The Tomahawk
10m prep 1h cook 1h ready
A dramatic tomahawk ribeye steak, reverse-seared for a perfect crust and tender interior. Smoked low and slow then seared over high heat, this impressive cut is ideal for sharing.
Nutrition (per serving, estimated)
Estimated based off 1 of 3 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 0.05 mg
- Iron: 0.03 mg
- Magnesium: 0 mg
- Phosphorus: 0 mg
- Potassium: 0.05 mg
- Zinc: 0 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 tomahawk steak
- 22.2 ml extra-virgin olive oil
- 29.6 ml Beef Rub
Let's Cook
-
Step 1.
Brush the 3- to 4-pound tomahawk steak with 1½ tablespoons extra-virgin olive oil, then liberally apply 2 tablespoons Beef Rub. For best results, do this 1 day in advance and refrigerate the steak uncovered.
-
Step 2.
Preheat the smoker to 250°F using hickory or oak wood. Place the seasoned steak in the smoker and cook for 1 hour to 90 minutes, until the internal temperature reaches 118–120°F in the center of the cut.
-
Step 3.
While the steak smokes, set up your grill for direct high heat. When the steak approaches 118–120°F, remove it from the smoker and transfer it to the direct heat.
-
Step 4.
Sear the steak for 4–5 minutes, then flip and sear another 4–5 minutes, until the internal temperature reaches 125°F for rare. For medium, smoke until 125°F internal, then sear to your desired doneness (e.g., 135°F for medium).
-
Step 5.
Remove the steak from the grill and let it rest for 10 minutes before slicing against the bone.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.