There’s nothing quite like pulling a perfectly smoked tomahawk steak off the grill – that dramatic bone handle dripping with juices, the rich mahogany crust glistening with spice. My first time smoking one of these beauties was unforgettable – the way the hickory smoke curled around the marbled meat, filling my backyard with that intoxicating aroma that made all my neighbors peek over the fence. When I finally sliced into it after hours of patient smoking, the tender pink interior practically melted under my knife. That’s when I knew smoked tomahawk steak would become my go-to showstopper for special occasions.
What makes this cut so magical? That thick ribeye cap marbled with fat absorbs smoke like a dream while the long bone helps conduct heat evenly. Unlike regular steaks that can dry out, the tomahawk’s massive size (we’re talking 2-3 pounds of pure beef glory) gives you plenty of juicy, smoky flavor in every bite. I’ve smoked dozens of these bad boys now, and I’m still amazed at how something so simple – salt, pepper, smoke and time – can transform into such an extraordinary meal.
Why You’ll Love This Smoked Tomahawk Steak
Let me tell you why this recipe will become your new favorite party trick:
- Juicy doesn’t begin to cover it – That thick cut stays moist for days thanks to slow smoking and perfect marbling
- Smoke flavor that’ll knock your socks off – The bone-in cut absorbs hickory or cherry wood smoke like nobody’s business
- Guests will think you’re a pitmaster – Nothing wows a crowd like presenting this Flintstone-sized beauty at the table
- Surprisingly hands-off – After the initial seasoning, the smoker does most of the work while you relax
Trust me, once you see people’s faces when you carve into this masterpiece, you’ll be hooked. The oohs and aahs alone are worth the effort!
Ingredients for Smoked Tomahawk Steak
Here’s everything you’ll need to make this smoky masterpiece – I’m pretty obsessive about these specific ingredients because they make ALL the difference:
- 1 tomahawk steak (2-3 lbs) – Look for thick, even marbling and that gorgeous long bone
- 2 tbsp olive oil – The good stuff for coating, not the cheap cooking spray!
- 2 tbsp coarse sea salt – Those big flakes stick better than fine table salt
- 1 tbsp black pepper – Freshly cracked for maximum flavor
- 2 tbsp smoked paprika – The smoked variety adds extra depth
- 1 tbsp garlic powder – Not garlic salt! We control the salt separately
Pro tip: Grab an extra steak if you’re feeding more than 2 people – these disappear FAST once sliced!
How to Smoke a Tomahawk Steak
Alright, let’s get down to the nitty-gritty of transforming that gorgeous hunk of beef into smoky perfection! Follow these steps closely – I’ve burned (literally) through enough steaks to know these timings work like a charm.
Prepping the Steak
First things first – take that beauty out of the fridge and let it sit on the counter for about 30 minutes. Room temp steaks cook way more evenly! While it’s warming up, pat it completely dry with paper towels – moisture is the enemy of a good crust. Now rub it all over with olive oil like you’re giving it a massage, then press that salt-pepper-paprika-garlic mixture into every nook and cranny. Really get in there!
Smoking Process
Fire up your smoker to a steady 225°F – I swear by cherry or apple wood chips for this cut. Once smoking nicely, place the steak directly on the grate bone-side down and walk away. No peeking for at least 2 hours! That steady low heat works magic, melting the fat and infusing smoky goodness deep into the meat. The wait will test your patience, but oh man is it worth it.
Searing and Resting
After 2 hours, crank that heat up to 450°F for the grand finale. Use tongs to sear each side for exactly 2 minutes – you’ll hear that glorious sizzle as the crust forms. Then comes the hardest part: letting it rest for 10 full minutes before slicing. I know, I know – but this lets the juices redistribute so they end up in your mouth, not on the cutting board!
Pro tip: Slide a meat thermometer into the thickest part – you’re looking for 135°F for perfect medium-rare. And whatever you do, don’t toss that bone! Gnawing on it afterward is half the fun.
Expert Tips for the Best Smoked Tomahawk Steak
After smoking more tomahawks than I can count, here are my can’t-live-without secrets for steak perfection:
- Thermometer is non-negotiable – Even pros can’t eyeball 135°F perfectly. That little gadget saves you from over or undercooking this expensive cut.
