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    Home » Recipes » Grill Recipes » Smoker Recipes » Smoked Tomahawk Steak

    Smoked Tomahawk Steak

    Published: Aug 4, 2022 · Modified: Aug 4, 2022 by Jenna Passaro · This post may contain affiliate links.

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    best smoked tomahawk on traeger pellet grills recipe images with food blogger Jenna Passaro and text overlay

    Make this insanely easy AND JUICY Traeger smoked tomahawk steak recipe. Smoke it to rare then finish it with a simple reverse sear or reverse grill finish. Plus you’ll get a tasty (optional) compound smoked steak butter idea to try. Let’s do it! 

    Traeger Smoked Tomahawk Steak With Reverse Sear On The Grill

    This recipe also includes a compound smoked steak butter.

    It’s optional… But seriously, you have to try it because when smoking a fancy cut of steak like this, you gotta add a beautiful fancy butter on top!!

    Jenna Smoked Food Blogger Biting A Tomahawk Steak By The Traeger Pellet Grills Smoker

    HEY FOODIES — Follow SBG for new recipes on Instagram / TikTok

    Table of Contents

    • Why this is best way to smoke a tomahawk steak
    • Ingredients
    • How to smoke tomahawk steak
    • How to make steak compound butter for this smoked steak
    • FAQs 
    • More Tasty Grill + Smoker Recipes
    • Meat thermometer recommendations
    • Are you a foodie, too?
    • Traeger Smoked Tomahawk Steak Recipe | Sip Bite Go

    Why this is best way to smoke a tomahawk steak

    • SUPER simple.
    • Simple seasonings.
    • Turns out JUICY and TENDER.
    • Includes a tasty compound butter idea.
    • PRETTY FAST… The total time for smoking tomahawks is about 2.5 hours.
    • Finish quickly on the grill or a cast iron skillet.
    • New to smoked food recipes and Treager recipes? see my step by step video for beginners (scroll to bottom of page). 
    Medium rare Traeger Smoked Tomahawk Steak Resting On A Cutting Board

    Ingredients

    Here’s what you need for smoking a tomahawk.

    Infographic with ingredients for smoking tomahawk steak on the traeger pellet grill

    For simple smoked tomahawk steak 

    • Tomahawk steak (3-4” thick)
    • Olive oil
    • BBQ seasoning 

    A note on trimming tomahawk steak 

    Raw Trimmed Tomahawk Steak Beef

    In the Sip Bite Go recipe video, you’ll see we trimmed the meat and fat on the bone of the tomahawk steak before smoking it, to reveal more of the bone, for aesthetic purposes. 

    Seasoned Tomahawk Steak On The Traeger Pellet Grills

    Traeger smoked tomahawk steak compound butter 

    For making your smoked steak dinner super memorable, make this easy compound smoked steak butter in advance of smoking the steak.

    Making compound butter for smoked steak
    • Garlic
    • Olive oil
    • Butter
    • Basil
    • Shallot
    • Pepper
    • Salt
    • Lemon zest and juice
    Compound Butter for Smoked Tomahawk Steak

    How to smoke tomahawk steak

    Now I’ll walk you through it…

    Infographic with steps and captions describing how to smoke tomahawk steak on a Traeger pellet grill with food blogger Jenna Passaro

    Quick look at this tomahawk smoker recipe

    1. Prep and season tomahawk steak for smoker. 
    2. Smoke at 225 degrees F for ~2 hours, until the steak measures 115 – 120 degrees F internally.
    3. Reverse sear or reverse grill smoked tomahawk steak until done.
    4. Rest and serve with compound butter if desired.
    Smoking Tomahawk Steak on the Traeger

    Detailed recipe guide

    1. Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 225 degrees F. 
    2. Prep the tomahawk steak for smoking. If required, remove any fat or tough meat from the ribeye bone to clean it up. 
    3. Season the tomahawk steak by coating it with olive oil as a binder (optional). Sprinkle Traeger ribeye rub all over the tomahawk steak and rub it in with your hands. Place the tomahawk steak into the fridge to let the seasoning adhere to the steak. 
    4. Smoke tomahawk steak 225 degrees F for about 2 hrs until the steak reaches 115 – 120 degrees F internally, as measured with an internal read thermometer.
    5. Remove tomahawk steak from the smoker. 
    6. Option 1: Finish tomahawk steak in a cast iron skillet on the stove on medium-high heat (use olive oil or butter in the pan). 
    7. Option 2: Grill smoked tomahawk steak on high, at about 500-600 degrees F with the grill lid closed, flipping after 1-3 minutes on each side.
    8. Remove tomahawk from reverse sear method of choice (grill / stovetop) when the internal temp of smoked tomahawk measures 130 – 135 degrees F (for medium rare) or 135-140 degrees F (for medium, assuming it will come up a bit in temp as it rests).
    9. Rest smoked reverse-seared tomahawk for 15 – 20 minutes at room temperature, topped with compound butter which should melt in beautifully.
    Traeger Smoked Tomahawk Steak With Compound Butter On The Traeger

