How to Smoke a Tomahawk Steak and Reverse Sear Ribeye

Smoking a tomahawk steak combines bold flavors, impressive presentation, and a show-stopping crust. This thick cut of meat, also known as a tomahawk ribeye steak, delivers an unforgettable steak experience when cooked correctly. I love doing this cook on my offset smoker when I’ve got a large piece of meat cooking for tomorrow – like a brisket, or a pork butt for pulled pork.

In this post, I’ll walk you through preparing, smoking, and searing a tomahawk steak for the best results. Whether you’re using a pellet grill, gas grill, or charcoal grill, or offset smoker, this tomahawk steak recipe will give you tender, flavorful results every time.

Preparation Steps:

Start with the Right Cut

When buying a tomahawk steak, head to your local butcher or high-quality grocery store. You’ll probably find a three-pound tomahawk steak (or more, or less – but they are BIG) with a long bone and a thick cut of meat.

Dry Brine the Steak

Dry brining is an easy way to enhance the flavor and texture of your tomahawk steak. Sprinkle kosher salt generously over the entire steak and let it rest uncovered in the fridge for a couple of hours to overnight. One note on this is that if you leave it overnight, the salt will penetrate deep into the meat. With that said, if you don’t love a lot of salt flavor, use a rub that doesn’t have much salt.

Season with a Dry Rub

Before smoking, season your steak with a homemade rub or your favorite steak rubs. A simple mix of sea salt, black pepper, and garlic powder also works well. Add a little olive oil to help the seasoning stick to the sides of the steak.

Bring the Steak to Room Temperature

Let your steak sit out for about 30-45 minutes before cooking. Starting with a room-temperature steak ensures even cooking and a tender steak. This is important and will cook your steak more evenly and accurately to where you want it to finish.

Cooking and Smoking the Tomahawk Steak

Indirect Heat Smoking

• Preheat your smoker or grill to a lower temperature, around 225 – 250 F.
• Place the steak on the smoker grates away from direct heat.
• Use wood chunks for added smoke flavor. Hickory or oak are great choices.
• Shut the firebox lid and monitor the internal temperature of your steak using a meat thermometer.

Cooking Time and Temperature

• Smoke the tomahawk steak for 1.5 to 2 hours, depending on the size of your steak.
• Aim for an internal temperature of the steak around 115°F for a medium-rare finish.
• Keep an eye on the smoker grates to ensure even heat distribution.

Searing the Steak for a Perfect Crust

Once the steak reaches the desired internal temperature, it’s time to sear it to lock in flavor and create a perfect crust.

Caveman Style Sear

For this cook, I went caveman style and placed the tomahawk steak directly on hot coals in my smoker’s firebox. This high-heat sear adds a smoky flavor and a charred crust.

Cast Iron Sear

You can also use a cast iron skillet or cast iron pan. Heat the skillet over high heat, add a little olive oil, and sear the steak for about 1 minute on each side.

Grill Grates Sear

If you’re using a gas grill or pellet smoker, place the steak directly on the grill grates over high heat for about 1 minute per side.

Resting the Steak

After searing, transfer the steak to a cutting board and let it rest for at least 10 minutes. Resting helps the juices redistribute, resulting in a tender and juicy steak. This is imperative, DO NOT skip the rest time.

Achieving the Perfect Doneness

The biggest thing to remember is that your meat will continue cooking even after it’s left the heat of the grill, or flame. The rule of thumb is that you’ll usually see about a 10 degree increase in the doneness of the meat.

The USDA recommends beef be cooked to a minimum internal temperature of 145F, however I prefer mine between 130-135F, and every one has their own preferences. Reference the chart below to know when to remove your steak from the sear.

Troubleshooting and Common Mistakes

• Skipping the Rest Period: Always let your steak rest before slicing. This is non-negotiable.
• Overcooking: Use an internal thermometer to check the internal temperature of your steak.
• Low Heat Sear: Ensure you’re using high heat for the final sear to achieve the perfect crust.
• Uneven Cooking: Keep the steak at a consistent lower temperature during smoking.

Pro Tips for Success

• Use a temperature probe for accuracy.
• Monitor the firebox air vent to maintain proper airflow.
• Add wood chunks for an extra smoky flavor.
• Dry brining helps ensure a tender steak.
• Pair your tomahawk steak with your favorite sides like roasted vegetables or baked potatoes.

Serving and Presentation

A tomahawk steak is a show-stopping presentation. Slice the steak against the grain into thin pieces. Serve it on a large cutting board with sea salt sprinkled on top. Pair it with garlic butter and sides of tomahawk steaks like grilled asparagus or creamy mashed potatoes.

Final Thoughts

Smoking a tomahawk steak combines the smoky flavor of slow cooking with the perfect crust achieved through a high-heat sear. Whether you’re using a pellet grill, gas grill, or charcoal grill, this cooking process delivers a tender steak with a smoky flavor every time. Follow this tomahawk steak recipe, and you’ll have a show-stopping steak ready to impress every steak lover at your table.

Other Recipes You’ll Love:

• How to Smoke a Tri-Tip
• Best Steak Sandwich Recipe – Steak and Chimichurri
• Easy and Delicious Steak Deviled Eggs
• Easy Steak & Whiskey Garlic Compound Butter