Smoked and Flame-Seared Tomahawk Steaks: Backyard Grilling Perfection
Few cuts rival the majesty of a tomahawk steak. In this smoked tomahawk steak recipe, we’ll guide you through smoking and flame-searing this thick, bone-in ribeye to perfection.
Why Choose a Smoked Tomahawk Steak Recipe?
Here’s the deal: smoking a tomahawk gives it that deep, smoky flavor and keeps it juicy, while a quick blast of high heat caramelizes the outside to perfection. It’s the best of both worlds—soft and smoky on the inside, crunchy and charred on the outside. Trust us, it’s worth the effort.
And hey, fire isn’t just a tool here—it’s part of the fun. The last time we cooked these beauties, we had a huge flare-up while searing on the grill. Flames shot up like we were trying to signal the neighbors, and yeah, it was a little wild—but that’s part of the charm. Those extra flames gave the steaks even more of that smoky, flame-kissed goodness. Pro tip: a little drama in your grilling session only makes the steaks taste better. Just have your tongs ready and embrace the chaos.
This smoked tomahawk steak recipe is perfect for anyone wanting tender steak with a smoky, flame-seared crust. When trying this smoked tomahawk steak recipe, make sure to use high-quality meat for the best results.
Smoked Tomahawk Steak Recipe: Step-by-Step Guide
What You’ll Need
Ingredients:
- 1-2 tomahawk steaks (2-3 inches thick, 2.5-3 pounds each)
- Kosher salt (be generous)
- Cracked black pepper
- A pinch of garlic powder (if you’re feeling fancy)
- Olive oil
Basting Butter (because butter makes everything better):
- 1 stick unsalted butter
- 3 garlic cloves, minced
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 tablespoon Worcestershire sauce
Gear Check:
- A smoker or grill with indirect heat setup
- Wood chunks or chips (oak, hickory, or cherry are winners)
- Cast-iron skillet or griddle
- Long tongs (unless you like singed knuckles)
- A meat thermometer (this is non-negotiable—don’t wing it)
Step-by-Step Recipe
1. Prep the Steak
Take your tomahawk steaks out of the fridge and let them chill (or, technically, warm up) for about an hour. Room temp steaks cook more evenly—science, baby.
Pat them dry, then coat both sides with olive oil. Sprinkle on kosher salt, cracked pepper, and a little garlic powder if you’re feeling adventurous. Don’t skimp on the seasoning—this steak can handle it.
2. Fire Up the Smoker
Preheat your smoker to 225°F. Toss in some wood chunks—oak for earthy vibes, cherry for sweetness, or hickory if you’re going full smoke show. No smoker? No problem. Just set your grill up for indirect heat and toss a smoker box in there.
3. Smoke ‘Em
Lay those beauties on the smoker grate. Insert your meat thermometer into the thickest part (don’t guess—measurements matter here). Smoke until the internal temp hits 120°F for rare or 125°F for medium-rare. This usually takes 60-90 minutes, but you’re grilling tomahawks, not rushing takeout—enjoy the process.
4. Make the Magic Butter
While the steaks are soaking up all that smoky goodness, melt your butter in a saucepan. Stir in the garlic, rosemary, thyme, and Worcestershire sauce. Set it aside—this is your finishing touch.
5. Heat Things Up
Grab your cast-iron skillet or griddle and crank the heat to “lava mode” (a.k.a. high heat). You want this thing smoking before the steak hits it.
6. Sear Like a Pro
Pull the steaks off the smoker and pat them dry. Brush them with that delicious butter mixture, then slap them on the hot skillet. Sear for 1-2 minutes per side until you get that glorious crust. Hold the steak upright with tongs to sear the edges because yes, you’re that dedicated.
And hey, if the flames decide to join the party like they did for us last time? Roll with it. The fire adds flavor and a whole lot of backyard drama. Just remember, tongs are your best friend, and nobody said grilling was for the faint of heart.
7. Let ‘Em Rest
This is the hardest part—don’t touch the steaks for 10 minutes. Resting lets the juices redistribute, so every bite is perfect. Slice against the grain for maximum tenderness, and get ready to dig in.
A Few Pro Tips
- Don’t Skip the Thermometer: Seriously, guessing is for carnival games, not tomahawks.
- Reverse Sear Option: Short on time? Sear first, then finish in the smoker. It’s not as good, but it works in a pinch.
- Customize Your Cook: For medium doneness, aim for 130°F in the smoker and 135°F after searing.
Serving Ideas (a.k.a. Impress Your Crew)
A steak this epic needs sides that hold their own. Here’s what we’d pair it with:
- Roasted garlic mashed potatoes (because carbs are life)
- Grilled asparagus (healthy-ish)
- Red wine or dark beer (Cabernet or a smoky porter work like a charm)
Why This Recipe Rocks
This isn’t just steak—it’s an experience. It’s the kind of meal you cook when you want to treat yourself, impress your friends, or just flex your backyard grilling skills. The combo of low-and-slow smoking with a fiery sear takes the tomahawk steak from great to legendary.
So grab your steaks, fire up the grill, and don’t be afraid to let the flames fly a little. A good grill session should have a little heat, a little smoke, and a whole lot of fun. Got your own tricks for taming (or embracing) the fire? Drop your tips in the comments or tag us in your pics—we want to see your steak mastery in action!