    How to make steak compound butter for this smoked steak

    1. In a small pan on the stove, roast garlic in olive oil on medium-high for about 2 minutes, stirring regularly, until garlic is translucent. Remove the pan from heat and let it cook. 
    2. Once garlic oil cools, transfer to a mixing bowl then add the softened butter, basil, diced shallot, pepper, salt, lemon zest, and lemon juice. 
    3. Combine all the ingredients by hand until everything is well incorporated together. 
    4. Place the combined butter onto a plastic saran wrap sheet and roll into a log form. Wrap the ends together tightly and stick the compound butter into the fridge to firm up. 
    Traeger Smoked Tomahawk Steak Dinner On A Board

    Also see this yummy smoked ribeye steak recipe…

    Food Blogger Jenna Passaro holding Traeger Smoked Tomahawk Steak With Reverse Sear

    FAQs 

    What is a tomahawk steak?

    A tomahawk steak comes from the rib primal section of a cow. The reason why it’s called a tomahawk steak is because the ribeye cut is left intact with at least 5” of rib bone. This cut is also sometimes referred to as a cowboy steak. 

    How do you prepare a tomahawk steak?

    If your butcher or local market didn’t fully prepare the tomahawk steak for you, then you will have to clean or french the meat by cutting away the fat and some of the meat from the rib bone. You should scrap all excess fat and meat off the rib bone to give your tomahawk steak a nice looking presentation. 

    How long to smoke tomahawk steak at 225?

    At 225 degrees F, it will take you about 2 hours to smoke a tomahawk ribeye to 120 degrees F internal temperature. 

    How long to smoked tomahawk steak at 250 degrees F?

    It will finish smoking a bit faster at 250 degrees F, about 90 minutes. 

    Can you smoke a tomahawk steak?

    Yes, you can smoke a tomahawk steak! Tomahawk steak is a huge cut of beef. By smoking it at a consistent smoke temperature, you’ll impart a nice smoky flavor while ensuring that you are not overcooking it vs cooking a tomahawk over a fire hot grill.

    Should you reverse sear a smoked tomahawk steak?

    My recommendation is that yes, you should reverse sear smoked tomahawk steak. You should be using your pellet smoker to infuse the tomahawk with smoke. When you use an electric smoker, you really will not get a nice sear on the tomahawk steak because you are smoking at a lower temperature.

    If you want a nice sear on your steak, then once you reach your desired internal temperature, you should crank up a grill on high to 500 – 600 degrees F and sear the tomahawk for 1 – 2 minutes per side. This will give you that nice crust that everyone looks for on a steak. 

    What’s the difference between ribeye steak vs tomahawk steak?

    The main difference between ribeye and tomahawk is that a tomahawk steak will have the rib bone intact. A ribeye steak will not have the rib bone attached thus might be a little less moist, but in reality you won’t see too much of a difference in the flavor of these cuts of steaks. 

    What does it mean to reverse sear a steak?

    This means that you will sear your steak after you have already cooked it internally to a temperature that you desire. The steak is “cooked” in this sense, but the outside is rubbery, so you’ll then sear it on a grill or cast iron skillet for 2 – 3 minutes per side to give your steak a nice crusty char on the outside. 

    Traeger Smoked Tomahawk Steak Medium Rare
    Shut up, that smoked steak looks so good!!

    More Tasty Grill + Smoker Recipes

    • Smoked mac and cheese
    • Smoked brisket flat
    • 321 ribs
    • Smoked wings
    • Smoked tomahawk steak
    • Traeger tri tip
    • Smoked turkey breast
    • Whole smoked turkey
    • Smoked Traeger pizza
    • Smoked onion rings
    • Traeger smoked ham
    • Smoked whole chicken
    • Smoked jalapeno poppers
    • Smoked corn on the cob
    • Traeger beef ribs
    • Smoked leg of lamb
    • Smoked shrimp
    • Grilled chicken wings
    • Grilled skirt steak
    • Flank steak marinade
    • Grilled potato wedges
    • Smoked pulled pork
    • Want more? See my lineup of easy smoker recipes

    See my favorite smoker tools and seasonings in my Amazon Storefront.

