Smoked Tomahawk Steak on a Pellet Grill

I'll admit, the first time I made a smoked tomahawk steak, I was a little nervous about messing up such an expensive cut of beef. But after smoking it low and slow and giving it a quick reverse sear at the end, I realized it's surprisingly easy to cook. It comes off the pellet grill juicy and tender inside with that gorgeous crust you want on a really good steak.

If you love this reverse-sear method, check out my Ultimate Smoked Steaks on Pellet Grill and Smoked Picanha Steak next!

What Is a Tomahawk Steak?

A tomahawk steak is basically an extra-thick bone-in ribeye with the long rib bone left attached and frenched. Most are around 2 inches thick and weigh 2½ pounds or more, so they're definitely not your average weeknight steak.

That thickness is also why I like to reverse sear a tomahawk. Instead of trying to cook such a thick steak over high heat from start to finish, I smoke it slowly first, then finish it with a quick, hot sear. It's much easier to control the doneness this way, and you still get that gorgeous crust on the outside.

Ingredients & Substitutions

• Tomahawk Steak. Mine was about 2½-3 pounds and roughly 2 inches thick. Look for plenty of marbling throughout the ribeye. Don't worry if yours weighs a little more or less; thickness and internal temperature matter more than the exact weight.
• Homemade Steak Rub. I use a simple blend of coarse kosher salt, cracked black pepper, garlic powder, onion powder, dried rosemary, and dried thyme. The recipe makes enough for two tomahawk steaks, so save the extra in an airtight container for next time. You can also use my Copycat Texas Roadhouse Steak Seasoning or your favorite beef rub.
• Avocado Oil. I use avocado oil to help the seasoning stick and because it handles the high heat of the final sear well. Olive oil will also work if that's what you have.

How to Make Smoked Tomahawk Steak

Prep the steak. Remove the tomahawk steak from the fridge 30-45 minutes before cooking. Pat it completely dry with paper towels, then brush both sides of the steak lightly with avocado oil. Combine the steak rub ingredients and season the steak generously on all sides, including the thick edges.

Preheat the grill. Preheat your pellet grill to 225°F.

Smoke the steak. Place the seasoned steak directly on the grill grates and insert a temperature probe into the thickest part, making sure it isn't touching the bone. Close the lid and smoke until the steak is about 10-15°F below your desired final temperature. This usually takes about 45-75 minutes, depending on the thickness of the steak. (The pull temperature for your preferred doneness is in the chart below.)

Sear. Once the grill is hot, return the steak to the grates and sear for about 60-90 seconds per side. I also hold the thick fat edge against the hot grates to give it a quick sear. Keep a close eye on the internal temperature during this step because it can climb quickly.

Rest and slice. Transfer the steak to a cutting board and let it rest for 10 minutes. Cut the meat away from the bone, then slice it against the grain and serve.

Why I Reverse Sear a Tomahawk Steak

I've found reverse searing gives me much better control over the doneness of a thick steak like this. I can slowly bring the center almost to temperature in the smoker, then finish it quickly over high heat.

That extra time in the smoker also gives the beef plenty of smoky flavor, while the final sear gives you that deeply browned crust. I use the same basic reverse-sear method for my Smoked Prime Rib Roast, too.

Doneness Temperature Guide

Keep in mind that the steak will continue to rise a few degrees while it rests. I start checking the temperature early during the sear rather than waiting until I think it's done.

How to Store & Reheat

Store leftover sliced tomahawk steak in an airtight container in the refrigerator for up to 4 days.

For the best texture, warm the slices slowly in a skillet over medium-low heat with a splash of beef broth or a little butter, just until heated through.

You can also loosely cover the steak with foil and warm it in a 250°F oven for about 10 minutes. I avoid reheating thin steak slices in the microwave whenever possible because they can go from perfectly pink to overcooked in a hurry.