my hungry family!

Variations and Substitutions:

Alternate Rubs: Steaks are a great option to keep super simple and if you’re in a pinch, just reach for equal parts salt and pepper to let those natural steak flavors shine through.

Substitution or variation: If you prefer, you can do what is called a reverse sear on these steaks. Simply follow the same steps as outlined above, but when you hit 125º crank the smoker up to 450 or 500º and allow them to sear while you get that last 10º cooked.

Tips and tricks for making this Tomahawk Steaks

Monitor the Internal Temperature: Use a wireless meat thermometer to monitor the internal temperature of the steak. Aim for 120°F for rare, 130°F for medium-rare, and 140°F for medium. Remember, the steak will continue to cook slightly after it’s removed from the heat.

Let the Meat Rest: Resting is crucial. It allows the juices to redistribute within the steak, preventing them from running out when you slice it.

Preheat the Cast Iron Skillet: Ensure your cast iron skillet is thoroughly preheated before searing. This will help you achieve a perfect crust without overcooking the inside of the steak.

No ratings yet