Smoked Tomahawk Steak
This smoked tomahawk steak is cooked low and slow on a pellet grill, then reverse seared for a deeply browned crust and a juicy, tender center. Using a temperature probe makes this impressive steak surprisingly easy to cook perfectly.
Servings: 2 servings
Calories: 309kcal
Ingredients
- 1 tomahawk steak 2½-3 pounds and about 2 inches thick
- 1 tablespoon avocado oil (or olive oil)
- 2-3 tablespoons homemade steak rub
Homemade Steak Rub
- 2 tablespoons coarse kosher salt
- 2 tablespoons coarsely cracked black pepper
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
Instructions
- Prepare the steak. Remove the tomahawk steak from the refrigerator 30-45 minutes before cooking. Pat it completely dry with paper towels.
- Season. Combine the steak rub ingredients in a small bowl. Brush the steak lightly with avocado oil, then season generously on all sides, including the thick edges. You'll only need about half of the steak rub.
- Preheat the pellet grill. Preheat your pellet grill to 225°F.
- Smoke. Place the steak directly on the grill grates. Insert a temperature probe into the thickest part of the steak, making sure it isn't touching the bone. Close the lid and smoke until the steak reaches the pull temperature for your preferred doneness, as shown in the chart below in the NOTES section. This will take approximately 45-75 minutes, depending on the thickness of your steak.
- Increase the heat. Remove the steak from the pellet grill and tent it loosely with aluminum foil. Increase the grill temperature to 400°F.
- Reverse sear. Once the grill is hot, return the steak to the grill grates. Sear for 60-90 seconds per side. Sear the thick fat edge as well. Check the internal temperature frequently during this step to prevent overcooking.
- Rest. Transfer the steak to a cutting board and let it rest for 10 minutes.
- Slice and serve. Cut the steak away from the bone, then slice the meat against the grain. Serve immediately.
Notes
- Cooking time: Tomahawk steaks vary in thickness, so use the cooking time as a guideline. Always cook according to internal temperature rather than time alone.
- Temperature probe: Insert the probe into the thickest part of the meat without touching the bone. An instant-read thermometer is helpful for double-checking the temperature during the final sear.
- Steak rub: The homemade steak rub makes enough for approximately 2 tomahawk steaks. Store unused rub that has not come into contact with raw meat in an airtight container in a cool, dry place.
- Season all sides: Don't forget the thick edges and the fat around the outside. A tomahawk is a big steak with plenty of surface area to season.
- Resting: Tent the steak loosely rather than wrapping it tightly in foil. This helps prevent steam from softening the crust.
- Make ahead: You can season the steak with the rub and refrigerate it covered for up to 24 hours before smoking.
- Storage: Store leftover steak in an airtight container in the refrigerator for up to 4 days.
- Rare: Remove from smoker at 105-110°F; final temperature 120-125°F.
- Medium-Rare: Remove from smoker at 110-115°F; final temperature 125-130°F.
- Medium: Remove from smoker at 120-125°F; final temperature 135-140°F.
- Medium-Well: Remove from smoker at 130-135°F; final temperature 145-150°F.
Nutrition
Calories: 309kcal | Carbohydrates: 3g | Protein: 23g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 69mg | Sodium: 60mg | Potassium: 330mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 122IU | Vitamin C: 0.5mg | Calcium: 48mg | Iron: 3mg
