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My Smoked Tomahawk Steak recipe is packed with flavor and so easy to make, even for total beginners to smoking beef! Complete with an amazing homemade steak seasoning and fresh thyme, and ready in under 2 hours, this simple smoked steak recipe is a must-try for beef lovers.
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Best Smoked Tomahawk Steak
I am all about smoked beef recipes lately. My family and I just can't get enough of them! After trying everything from smoked beef ribs to prime rib, I knew I had to make an out-of-this-world smoked steak recipe.
This easy tomahawk steak cut is exactly that. Smoking tomahawk steak, seasoned with homemade steak seasoning and fresh thyme, makes the beef so tender and oh-so flavorful. After smoking, the steak is reverse-seared for ultimate flavor.
Give it a try and let me know what you think in the comments below. I know you're going to love smoked tomahawk steak as much as I do!
I love the reverse sear method on a steak and my reverse sear ribeye steak is out of this world! If you are looking for a quick, easy and delicious recipe, this is the way to go.
FAQs
Tomahawk steak is a ribeye beef steak with at least five inches of rib bone left intact. Other names for tomahawk steak include tomahawk chop, bone-in ribeye, bone-in rib steak, cote du boeuf, and occasionally, cowboy steak, if it has a shorter frenched bone.
Tomahawk steak has a high percentage of marbling and as a result is richly flavorful and buttery tender. One steak easily feeds two people, making it a perfect choice for a special dinner for two. Tomahawk steak is considered one of the best steak cuts.
The flavor of tomahawk and ribeye is nearly the same, but tomahawk steak is often juicier because of its inclusion of the rib bone.
The flavor you get from a perfectly cooked tomahawk steak is incomparable and worth the price for a special occasion or romantic dinner. It is rich, buttery, and so flavorful. The tomahawk steak price won't seem like so much once you give it a try - it is an unforgettable, mouth-watering dish.
Tomahawk steak should be cooked to an internal temperature of 125 degrees Fahrenheit for medium rare, which takes 1 hour and 20 minutes on the smoker. Using a meat thermometer enables you to pull your steak off the heat with perfect timing.
The process of searing after the steak is cooked is called a "reverse sear". This allows you to enjoy a perfect sear on your steak with a perfectly cooked middle.
Tomahawk Steak Temperature
Check the steak of your beef using a meat thermometer and follow our Beef Temperature Chart for best results.
Recommended Tools
- Meat thermometer: A meat thermometer allows you to easily check the temperature of any cut of beef. Insert it into the thickest part of the meat close to the center, through the side. If you don't already own a meat thermometer, you should!
- Cast iron skillet: Cast iron skillets are the best for reverse searing beef. You will get a perfect, even sear every time.
How to Smoke Tomahawk Steak
Smoking is the best way to cook tomahawk steak, and it is easy. Follow these simple instructions to smoke tomahawk steak.
- Season room temperature tomahawk steak all over.
- Place on the smoker for 1 hour and 20 minutes for an internal temperature of 125 degrees Fahrenheit.
- Reverse sear tomahawk steak in a buttered cast iron skillet over medium-high heat.
- Allow the steak to rest, then slice and serve.
What to Serve with Tomahawk Steak
Try smoked tomahawk steak with an easy sauce recipe, caramelized onions, mushrooms, and fried asparagus.
- Garlic Butter Sauce for Steak
- Caramelized Onions for Steak
- Best Mushrooms for Steak
- Air Fried Asparagus
- White Garlic Sauce
- Easy Chimichurri Sauce for Steak
Recipe Tips
- Let your steaks come to room temperature for 30 minutes before cooking. The longer they cook, the more change for them to dry out. Letting them come to room temperate will give them a head start and guarantee a juicy steak.
- Choose thick steaks, at least 1.5 inches thick. This will guarantee the juiciest tomahawk steak.
- Look for well marbled steaks. They will have streaks of white running through them. Trust me on this, the little streaks of fat will guarantee an amazing eating experience!
- Don't choose steaks with too much fat. Marbling is great, but you don't want pockets of fat, especially around the edges. Pick steaks that are well trimmed and without large pockets of fat.
- Season the steak twice. I always season my beef before cooking and lightly season again right when it is pulled out of the smoker. This will guarantee the perfect flavor.
- Allow your steaks to sit for 15 minutes and rest before slicing.
- The Tomahawk is the ultimate show piece, and is sure to impress your guests. Always slice it against the grain. I like to slice it tableside and serve my guests immediately!
- I used mesquite pellets for this recipe, but any pellet would do just fine.
- If your steak is a different weight, simply check the internal temperature instead of going off of time, since the cooking time will change with the weight change. The internal temp is the deciding factor, no matter the size of the steak.
Smoked Beef Recipes
Try more of my favorite smoked beef recipes:
- Smoked Beef Roast (Chuck Roast)
- Smoked Rib Roast (Prime Rib)
- Smoked Short Ribs
- Smoked Brisket
- Smoked Burgers
Love this tomahawk steak? You'll love our Grilled Porterhouse Steak, too!
Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
Check out the story behind our Tomahawk Steak!
📋 Recipe
Best Smoked Tomahawk Steak (Reverse Seared)
Equipment
- Pellet smoker
- Meat thermometer
- Cast iron skillet
Ingredients
- 2.5 Pound Tomahawk Steak
- 2 Large Sprigs Fresh Thyme
- 1 Tablespoon Butter
- 1 Tablespoon Coarse Sea Salt
- 1 Tablespoon Black Pepper
- 1 Tablespoon Granulated Garlic
- 1 Tablespoon Paprika
Instructions
- Preheat your pellet smoker to 250°F. While it’s preheating, let your steak sit outside the fridge to come to room temperature. This is important!
- Sprinkle the entire steak with the salt, pepper, paprika, and garlic.2.5 Pound Tomahawk Steak, 1 Tablespoon Coarse Sea Salt, 1 Tablespoon Black Pepper, 1 Tablespoon Granulated Garlic, 1 Tablespoon Paprika
- Place on the smoker for 1 hour 20 minutes or until the internal temperature reaches 125°F. Use a meat thermometer for best results. Season lightly a second time when it comes out of the smoker.
- Heat a large cast iron skillet to medium-high heat and add the butter. When melted, add the thyme and place the steak in the skillet. Sear on each side for about 2 minutes.2 Large Sprigs Fresh Thyme, 1 Tablespoon Butter
- Allow the steak to sit for about 5-10 minutes before serving.
Notes
- The process of searing after the steak is cooked is called a “reverse sear.”
- Allowing the steak to sit for a few minutes after being cooked allows it to reabsorb some moisture that was cooked out. It makes it a tender and melt-in-your-mouth steak.
- 125 degrees makes the steak medium-rare. If you want rare, that’s 120 degrees, and 130 degrees is medium.
- I used mesquite pellets for this recipe, but any pellet would do just fine.
- If your steak is a different weight, simply check the internal temperature instead of going off of time, since the cooking time will change with the weight change. The internal temp is the deciding factor, no matter the size of the steak.
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