Beef Tomahawk Steak

Make Beef Tomahawk Steak with this Smoker IQ beef recipe, including ingredients, step-by-step instructions, and serving guidance.

SERVINGS

2

SUGGESTED RUB

Smoked Beef Tomahawk

INGREDIENTS

  • 1 Beef Tomahawk steak (approx. 2.5-3.5 lbs, Choice or Prime grade)

  • 2 tsp Olive oil or melted beef tallow

  • 1 tbsp Coarse kosher salt

  • 1 tbsp Crushed black peppercorn

  • 1 tsp Garlic powder

  • 1 tsp Onion powder

  • 1/2 tsp Dried thyme (crushed)

INSTRUCTIONS

  1. Bring the beef tomahawk to room temperature for at least 60 minutes. Pati it completely dry with paper towels. A dry surface helps the bark form.

  2. Preheat your smoker to 225°F using Oak or Hickory wood.

  3. Lightly coat the entire steak and the exposed bone handle with olive oil or melted beef tallow. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and thyme. Apply evenly to the tomahawk.

  4. Lay the tomahawk directly on the smoker grates. Positioning the bone handle away from the hottest part of the fire can help it not char.

  5. Smoke at 225°F until the internal temperature reaches 115°F.

  6. Remove the steak from the smoker immediately once it hits 115°F.

  7. While the steak rests lightly, preheat a cast-iron skillet or a grill to maximum heat (>550°F). Sear the steak for 90-120 seconds per side, including the thick edges, to develop a rich, mahogany-black crust.

  8. Remove from the heat immediately when the final internal temperature is between 130°F (Medium-Rare) and 135°F (Medium).

  9. Tent lightly with foil and let the meat rest for 10-15 minutes before slicing against the grain.

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