Tomahawk Steaks is a great fun way to feed a crowd, celebrate a special occasion, or when you’re in the mood for a luscious treat. I love presenting the mouth-watering tomahawk steak sliced with the bone left on the cutting board and love the rich intense beef flavor of the steak.
My go-to method for preparing Tomahawk Steaks is to reverse sear and smoke the steaks. This method involves slowly smoking the steak to 10-15 degrees less than the desired temp and searing it over high heat to form the beautiful crust on the steak.
I usually find the steak on sale during the holidays and/or around Father’s Day, and when I see it on sale, I like to pick some up to feed the family with it.
Ingredients:
2 2-3lb. Tomahawk Steak
Kosher Salt
Coarse Black Pepper
Steps:
Prepare Tomahawk Steak – Season steak on both sides liberally with salt and pepper. Let steak rest and bring to room temperature.
Smoke Tomahawk Steak – Set up the pellet grill and bring the temperature to between 250 degrees. Smoke the steak in the pellet grill for about 45 minutes or until the internal temperature of the steak reaches 130 degrees (or 10 degrees less than the desired internal temperature).
Sear Tomahawk Steak – Set up the griddle on high heat. When the griddle is smoking, sear the tomahawk steak on each side over the direct heat for 90 seconds per side. Remove the tomahawk steaks from the grill, cover with foil, and let rest for 10 minutes. Once the steak is rested, slice, and serve with your favorite sides.
Tips:
- When picking the perfect tomahawk steak, make sure there’s plenty of marbling (it’s the thin white flecks spread across the steak). The more marbling you see, the more buttery, rich, and tender it will taste!
- This method works great for any thick steak cuts.
- If you don’t have a griddle, get a cast iron skillet super hot and sear the steaks on the bottom side of a cast iron skillet.
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