Smoked Tomahawk Steak

My Smoked Tomahawk Steak recipe is the perfect foolproof way to get the very best flavor out of every bite of this decadent cut of meat!

Course Main Course

Cuisine American

Keyword smoked steak, smoked tomahawk steak, tomahawk steak, tomahawk steak recipe

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings steaks

Calories 1261kcal

Preheat your pellet smoker to 250°F. While it’s preheating, let your steak sit outside the fridge to come to room temperature.
2.5 lbs Tomahawk Steak
Sprinkle the entire steak with the salt, pepper, paprika, and garlic, and rub it into the meat well.
1 Tablespoon Coarse Sea Salt, 1 Tablespoon Black Pepper, 1 Tablespoon Granulated Garlic, 1 Tablespoon Paprika
Place on the smoker for 1 hour 20 minutes or until the internal temperature reaches 125°F using a meat thermometer. Once it hits temperature, remove the steak and sprinkle with more seasonings.
Heat a large cast iron skillet to medium-high heat and add the butter. When melted, add the thyme and place the steak in the skillet. Sear on each side for 1-2 minutes.
2 Large Sprigs Fresh Thyme, 1 Tablespoon Butter
Let the steak rest for 5-10 minutes, then slice and serve!

- You can use any sort of wood pellet for this recipe! I tend to use mesquite, but apple and cherry are great, too.

- Remove the steak from the smoker 10 degrees below your target temperature. This will allow it to come to temperature while it's being reverse seared!

- These are huge steaks, so make sure to use your largest cast iron pan to sear it.

- Because these steaks are so thick (often 2" thick!), it'll take them a long time to slow cook in the oven. Don't get impatient, and keep it at a medium heat; this will ensure it cooks evenly.
- Letting the steak come to room temperature is a must! If you place a cold steak directly into the smoker, the interior will stay cold for much longer than the exterior, resulting in unevenly cooked meat with an overcooked layer on the outside.