The Ultimate Guide to Smoking a Tomahawk Steak: Flavor, Technique, and Culinary Excellence

Embark on a culinary adventure with the Smoked Tomahawk Steak, a truly majestic cut that reigns supreme among beef enthusiasts. Revered for its impressive presentation, exceptional marbling, and unparalleled flavor, this steak promises a dining experience unlike any other. Imagine a tender, juicy, and robustly beefy steak, kissed with the irresistible aroma of wood smoke, creating a symphony of flavors that will delight even the most discerning palate. Get ready to fire up your smoker and transform a magnificent piece of meat into an unforgettable gourmet meal tonight!

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While this magnificent Smoked Tomahawk Steak is utterly fabulous on its own, a vibrant homemade mustard seed chimichurri sauce provides a refreshing counterpoint, adding a pop of zesty freshness that elevates the entire dish. The beauty of smoking this epic cut lies in its consistent results; regardless of its impressive thickness, the low-and-slow smoking method ensures a perfectly cooked steak every single time. Don’t be intimidated by the grandeur of a tomahawk steak. Once you move past the initial cost, the cooking process is surprisingly straightforward and incredibly rewarding, transforming a premium cut into a masterpiece.

Why You’ll Fall in Love with a Smoked Tomahawk Steak

• Surprisingly Simple to Master: Despite its gourmet appearance, smoking a tomahawk steak is far easier than many believe, making it accessible for home cooks.
• Unrivaled Flavor and Texture: Indulge in a steak that is incredibly beefy, richly marbled, supremely tender, and bursting with smoky, juicy flavor. It’s a true sensory delight.
• An Unforgettable Impression: This dramatic, bone-in cut is a guaranteed showstopper, perfect for special occasions, celebrations, or simply to impress your guests with a genuinely spectacular meal.
• The Magic of Smoke: The slow smoking process infuses the beef with an incredible depth of flavor that cannot be achieved by any other cooking method, creating a unique and delicious experience.
• Perfectly Cooked Every Time: The low and slow approach allows for precise temperature control, ensuring your steak reaches your desired doneness with exquisite uniformity from edge to edge.

What Exactly is a Tomahawk Steak? Understanding the “King of Cuts”

The name “Tomahawk Steak” immediately brings to mind its striking resemblance to the Native American ax, a colossal steak boasting an equally impressive bone. At its core, a tomahawk is a bone-in ribeye, distinguished by the fact that the entire rib bone, typically 8 to 10 inches or even longer, is left intact and “Frenched.” Frenching is the process of trimming the meat and fat away from the end of the bone, creating a clean, elegant handle. Yes, a portion of the price pays for this substantial bone, but it contributes significantly to both the visual appeal and the cooking process.

Beyond its dramatic presentation, the tomahawk steak is renowned for its exceptional quality. It’s typically a thick cut, often 2 inches or more, from the rib section of the beef, known for its rich marbling – the intramuscular fat that melts during cooking, infusing the meat with incredible flavor and juiciness. Tomahawk steaks are frequently graded as Prime or Choice, ensuring a superior eating experience. While often seen on the menus of high-end steakhouses, preparing one at home allows you to enjoy this gourmet cut at a fraction of the cost, making it an investment in a truly memorable meal. The bone not only serves as a beautiful handle but also acts as an insulator, helping the meat cook more evenly, and many believe it imparts additional flavor to the steak.

