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Tomahawk Steak

The tomahawk steak is an awesome cut of meat that every BBQer should cook up at least once. Not only does it taste amazing, but it looks incredible too. While there are a variety of methods for cooking tomahawk steak, I prefer to reverse sear my steak.

what to look for

Color- Look for steaks that are bright red with no dark or brownish spots. The lights in the meat case are designed to make meat look better. Pull your steak out of the case or away from the others and look at them in the regular light. If your butcher is cutting them for you, you should have an amazingly fresh product.

Marbling- Marbling is the amount of fat laced throughout your meat. You may be trained to think that fat is bad, but you gotta change your state of mind, my friend. The marbled fat in a steak means flavor. Yummy, delicious, melt in your mouth flavor. For rib-eye steaks, I always try and pick a steak with a large spinalis muscle on the top part of the steak and a well-marbled eye in the center

what you need

1 x 1-1.5kg Tomahawk steak

1/2 cup Smokey Joe's Espresso rub

1 tablespoon salted butter melted

2 pads salted butter


Allow steaks to come up in temp. Remove the steak from the fridge 2 hours before you plan to cook it to allow it to come to room temperature.

Preheat your smoker. Preheat your smoker to 110 degrees celsius (225 degrees F). I love the way smoking with oak enhances the rich flavors in this steak.

Season the steak! Season liberally on all sides with Smokey Joe's Espresso rub, Press or pat the seasoning into the meat.

Get smoking! Place the tomahawk steak directly on the grill grates and close the lid. Using a reliable meat thermometer, smoke until the internal temp of the steak reaches 45-50 degrees Celsius (115 degrees F).

Prep for the sear. Preheat a cast iron skillet over high heat (or over very hot coals). Drop butter into the skillet and allow it to melt and bubble. (If searing over coals on your grill, brush each side of the tomahawk steak with butter).

Sear the tomahawk steak. Place the steak directly in the hot pan or over coals and sear each side for 2-3 minute until the internal temperature of the steak reaches your preferred doneness (Medium rare is to die for with this tomahawk steak).

Rest, slice, and enjoy! Let the steaks rest for 10-15 minutes. Then slice, serve, and enjoy!

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