Description

This show-stopping smoked tomahawk steak is the perfect cut to impress everyone. Thick, tender and full of beefy flavor, it will be a favorite.

Ingredients

Scale

2–1/2-3 pounds Tomahawk steak
Generous 1–2 tablespoons of seasoning, with salt and pepper or beef seasoning.

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Instructions

Remove the steak from the refrigerator approximately 1 hour before cooking to allow it come to room temperature.
Liberally season the steak on sides with salt and pepper or your favorite beef seasoning. Press the seasonings into the meat.
Wrap the rib bone with foil to prevent any scorching and keep it bright in color.
Heat your smoker to 225°F.
Arrange the steak on the smoker and close the lid. Cook the steak at 225°F for 45-60 minutes until the internal temperature reaches 115°F. Use an instant read thermometer to check the internal temperature.
Remove the steak from the smoker to a large platter.
Preheat a cast iron grill pan over high heat.
Arrange the tomahawk steak on the grill pan so the meat sizzles for about 2 minutes. Let the bone stick out aver the edge since it won’t be on contact with the grill.
After 2 minutes, rotate the steak 90° to create the sear hatch pattern.
Flip the steak over and sear the second side.
Remove the tomahawk steak from the grill and let rest for 15 minutes.
Remove the foil from the rib bone.
Once the meat has rested, slice ¼ inch thick pieces.
Arrange the beef rib on a platter and fan out the slices around the bone for the wow factor.

Notes

When you purchase a 2-3 pound tomahawk steak, remember that weight includes the long bone, this size steak translates into about 24-30 ounces of cooked rib steak.

A piece of meat this large will have at least 10° of carryover cooking, plus the second stage of searing will continue to cook the meat. 115° internal temperature is the perfect temperature to smoke a tomahawk steak.

The rib bone can be used to fortify a beef broth or soup. Wrap it in foil, label, and freeze it until you are making soup. The gelatin in the marrow will add to soup even if there is little to no meat on the bone.