Sourcing Your Perfect Tomahawk Steak: A Buyer’s Guide

Acquiring a tomahawk steak might require a bit more effort than a trip to your average grocery store. Often, you’ll find the best selections at dedicated butcher shops, specialty meat markets, or high-end warehouse clubs like Costco, which occasionally stock prime cuts. I was fortunate to discover them at Costco and couldn’t resist stocking my freezer with these prime beauties. When selecting your steak, look for several key indicators of quality:

• Marbling: This is paramount for flavor and juiciness. Seek out fine, even streaks of white fat running through the red meat. This intramuscular fat will render during the long, slow cook, basting the steak from within.
• Thickness: Aim for a steak that is at least 2 inches thick. Thicker cuts are more forgiving and allow for a better smoke penetration without overcooking the center.
• Frenched Bone: Ensure the bone is properly Frenched—meaning the meat and fat have been cleanly trimmed away, exposing several inches of clean bone. While you can French it yourself, it’s a labor-intensive process, and most reputable sellers will have already prepared it beautifully for you.
• Color: The meat should have a bright, cherry-red color, indicating freshness.
• Price: Be prepared for a premium price tag. Tomahawk steaks are a specialty item, often of higher grade, and you are paying for both the quality of the beef and the impressive bone. Consider it an investment in a memorable meal.

Mastering the Art of Smoking a Tomahawk Steak

Smoking a Tomahawk steak is a true game-changer, imparting a depth of flavor that traditional grilling simply can’t match. For this recipe, I utilized my Traeger pellet smoker, which excels at maintaining consistent temperatures—a critical factor for success. However, rest assured that any smoker capable of holding a steady temperature will yield excellent results. Whether you use a pellet smoker, an electric smoker, or a charcoal offset smoker, the principle of low-and-slow cooking is key to unlocking the full potential of this magnificent cut.

Before you even think about seasoning, allow your tomahawk steak to come to room temperature for at least an hour, or even two, before placing it on the smoker. This crucial step helps the steak cook more evenly from edge to edge, preventing the outside from overcooking while the inside remains cold. Once it’s tempered, season it generously. This isn’t the time for subtlety; beef loves salt and bold flavors.

Essential Ingredients for Your Smoked Tomahawk Steak

Simplicity is key when working with such a high-quality cut of beef. The star of the show needs minimal adornment to shine.

• Tomahawk Steak: Choose a high-quality cut, ideally 2-3 inches thick, with good marbling. Its thickness will dictate smoking time.
• Montreal Steak Seasoning: This robust blend is my go-to for its perfect combination of coarse salt, black pepper, garlic, onion, and a hint of other spices. It provides all the savory notes this steak needs to develop an incredible crust and flavor.

For the Zesty Mustard Seed Chimichurri:

This vibrant, herbaceous sauce offers a bright, acidic counterpoint to the rich, smoky beef, cutting through its richness with refreshing flavor.

• Fresh Parsley: Flat-leaf (Italian) parsley is preferred for its robust flavor and texture. Avoid dried parsley here.
• Fresh Cilantro: Adds a distinct, aromatic, and slightly citrusy note.
• Shallot: Milder and more delicate than an onion, it provides a subtle aromatic base. A sweet onion can be substituted in a pinch.
• Fresh Garlic: Essential for a pungent, fresh kick.
• Yellow Mustard Seeds (Dried): These add a subtle tang and a slight pop of texture, contributing to the unique character of this chimichurri.
• Brown Mustard Seeds (Dried): Offer a slightly sharper, more pungent flavor. If unavailable, use double the amount of yellow mustard seeds.
• Freshly Squeezed Lime Juice: Provides the necessary acidity and bright citrus notes that are crucial for balancing the sauce.
• High-Quality Olive Oil: The base of the chimichurri, carrying and blending all the flavors.
• Red Pepper Flakes: A pinch for a subtle warmth and a touch of heat.
• Salt and Freshly Ground Black Pepper: To season the sauce to perfection.

