Perfect Smoked Tomahawk Steak

Occasions arise where nothing but the biggest, best, most expensive steak will do. When you need to celebrate and impress, that’s when you turn to our recipe for the perfect smoked Tomahawk steak because it outshines the rest. Sometimes called a cowboy steak, this quintessential cut is a bone-in rib steak from the same section you would find a ribeye – making it one of the best steaks money can buy.

This massive steak is often used for Instagram posts, foodie influencer posts, and YouTube features because it is so very impressive. And it is. When you want to make a big splash, make a tomahawk steak.

I gave it the royal treatment – a rapid sear over direct heat, then a gentle smoke on the indirect heat zone for the juiciest and most tender result.

We went with the bone-in ribeye to reap all the benefits: marbling, tenderness, and intense flavor. Let’s get to work!

🪓What Is Tomahawk Steak?

Tomahawk steak comes from the rib primal cut, is about 2 inches thick, and typically weighs 1.5 pounds or even more. It’s actually a bone-in ribeye cut from between the 6th and 12th rib of the cow.

It has a long bone attached which gives the steak its signature shape similar to a Native American Tomahawk Axe, as its name suggests. You might also find it called “Tomahawk ribeye steak”. The bones of a rack of lamb are “frenched” in the same way, and this technique involves trimming the fat and meat to expose them.

The meat is well-marbled and has incredible flavor when cooked properly. For this reason, we recommend keeping the seasoning light. Its natural taste is amazing and using strong herbs or spices will overpower it.

🥩 Ingredients

Tomahawk Steak – Look for a “prime” or “choice” grade Tomahawk, and find one with even marbling and bright, clear color. It should not be brown or grey, even near the bone.

Seasonings – Salt (Kosher salt or any other variety you want), Black Pepper, Garlic, and Olive Oil.

⏲️ Equipment and Tools

• Smoker. We use the Big Green Egg, which can work as both a grill and a smoker. If you’d like to have Smoked Tomahawk Steak — just add wood such as cherry, apple, or pecan. Refer to our free printable Smoking Wood Chart for more options.
• BBQ Tongs. Flip this hefty steak multiple times during the cooking process.
• Seasoning Shaker. This handy tool allows you to mix your own seasoning blends.
• Instant Read Thermometer. Having one of these on hand allows you to always get the doneness you want in your steak.

🔥 Instructions (For Smoking/Grilling Over Indirect Heat)

Step 1: Preheat your grill to 450°F with heat on just one side so that you have an area on the other side for indirect heat later in the cooking process. Set your steak out on the counter so that it comes to room temperature while the grill is preheating – about thirty minutes. If you use your Big Green Egg, your grill can also act as a smoker at the same time, so be sure to add some smoking wood.

Tip: The same method can be used on a gas grill, electric grill, or charcoal grill as long as you can set up an indirect heat cooking zone.

Step 2: Measure and mix the salt, pepper, and garlic powder to make the SPG seasoning. I used a shaker jar but you can do this in a small bowl, or a mason jar.

Step 3: Brush the steak with olive oil. You can use a pastry brush to make this easier. If you don’t have olive oil, use avocado oil or vegetable oil.

Step 4: Cover the steak in SPG seasoning. You don’t need to add an excessive amount.

Step 5: Place the steak on the grill on direct heat for 6 minutes on each side, flipping once and rotating each side 90º halfway through the 6 minutes to get perfect char marks.

Step 6: Move your steak to indirect heat and cook it until it reaches your desired internal temperature. Use a digital meat thermometer for the most accurate measurements. It will continue to smoke during the remaining cooking time, so add more wood as needed. This could take up to 35 minutes, depending on the size of your steak and your desired doneness.

Use these internal temperatures as a guideline for beef doneness:

• Rare: 125°F
• Medium Rare: 130°F-135°F (recommended)
• Medium: 140°F-145°F
• Medium Well: 150°F-155°F
• Well Done: 160°F-165°F

Step 7: Place the steak on a cutting board and cover it or tent it with foil, and let it rest for 15-20 minutes.

