Smoked Tomahawk Steak

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When it comes to grilling, few things are as impressive as Tomahawk steaks. These thick-cut ribeye steaks are marbled and striking, with the long bone left intact for a noticeable effect. They not only look great but also have a rich, beefy flavor and juicy tenderness.

Prep Time15

Cook Time2

Sear5

Total Time2 20

Course: Main Course

Servings: people

Equipment

1 Traeger Timberline XL
1 Sharp Knive 8" Chef's Knife
1 Cast Iron Skillet

Ingredients

2 whole Tomahawk Steaks
2 tsp Olive Oil
1 tbsp Smoked Q Rock's Anytime Seasoning
1 tbsp Smoked Q Rock's Coffee Rub Spice Blend
1 tbsp Salted Butter
1 tsp Finishing Salt Sea Salt

Instructions

First I set your Traeger to 250°F and allowed itto preheat while I prepped and seasoned my 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.
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.
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.
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.
After I applied the sear and my steaks were 130-135º internal temperature I removed them the skillet, apply some butter and sea salt, and then let them rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and juicy bite.
When I was ready I sliced the tomahawk steaks against the grain and served to my hungry family!

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