Step-by-Step Guide: How to Smoke a Tomahawk Steak on a Pellet Smoker

Achieving a perfectly smoked tomahawk steak is all about patience and precision. Follow these steps for a mouthwatering result:

1. Prepare Your Smoker: Begin by preheating your pellet smoker to a steady 180°F (82°C). This initial low temperature is crucial for infusing the steak with a deep, desirable smoke flavor.
2. Season Generously: Liberally coat all surfaces of the tomahawk steak with Montreal Steak Seasoning. Don’t be shy – use your hands to press the seasoning firmly into the meat, ensuring an even layer on the top, bottom, and sides. This creates a flavorful crust.
3. Initial Smoke Infusion: Place the seasoned steak directly on the grates of your preheated smoker. Smoke at 180°F (82°C) for approximately 30-45 minutes. This low-temperature phase is dedicated to maximizing smoke penetration.
4. Increase Heat for Doneness: After the initial smoke bath, increase your smoker’s temperature to 225°F (107°C). Continue to smoke the steak for another 90-120 minutes, or until its internal temperature reaches 125°F (52°C) when measured with a reliable digital meat thermometer. This target temperature is ideal for a perfect medium-rare doneness, which allows the rich flavors of the ribeye to shine. Adjust cooking time for thicker steaks or desired doneness.
5. Crucial Resting Period: Once the steak reaches its target internal temperature, remove it from the smoker and tent it loosely with aluminum foil. Let it rest for a minimum of 10-15 minutes (or up to 20 minutes for a thicker cut) before slicing. This essential step allows the juices to redistribute throughout the meat, ensuring a tender, moist, and flavorful bite.

Elegant Presentation: How to Slice Your Tomahawk Steak Like a Pro

While a “caveman” approach with a knife and fork is perfectly acceptable for this primal cut, slicing your smoked tomahawk steak restaurant-style offers an elegant presentation that matches its gourmet status. Here’s how to do it:

1. Separate Meat from Bone: After the resting period, carefully cut the cooked meat away from the large bone. Aim to keep the main portion of the steak in one cohesive piece.
2. Slice Against the Grain: Place the separated steak on a cutting board. Using a sharp knife, slice the steak into ½-inch thick pieces, cutting directly against the grain of the meat. Cutting against the grain shortens the muscle fibers, resulting in a much more tender bite.
3. Reassemble and Plate: To achieve that iconic tomahawk presentation, artfully arrange the sliced steak back into its original shape, nestling the bone alongside the meat on your serving platter.
4. Drizzle and Serve: Finish your masterpiece by generously drizzling the vibrant mustard seed chimichurri over the sliced steak. Now, it’s time to dig in and savor every incredible bite!

Crafting the Zesty Mustard Seed Chimichurri

This bright and herbaceous chimichurri sauce provides a fantastic tangy and fresh contrast to the rich, smoky flavors of the tomahawk steak. It’s simple to prepare and truly enhances the entire dish.

1. Temper the Aromatics: Finely dice the shallot and mince the garlic. Combine these aromatics with both yellow and brown mustard seeds in a bowl with the freshly squeezed lime juice. Allow this mixture to sit for about 10 minutes. This crucial step helps to mellow the raw bite of the garlic and shallot and begins to soften the dried mustard seeds, releasing their unique flavor.
2. Combine Ingredients: While the aromatics are tempering, finely chop your fresh parsley and cilantro. Add the chopped herbs, along with the olive oil, red pepper flakes, salt, and black pepper, to the shallot and lime juice mixture.
3. Adjust and Serve: Stir everything together until well combined. Taste and adjust seasoning as needed, adding more salt, pepper, or lime juice to your preference. Liberally spoon this vibrant chimichurri over your perfectly sliced smoked tomahawk steak just before serving.

Chef Jenn’s Expert Tips for a Flawless Smoked Tomahawk

Achieving steak perfection requires attention to detail. Here are some of my top tips to ensure your smoked tomahawk is nothing short of spectacular:

