Smoked tomahawk steak is a juicy, indulgent dish that’s surprisingly easy to make. Perfect for impressing family and friends, this recipe is simple yet packed with rich, buttery flavor. You’ll love how this elevated cut of meat becomes the star of your meal.
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The Ultimate Smoked Tomahawk Steak
What is a Tomahawk Steak?
A tomahawk steak is a ribeye with the bone left intact and frenched, giving it a dramatic presentation. This massive cut can weigh between 32-40 ounces, making it a showstopper on any dinner table. The high fat marbling ensures it’s incredibly tender and juicy, perfect for smoking.
Why This Smoked Tomahawk Steak Recipe Works
This recipe utilizes a flavorful rub that enhances the steak’s natural richness. Marinating the steak allows the spices to penetrate deeply, infusing each bite with a delightful combination of savory and slightly sweet flavors. The smoking process adds an irresistible smoky depth that makes this dish truly unforgettable.
Essential Ingredients for Smoked Tomahawk Steak
The Star: Tomahawk Steak
The centerpiece of this recipe is, of course, the tomahawk steak. Its impressive size and marbling make it a favorite for special occasions. Choosing a well-marbled steak ensures a mouthwatering, juicy end result.
The Flavorful Rub
You’ll need the following ingredients for the rub:
- 2 tablespoons soy sauce
- ½ tablespoon unsweetened cocoa powder
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar or sweetener
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon chili powder
- 1 teaspoon salt
This combination of spices adds depth and complexity, enhancing the tomahawk steak’s natural flavors.
Step-by-Step Guide to Smoking a Tomahawk Steak
Preparing the Steak for the Smoker
Start by drizzling both sides of the steak with soy sauce. Then, sprinkle the spice mixture over both sides and rub it into the meat. Marinate the steak in the refrigerator for at least 30 minutes, or up to 8 hours for maximum flavor.
The Smoking Process
Preheat your smoker to 225°F. Place the marinated steak in the smoker, and flip it after one hour. The smoking time will vary, but typically, it takes a couple of hours until the steak reaches your desired doneness.
Knowing When Your Steak is Ready
Use a meat thermometer to check the internal temperature. The ideal pull temperatures for doneness are as follows:
- Rare: 118°F
- Medium-rare: 120°F
- Medium: 136°F
- Medium Well: 143°F
- Well-done: 154°F
The Crucial Resting Period
Once the steak is done smoking, remove it and let it rest for at least 10 minutes. This allows the juices to redistribute, ensuring each slice is tender and juicy.
Achieving Your Perfect Doneness
Pull Temperatures for Smoking
As mentioned, knowing the pull temperatures for smoking is essential. Aim for the lower end of the range to achieve the desired doneness after resting.
Final Cooked Temperatures After Resting
After resting, the final cooked temperatures will be slightly higher:
- Rare: 120°F
- Medium-rare: 130°F
- Medium: 140°F
- Medium Well: 145°F
- Well-done: 160°F
Other Doneness Indicators
In addition to temperature, check the firmness of the steak. A soft, spongy feel indicates a rare steak, while a firm texture signals well-done. Color also helps, transitioning from a red center to a brown exterior.
Choosing the Right Wood for Smoking
The choice of wood greatly impacts the flavor of your smoked tomahawk steak. Hickory, mesquite, oak, pecan, cherry, or a Traeger Signature Blend are excellent options. Each wood type imparts a unique flavor profile, enhancing your steak experience.
Smoked Tomahawk Steak: Flavor and Texture
The result is a rich, buttery steak that melts in your mouth. Each bite offers a satisfying crunch on the outside, giving way to tender, juicy meat. This indulgent dish is perfect for family gatherings or a special evening.
Storing Leftover Smoked Tomahawk Steak
If you have leftovers, refrigerate the steak in an airtight container or wrapped in foil for 3-4 days. For longer storage, slice the meat and freeze it for 2-3 months. This allows you to enjoy your delicious creation later without losing its fabulous flavor.
Related Recipes to try
FAQs
What ingredients do I need for smoked tomahawk steak?
To make smoked tomahawk steak, you need a 32-40 oz tomahawk steak, soy sauce, unsweetened cocoa powder, smoked paprika, brown sugar, garlic powder, onion powder, chili powder, and salt.
How do I make smoked tomahawk steak step by step?
Start by marinating the steak with soy sauce and spices. Preheat your smoker to 225°F, then smoke the steak until it reaches your desired doneness, flipping after an hour. Let it rest for 10 minutes before slicing.
Can I make smoked tomahawk steak ahead of time?
Yes, you can marinate the steak ahead of time, up to 8 hours in the refrigerator. However, it is best served fresh after smoking.
How should I store leftover smoked tomahawk steak?
Store leftover smoked tomahawk steak in an airtight container or foil in the refrigerator for 3-4 days, or freeze sliced meat for 2-3 months.
Conclusion
This smoked tomahawk steak is an extraordinary dish that transforms a simple meal into a gourmet experience. For more inspiration, check out our Pinterest page where you’ll find plenty of delicious ideas for your next culinary adventure.
Smoked Tomahawk Steak: A Flavorful Delight
Equipment
- Smoker
- meat thermometer
Ingredients
- 32-40 oz tomahawk steak
Marinade
- 2 tablespoons soy sauce
- ½ tablespoon unsweetened cocoa powder
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar or sweetener
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon chili powder
- 1 teaspoon salt
- wood chips (Hickory, Mesquite, Oak, Pecan, Cherry, or Traeger Signature Blend) for smoking
Instructions
- Drizzle both sides of the tomahawk steak with soy sauce. Then, sprinkle and rub the spice mixture (cocoa powder, smoked paprika, brown sugar, garlic powder, onion powder, chili powder, and salt) evenly over both sides of the meat.
- Marinate the steak in the refrigerator for at least 30 minutes, or up to 8 hours, to allow the flavors to penetrate.
- Preheat your smoker to 225°F and prepare it with your chosen wood chips. Place the marinated steak in the preheated smoker. Flip the steak after 1 hour of smoking.
- Continue to smoke the steak until the internal temperature reaches your desired pull temperature for your preferred doneness (Rare: 118°F, Medium-rare: 120°F, Medium: 136°F, Medium Well: 143°F, Well-done: 154°F).
- Remove the steak from the smoker and let it rest for at least 10 minutes before slicing. This resting period allows the juices to redistribute, ensuring a tender and juicy steak.