Smoked Tomahawk Steak

The king of all steaks, Smoked Tomahawk Steak is just about the best thing you’ll ever have the pleasure of smoking. Meaty, marbled, tender, flavorful, and juicy, it just doesn’t get much better than this! Fire up your smoker and treat yourself to the king of all steaks for dinner tonight!

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I’ve topped this Smoked Tomahawk Steak with a mustard seed chimichurri sauce, but you can eat it just like it is, and it is so freaking fabulous. This sexy cut of meat turns out perfectly on the smoker, so no matter how thick it is, it’ll turn out perfectly cooked every time.

The kiss of smoke puts this cut of beef over the top, and when you cook it low and slow, the flavors come out. Don’t be intimidated by cooking a tomahawk steak – once you get over the sticker shock of the price, it’s a cakewalk!

What’s a Tomahawk Steak?

Called a tomahawk steak because of its resemblance to the Native American tomahawk, this is a colossal steak with an ever bigger bone. It is essentially a ribeye, but it’s cut with the whole rib bone intact. Yes, you’re paying for bone – and about 8-10 inches of bone or more – but who can resist serving this glorious chop? And the taste is every bit as fabulous as you might expect. Tomahawks are usually reserved for steakhouse restaurants, and they’re often prime. So expect to pay out big bucks, but this is the steak to pick when you really want to impress.

How To Buy A Tomahawk Steak

You might have to get this steak from a butcher as most grocery stores won’t stock them. I lucked out and saw them at Costco and nearly went broke filling my freezer with a few of them. Who can resist prime beef and a bone like that? I sure couldn’t. Wherever you buy it, look for good marbling, not too much fat (though some is important), and make sure the meat is Frenched properly – cut down and away from the bone, exposing a clean bone. You can do this yourself, but it is a pain, and most places sell tomahawks already Frenched.

Smoking a Tomahawk Steak

Ingredients

• Tomahawk steak – Any thickness
• Montreal Steak Seasoning – I love this because it’s a great blend of salt, pepper, and garlic, which is all this steak needs.

To make the mustard seed chimichurri

• Parsley – Fresh parsley only, not dried. Flat-leaf parsley has the best flavor, but curly parsley works too.
• Cilantro – Fresh cilantro only. Dried cilantro has no flavor. If you hate cilantro, skip it or use extra parsley.
• Shallot – Or sweet onion. Shallots are milder and sweeter than yellow or white onions. Mince it fine.
• Garlic – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter when cooked.
• Yellow mustard seeds, dried – Toast them briefly in a dry pan until they start to pop for more flavor. Don’t use prepared mustard—it won’t give the same texture.
• Brown mustard seeds, dried – If you can’t find brown mustard seeds, use twice the amount of yellow seeds. Brown mustard seeds are spicier and more pungent.
• Lime juice – Freshly squeezed only. Bottled lime juice tastes flat and won’t brighten the chimichurri.
• Olive oil – Use good-quality olive oil. The chimichurri is simple, so quality matters. Extra virgin olive oil works best here.
• Red pepper flakes – Crushed red pepper flakes. Add more if you like extra heat.
• Salt and pepper – Season to taste.

How To Smoke a Tomahawk Steak on a Pellet Smoker

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating your pellet smoker to 180°F. I like using oak or hickory pellets for tomahawk steak because they add bold smoky flavor that pairs perfectly with rich beef.

Pat the steak dry with paper towels, then coat it generously with Montreal steak seasoning. Press the seasoning onto all sides of the steak with your hands so it adheres well, including around the edges.

Place the steak directly onto the smoker grates and smoke at 180°F for about 30 to 45 minutes. This lower temperature gives the steak time to absorb plenty of smoky flavor before the final cook.

Increase the smoker temperature to 225°F and continue smoking for another 90 to 120 minutes, or until the internal temperature reaches 125°F when checked with a digital meat thermometer. This will give you a beautiful medium-rare finish, which works especially well for a thick tomahawk steak.

Remove the steak from the smoker and tent it loosely with foil. Let it rest for at least 10 minutes before slicing so the juices can redistribute throughout the meat.

How To Cut A Tomahawk Steak

I suppose you could just go caveman on the steak and tear into this smoked tomahawk ribeye or grab a steak knife and fork and get down to eating. Or, you could cut it restaurant-style for an elegant presentation. Here’s how:

Start by placing the steak on a large cutting board. Use a sharp carving knife to carefully cut the meat away from the bone while keeping the meat section intact in one large piece.

Turn the meat so you can slice against the grain, then cut it into ½-inch thick slices. Cutting against the grain keeps each bite tender.

Arrange the sliced steak back alongside the bone on a serving platter for presentation.

Spoon the mustard seed chimichurri over the top before serving.

How To Make Mustard Seed Chimmichurri

Start by finely dicing the shallot and garlic. Add them to a small bowl along with the mustard seeds and lime juice. Stir everything together and let the mixture sit for about 10 minutes. This softens the bite of the raw garlic and shallot while helping the mustard seeds soften slightly.

Finely chop the parsley and cilantro using a sharp knife, then add them to the bowl along with the remaining chimichurri ingredients.

Stir well to combine, then season with salt and pepper to taste. Spoon generously over the sliced tomahawk steak before serving.

Chef Jenn’s Tips

• Let the steak rest at room temperature for an hour or so to let it warm up before smoking it. This will reduce the time on the smoker and will allow for a more even cook.
• Seasoning is important – it may seem like a lot of seasoning, but some will fall off, and beef needs salt!
• Don’t cut the steak until you’re ready to serve and letting it rest is imperative! Keep all those juices inside. I rested this one for about 20 minutes, and it was still hot and hardly a drop of juice escaped.

Make It A Meal

Wondering what to serve with a smoked tomahawk steak? You could argue that there’s enough beef on this ribeye steak to be the whole meal, but in case you want to serve your steak with equally delish sides, these are some of my favorite picks:

• Griddled asparagus
• Fried potatoes
• Smoked cauliflower
• Corn on the cob
• Southern Blueberry Cobbler for dessert

Frequently Asked Questions