• Bring to Room Temperature: Always allow your steak to rest at room temperature for at least an hour, and preferably two, before placing it on the smoker. This helps the meat cook more evenly and reduces the overall smoking time.
• Don’t Skimp on Seasoning: While it might seem like a lot of seasoning, a large, thick cut of beef needs generous seasoning. Some will inevitably fall off, and beef absolutely requires a good amount of salt to bring out its natural flavors.
• Invest in a Good Thermometer: A reliable digital meat thermometer is your best friend when smoking. It’s the only way to accurately monitor internal temperature and guarantee your desired doneness without guessing.
• The Imperative Rest: This cannot be overstated! Do not cut into your steak immediately after removing it from the smoker. Tent it loosely with foil and let it rest for at least 10-20 minutes. Resting allows the muscle fibers to relax and the internal juices to redistribute, resulting in a significantly more tender and juicy steak. I rested this particular steak for about 20 minutes, and it remained perfectly hot with barely a drop of juice escaping.
• Wood Choice Matters: For beef, rich woods like hickory, oak, or mesquite are excellent choices, imparting a bold smoke flavor. For a slightly milder profile, consider cherry or apple wood. Experiment to find your favorite!
• Doneness Guide:
  • Rare: 120-125°F (49-52°C)
  • Medium-Rare: 125-130°F (52-54°C) – Recommended for Tomahawk
  • Medium: 130-135°F (54-57°C)
  • Medium-Well: 135-140°F (57-60°C)
  • Well-Done: 140°F+ (60°C+) (Generally not recommended for premium cuts like this, as it can reduce tenderness and juiciness)

  Remember that the internal temperature will rise by a few degrees during the resting period (carryover cooking).

Make it a Meal: Perfect Pairings for Your Smoked Tomahawk Steak

While the abundant beef of a tomahawk ribeye could easily be a meal in itself, pairing it with equally delicious sides enhances the dining experience. Here are some of my favorite accompaniments that perfectly complement the rich, smoky flavors of the steak:

• Griddled Asparagus: Simple, elegant, and with a slight char that mirrors the smoky notes of the steak.
• Crispy Fried Potatoes: A classic pairing, offering a satisfying texture and hearty balance.
• Smoked Cauliflower: Continue the smoky theme with this tender, flavorful vegetable side.
• Roasted Corn on the Cob: Sweet and juicy, it provides a lovely contrast to the savory beef.
• A Robust Salad: A fresh green salad with a vinaigrette dressing can offer a crisp, refreshing palate cleanser.
• Wine Pairing: Complement the rich beef with a full-bodied red wine such as a Cabernet Sauvignon, Malbec, or Zinfandel.
• Beer Pairing: A stout, porter, or a hoppy IPA can stand up to the bold flavors of the smoked steak.
• For Dessert: A comforting classic like Southern Blueberry Cobbler provides a sweet, tangy finish to a rich meal.

Frequently Asked Questions About Smoked Tomahawk Steaks

Visual Journey: Smoked Tomahawk Steak Step-by-Step

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Smoked Tomahawk Steak with Mustard Seed Chimichurri

The undisputed king of all steaks, a Smoked Tomahawk Steak offers an unparalleled dining experience. This meaty, beefy, tender, and incredibly flavorful cut is taken to the next level with a vibrant homemade mustard seed chimichurri, adding a fresh and zesty dimension. It’s perfect for impressing guests or treating yourself to a truly exceptional meal.

Course: Main Course | Cuisine: American | Keywords: barbecue, beef, chimichurri, ribeye, smoked steak, smoked tomahawk steak, tomahawk steak

Prep Time: 20 minutes | Cook Time: 2 hours

Servings: 2 people

Calories: 1006 kcal

Author: Chef Jenn

Equipment

• 1 Traeger pellet smoker (or any smoker capable of consistent temperature)
• Digital Meat Thermometer
• Sharp Knife and Cutting Board

Ingredients

For the Smoked Tomahawk Steak

• 2 lb Tomahawk steak (any thickness)
• 1/4 cup Montreal Steak Seasoning

For the Mustard Seed Chimichurri

• 1/4 cup lime juice (freshly squeezed)
• 1 shallot, finely diced
• 2 cloves garlic, finely chopped
• 1 teaspoon yellow mustard seeds (dried)
• 1 teaspoon brown mustard seeds (dried – if unavailable, use 2 tsp yellow)
• 1/2 cup olive oil (high-quality)
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1 pinch red pepper flakes (optional, for a subtle kick)
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (freshly ground, or to taste)