    Meat thermometer recommendations

    Every home chef needs a reliable meat thermometer to cook food perfectly. 

    On Sip Bite Go, you’ll often see me using:

    1. Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
    2. ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill. 

    It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature. 

    How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.

    While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!

    Are you a foodie, too?

    Hey home chefs, hope that answers all your questions about this easy smoked tomahawk steak recipe. It would be delicious served with smoked asparagus or other smoked veggies. 

    Connect…

    • Follow for new recipes on Instagram / TikTok.
    • Subscribe on YouTube to the Sip Bite Go channel.
    • Browse the Sip Bite Go recipe collection.
    • Say “hi” to my husband @handmodelpatrick.
    Traeger Smoked Tomahawk Steak With Reverse Sear On The Grill

    Traeger Smoked Tomahawk Steak Recipe | Sip Bite Go

    Juicy Traeger smoked tomahawk steak recipe with reverse sear or reverse grill finish. Also includes a compound smoked steak butter. | sipbitego.com
    5 from 2 votes
    Print Pin Rate
    Course: Dinner, Main Course
    Cuisine: BBQ
    Diet: Gluten Free
    Prep Time: 5 minutes
    Cook Time: 2 hours 30 minutes
    Total Time: 2 hours 35 minutes
    Servings: 2 people
    Calories: 828kcal
    Author: Jenna Passaro

    Equipment

    • Traeger Pellet Grill Ironwood 650

    Ingredients

    Simple smoked tomahawk steak ingredients

    • 1 medium tomahawk steak 3-4” thick
    • 1 tbsp olive oil
    • 1.5 tbsp bbq seasoning or any steak rub

    Traeger smoked tomahawk steak compound butter (optional, not in nutrition facts)

    • 3 cloves garlic diced
    • 1 tbsp olive oil
    • ½ cup butter unsalted and softened
    • 1 tbsp basil or any fresh leafy green herb
    • ½ medium shallot diced
    • ½ tsp pepper
    • 1 tsp salt
    • ½ medium lemon zest
    • ½ medium lemon juice

    Instructions

    Recipe for smoking tomahawk steak

    • Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 225 degrees F.
    • Prep the tomahawk steak for smoking. If required, remove any fat or tough meat from the ribeye bone to clean it up.
    • Season the tomahawk steak by coating it with olive oil as a binder (optional). Sprinkle Traeger ribeye rub all over the tomahawk steak and rub it in with your hands. Place the tomahawk steak into the fridge to let the seasoning adhere to the steak.
    • Smoke tomahawk steak 225 degrees F for about 2 hrs until the steak reaches 115 – 120 degrees F internally, as measured with an internal read thermometer.
    • Remove tomahawk steak from the smoker.
    • Option 1: Sear tomahawk steak in a cast iron skillet on the stove on medium-high heat (use olive oil or butter in the pan).
    • Option 2: Grill smoked tomahawk steak on high, at about 500-600 degrees F with the grill lid closed, flipping after 1-3 minutes on each side.
    • Remove tomahawk from reverse sear method of choice (grill / stovetop) when the internal temp of smoked tomahawk measures 130 – 135 degrees F (for medium rare) or 135-140 degrees F (for medium, assuming it will come up a bit in temp as it rests).
    • Rest smoked reverse-seared tomahawk for 15 – 20 minutes at room temperature, topped with compound butter which should melt in beautifully.

    How to make steak compound butter for this smoked steak

    • In a small pan on the stove, roast garlic in olive oil on medium-high for about 2 minutes, stirring regularly, until garlic is translucent. Remove the pan from heat and let it cook.
    • Once garlic oil cools, transfer to a mixing bowl then add the softened butter, basil, diced shallot, pepper, salt, lemon zest, and lemon juice.
    • Combine all the ingredients by hand until everything is well incorporated together.
    • Place the combined butter onto a plastic saran wrap sheet and roll into a log form. Wrap the ends together tightly and stick the compound butter into the fridge to firm up.

    Video

    https://youtu.be/pUKAhUZUun4

    Notes

    *nutrition info may not be accurate and doesn’t include the compound butter recipe
    See the recipe: https://sipbitego.com/smoked-tomahawk-steak
    Watch the full-length YouTube recipe video for this tomahawk steak smoker dish on Sip Bite Go’s YouTube channel.

    Nutrition

    Calories: 828kcal | Carbohydrates: 15g | Protein: 25g | Fat: 77g | Saturated Fat: 39g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Trans Fat: 2g | Cholesterol: 191mg | Sodium: 1592mg | Potassium: 516mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1795IU | Vitamin C: 32mg | Calcium: 161mg | Iron: 7mg
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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