🍳Other Ways To Cook A Perfect Tomahawk Steak

There’s no need for a smoker or grill to enjoy a tender Tomahawk steak. There are other methods to cook it using common cooking appliances.

Stovetop To Oven

• Season the steak and let it come to room temperature for 30 minutes before cooking.
• Preheat the oven to 300°F.
• Add one tablespoon of cooking oil to a cast iron skillet and heat it on the stove, over medium-high heat.
• Sear the steak in the sizzling skillet for 2-3 minutes per side.
• If your skillet is oven-safe you can transfer the steak to the oven directly. If not, place it on a roasting pan equipped with a rack. Cook to desired internal temperature (see smoking instructions above for guidelines)

Oven To Stovetop (Reverse Sear Method)

• Season the steak and let it sit on the counter for 30 minutes before cooking.
• Preheat the oven to 300°F.
• Place the Tomahawk steak on a roasting pan with a rack.
• Let the steak cook in the oven until its internal temperature reaches 110°F.
• Heat a cast iron pan with one tablespoon of cooking oil over medium-high heat.
• Sear the steak on all sides, flipping at intervals of 30-60 seconds until the target internal temp is reached for your preferred doneness (see Smoking instructions for temperature guidelines).

❗ Recipe Tips and Tricks

The larger the steak, the longer it needs to rest. Let the smoked Tomahawk steak rest for 15-20 minutes before cutting into it to allow the juices to remain in the steak. If you slice it right away, you will just end up with juice all over your plate.

Plan to serve three to four people per Tomahawk Steak. It is very large. The weight does include the bone, so factor that in when making your purchase.

It takes about 30 minutes for the steak to cook to medium or medium-rare finish using this method of both direct and indirect heat. It also keeps the steak deliciously tender while all of the fat is rendered.

Do not over-season this steak. It has amazing flavor, so we suggest you keep it simple.

You can dry brine the steak overnight in the fridge and this will make a big difference if you purchased a lower grade of beef. Simply salt or season the steak, place it on a baking sheet, and let it sit in the refrigerator for 12-24 hours.

For our smoked Tomahawk steak recipe, we used the classic sear method that is done at the start of the cooking process. You can also go for a reverse sear method on the grill like we did for our Reverse Sear Cowboy Ribeye.

🧑‍🍳 Storage and Reheating

Leftover steak is a gold mine! Place the leftovers in an airtight container in the refrigerator for up to five days.

If you don’t plan to use the meat within four days or so, cut it off the bone and place it in an airtight container in the freezer, where it will keep for up to six months.

To reheat your steak, you can use a hot cast iron skillet and butter. Serve it for breakfast, lunch, or dinner. Add it to salads, baked potatoes, sandwiches, soups, tacos, quesadillas, burritos, eggs, pasta, or anything you can imagine would be improved with some delicious steak.

Additions and Substitutions

I guarantee this steak will knock your socks off just as it is! A simple addition would be a little melted butter with parsley or some compound butter.

A Tomahawk steak doesn’t need much improvement, but you can serve a savory BBQ sauce on the side like this bacon BBQ sauce we served with brisket.

Serving Suggestions

You can serve a tomahawk steak with anything your heart desires. It’s an impressive steak that carries the traditional steak and potato meal with ease.

Loaded baked potatoes, smoked potato salad, grilled potato skins, grilled steakhouse potatoes, and smoked fingerling potatoes, are some of our favorite potato sides.

If you’re looking to add more sides next to your perfect Tomahawk steak, we recommend grilled sweet potatoes, smoked corn on the cob, grilled broccolini, grilled onions, and grilled patty pan squash.

It’s also nice to pair your steak with a wine. The general recommendation is to choose a full-bodied red wine. Cabernet Sauvignon and Merlot are our top favorites but feel free to experiment with other varieties.

❓ Recipe FAQ

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