Instructions

To Smoke the Tomahawk Steak

1. Preheat Smoker: Set your smoker to 180°F (82°C). Allow the steak to come to room temperature for 1-2 hours before smoking for more even cooking.
2. Season Steak: Generously coat the entire tomahawk steak with Montreal Steak Seasoning. Press the seasoning firmly onto all surfaces, including the sides, to create a flavorful crust.
3. First Smoke Phase: Place the seasoned steak on the smoker grates. Smoke at 180°F (82°C) for 30-45 minutes to infuse a strong smoke flavor.
4. Increase Heat: Increase your smoker’s temperature to 225°F (107°C). Continue smoking for another 90-120 minutes, or until the internal temperature of the steak reaches 125°F (52°C) for medium-rare, using a reliable digital meat thermometer.
5. Rest the Steak: Remove the steak from the smoker and tent it loosely with aluminum foil. Let it rest for at least 10-20 minutes before slicing. This allows the juices to redistribute, ensuring maximum tenderness and juiciness.

How to Cut a Tomahawk Steak for Elegant Presentation

1. Remove Bone: Carefully cut the meat away from the long rib bone, trying to keep the main steak portion intact.
2. Slice Against Grain: Place the separated steak on a cutting board and slice it against the grain into ½-inch thick pieces. This ensures a tender bite.
3. Reassemble: Artfully arrange the sliced steak back into its original shape on a serving platter, nestling the bone alongside.
4. Drizzle and Serve: Spoon the freshly prepared mustard seed chimichurri generously over the sliced steak.

To Make the Mustard Seed Chimichurri

1. Temper Aromatics: In a small bowl, combine the finely diced shallot, minced garlic, and both mustard seeds with the lime juice. Let this mixture sit for about 10 minutes to mellow the raw flavors and soften the seeds.
2. Combine Herbs & Oil: Add the finely chopped parsley and cilantro, olive oil, red pepper flakes, salt, and black pepper to the shallot-lime mixture. Stir until all ingredients are well incorporated.
3. Season to Taste: Taste the chimichurri and adjust seasoning as necessary. Liberally spoon it over your smoked tomahawk steak before serving.

Notes

Please note: The nutritional values for the optional chimichurri sauce are not included in the provided nutritional information below.

Chef Jenn’s Tips (Detailed):

• Room Temperature Start: For an even cook, allow the steak to sit at room temperature for 1-2 hours before putting it on the smoker.
• Bold Seasoning: Don’t be afraid to season heavily! Beef requires a significant amount of salt and robust flavors.
• Rest is Best: The resting period is crucial for a juicy steak. Do not skip it! Rest for at least 10-20 minutes tented loosely with foil.
• Wood Type: For a classic beef smoke flavor, use hickory or oak pellets/chips. For a slightly sweeter note, cherry or apple wood are good options.
• Internal Temperature Guide: Use a reliable thermometer. Aim for 125-130°F for medium-rare. Remember, the temperature will rise a few degrees during resting.

Nutrition

Serving: 0.5 steak | Calories: 1006kcal | Carbohydrates: 13g | Protein: 94g | Fat: 66g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 31g | Cholesterol: 277mg | Sodium: 252mg | Potassium: 1484mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1864IU | Vitamin C: 33mg | Calcium: 162mg | Iron: 12mg

A Note on Nutritional Information:

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed, especially as brands and preparation methods can vary.

Discover More Amazing Smoked & Grilled Recipes!

If you loved this smoked tomahawk steak, you’ll definitely want to explore these other fantastic recipes to master your grill and smoker:

• Cooking Steaks on a Blackstone Griddle: Perfect for achieving a beautiful crust on other steak cuts.
• Flavorful Smoked Lamb Chops: Another incredible cut that benefits immensely from low-and-slow smoking.
• The Best Traeger Recipes: A comprehensive collection for pellet smoker enthusiasts.
• Tender Smoked Asparagus: A simple yet delicious side to complement any smoked meal.