- Season ahead of time – Letting the rub sit on the steak for at least an hour (up to overnight!) helps flavors penetrate deep into the meat.
- Rest uncovered – Tent loosely with foil if you must, but never wrap tight or you’ll steam off that gorgeous crust.
- Slice against the grain – Find those muscle lines and cut perpendicular for melt-in-your-mouth tenderness every time.
Bonus trick: Keep a spray bottle of apple juice handy to spritz if the surface looks dry during smoking – adds shine and subtle sweetness!
Serving Suggestions for Smoked Tomahawk Steak
This beauty deserves equally showstopping sides! I always serve mine with garlic butter smashed potatoes (that crusty outside soaks up the juices perfectly) and a big charred asparagus bundle. For drinks? A bold Cabernet Sauvignon cuts through the richness – just don’t tell my grandma I’m pairing wine with steak instead of her sweet tea!
Storing and Reheating Smoked Tomahawk Steak
Got leftovers? (Unlikely, but just in case!) Wrap that beautiful meat tightly in foil and stash it in an airtight container – it’ll keep for about 3 days in the fridge. When reheating, skip the microwave unless you want beef jerky! Instead, warm slices gently in a 275°F oven for 10-15 minutes. Pro tip: Add a splash of beef broth to keep it juicy while reheating.
Smoked Tomahawk Steak FAQs
Can I use a regular grill instead of a smoker?
Absolutely! Just set it up for indirect heat (pile coals on one side) and throw some soaked wood chips in a foil packet. Keep the temperature around 225°F – I’ve made plenty of perfect smoked tomahawks this way when my smoker was full.
How thick should my tomahawk steak be?
Look for at least 2 inches thick – anything thinner risks drying out during the long smoke. My butcher knows to save me the 3-inch monsters because that extra thickness means more juicy pink center!
What’s the best wood for smoking tomahawk?
Hands down, hickory gives that classic bold smoke flavor, while cherry wood adds a sweeter touch. I sometimes mix both for balance – just avoid mesquite unless you want an overpowering smokiness that hides the beef’s natural flavor.
Estimated Nutritional Information
Let’s be real – you’re not eating a tomahawk steak to count calories! But for those who are curious, here’s the rundown (per 8oz serving):
- 620 calories – Hey, it’s a celebration cut!
- 48g fat (18g saturated) – That’s where all the flavor lives
- 52g protein – More than enough to fuel your inner caveman
- 1200mg sodium – Mostly from that delicious crust
Remember: These are estimates only. Actual nutrition depends on your exact ingredients and portion size.
Tried This? Rate It Below or Tag Us on Social!
Alright, steak lovers – now it’s your turn! Did you tackle this smoked tomahawk recipe? I want to hear all about your experience in the comments below. Was it as life-changing for you as it was for me? Snap a pic of that gorgeous smoke ring and tag me @SmokeMasterMike – nothing makes me happier than seeing your meat masterpieces! And if you’ve got any killer variations (I’m always looking for new rub combos), drop those tips too. Let’s build the ultimate tomahawk tribe together!
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Smoked Tomahawk Steak: 2-Hour Smoky Perfection You Need
- Total Time: 2 hours 30 minutes
- Yield: 2-3 servings 1x
- Diet: Low Lactose
Description
A succulent smoked tomahawk steak, known for its rich flavor and impressive presentation.
Ingredients
- 1 tomahawk steak (2–3 lbs)
- 2 tbsp olive oil
- 2 tbsp coarse sea salt
- 1 tbsp black pepper
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
Instructions
- Preheat smoker to 225°F.
- Coat steak with olive oil and season generously.
- Place steak in smoker and cook for 2 hours.
- Increase heat to 450°F and sear for 2 minutes per side.
- Rest for 10 minutes before serving.
Notes
- Use fruitwood chips for best flavor.
- Check internal temperature with meat thermometer (target 135°F for medium-rare).
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 8 oz
- Calories: 620
- Sugar: 0g
- Sodium: 1200mg
- Fat: 48g
- Saturated Fat: 18g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 52g
- Cholesterol: 160mg
Keywords: smoked tomahawk steak, bbq steak, smoked beef
