Serve this sliced and hot off the grill with your favorite side dishes like baked potatoes and veggies. Sear the tomahawk steak for 1 to 2 minutes per side over high heat until satisfying sear marks form. Remove the steak from the grill, allowing it to rest while your grill preheats. If you don’t have a side burner, turn one of the lit burners up to high and ignite the one beside it, turning that burner to high as well. Once the steak has reached that temperature, preheat your infrared SIZZLE ZONE to high. Slowly cook the tomahawk steak for about an hour and twenty minutes, or until it nearly reaches the desired internal temperature. Place the filled smoker tube over a lit burner. Place the meat on the grill between two lit burners. Place the wood chips into a Stainless Steel Smoker Tube. Set the doneness level on the thermometer to around ten degrees less than your final desired doneness level. Insert the probe of the Napoleon Wireless Digital Barbecue Thermometer into the center of the meat. Season both sides of the tomahawk steak with the seasoning mixture, pressing it into the meat. In a small bowl, mix the spices together. Preheat your grill to between 250☏ and 300☏, preparing to use the indirect grilling method by lighting the two outside burners. While the smoker is coming up to temp combine 3 tablespoons of melted butter with a clove of minced garlic, and a 1/2 tsp of thyme. Adjust the temperature of your smoker up to 450 degrees. When the Tomahawk Steak hits 110 internal temperature remove it from the smoker. As close to the center of the cut of the meat as I could. I placed the probe about an inch from the bone. Use a quality t emperature probe like the Thermoworks Smoke to keep track of temps without opening the lid of your smoker. This took about 3 hours for my three-pound tomahawk steak. Let the tomahawk smoke at 180 until the internal temperature hits 110 degrees. I smoked this tomahawk at 180 degrees with oak pellets. When you’re ready to smoke the steak apply your rub to both sides, and then place it in your smoker. Hey that’s me! Just enjoying those crispy pieces that stayed on the bone… Smoking a Tomahawk Steak or “Cowboy Steak” We’re dealing with a thick cut of meat here, and it’s one of the big keys to building an amazing flavor profile with this steak. This process pulls moisture out of the steak that combines with the salt and then gets sucked back into the meat. I placed the steak on a grill rack over a foil-lined pan, and then put it in the fridge for 90 minutes.Īfter 90 minutes remove the steak from the fridge, flip it over, and repeat the salt and fridge process. These steaks are thick! The salting process before hand brings flavor deep into the meatĪpproximately 7 hours before you want to serve the tomahawk steak remove it from its packaging and liberally salt one side of it. That might sound like a lot of time, but trust me, it’s totally worth it. /tomahawk-rib-eye-steak-2313425-hero-01-98fc6c07472c440fbdfdd87db6c71e26.jpg "tomahawk steak recipe")
It took about 7 hours total for me to prep and smoke this steak, so plan accordingly.
Ranging in size from 2-3.5+ pounds! Preparing a Tomahawk SteakĪnytime you can get your hands on a good cut of meat like this, you want to make sure you do everything you can to make sure the end result turns out just perfect. Most ribeyes you buy at the store are 8-16 ounces. The other big difference between a ribeye and a tomahawk steak, is the size, which I already alluded to. The Tomahawk steak we are showcasing in this post was three pounds – a touch too big to eat solo. If you’re really hungry you can use that bone as a handle, and just eat the whole steak caveman style. One, the tomahawk steak has a large bone attached. If you’re familiar with the tomahawk you know it’s the same cut as a ribeye. A ribeye is one of my favorite cuts of meat, but it doesn’t hold a candle to a smoked tomahawk steak.
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