Indulge in the Perfect Smoked Tomahawk Steak

Are you ready to take your grilling skills to the next level? Look no further than the awe-inspiring smoked tomahawk ribeye steak! This incredibly delicious recipe combines smoky flavors with a show-stopping presentation that will impress your family and friends. So fire up your smoker and get ready to embark on a culinary adventure like no other!

Unleash the Flavor of the Smoked Tomahawk Ribeye

The smoked tomahawk ribeye steak is the epitome of simplicity and elegance, making it an ideal choice for both novice and experienced smoked meat enthusiasts. The secret lies in the seasoning—a classic prime rib rub that effortlessly elevates the taste of the meat. With this recipe, you can achieve a perfect balance of flavors that will leave your taste buds dancing with delight.

But what exactly is a tomahawk steak? It’s essentially a large ribeye steak with the bone still attached, which gives it a distinct, handle-like appearance. Not only does it look incredibly impressive, but it also guarantees a succulent and tender end result. If you’re a fan of smoked beef, then the tomahawk ribeye is the ultimate choice for you!

A massive tomahawk steak cooked to perfection in your smoker!

The Ingredients That Bring It to Life

Creating a mouthwatering tomahawk steak doesn’t require a laundry list of ingredients. In fact, simplicity is key to allowing the flavors to shine. All you need are a few quality ingredients to achieve steak perfection:

  • Tomahawk Ribeye Steak: Opt for a 2-3 pound tomahawk or cowboy cut ribeye, or a thick-cut steak measuring 2 inches in thickness.
  • Better Than Bouillon beef base: Add half a tablespoon to enhance the savory notes.
  • Prime Rib Rub: 2 tablespoons of this classic seasoning will work wonders.
  • Butter (optional): Melt 3 tablespoons of butter for basting, if desired.
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Photo showing ingredients for a smoked tomahawk.

Preparing the tomahawk steak is a breeze, but for precise measurements and additional instructions, refer to the free printable recipe card below.

Unveiling the Secrets of Smoking a Tomahawk Steak

Smoking a tomahawk steak requires a delicate touch and careful monitoring of internal temperature. By following these steps, you’ll achieve the perfect level of doneness, transforming the steak into a culinary masterpiece:

  1. Preheat: Set your smoker to indirect cooking at 225°F (105°C).
  2. Season: If time permits, dry brine your tomahawk ribeye steak overnight in the refrigerator, omitting the beef base. For immediate smoking, apply the Better Than Bouillon and generously rub the steak with 2 tablespoons of prime rib rub.
  3. Place thermometer: Insert a probe meat thermometer into the center of the steak and position it on the smoker grate.
  4. Smoke: Let the steak smoke at 225°F (105°C) for 45-60 minutes, flipping it once at the 30-minute mark.
  5. Sear: When the internal temperature reaches 110°F (43°C), increase the smoker temperature to 450°F (230°C) to achieve a beautiful sear.
  6. Baste (optional): Once the steak reaches 120°F (49°C), you can add an extra layer of flavor by basting it with 3 tablespoons of melted butter. Flip the steak to ensure even basting.
  7. Rest: Once the tomahawk reaches an internal temperature of 125°F-130°F (52°C-54°C) for medium-rare, transfer it to a cutting board and loosely cover it with foil. Let it rest for 10-15 minutes.
  8. Slice and serve: Allow the steak to reach approximately 120°F (49°C) before slicing and serving. Remember to slice against the grain, away from the bone.

To maintain the theme of elegance with an element of simplicity, consider pairing your tomahawk steak with fondant potatoes for a visually stunning and delightful twist. For a touch of green, try bacon-wrapped asparagus or smoked Brussels sprouts. The possibilities are endless!

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Angela’s Tips & Recipe Notes

Here are a few expert tips to ensure your tomahawk steak exceeds expectations:

  • Dry brining: For an extra juicy steak, consider dry brining. The salt in the dry rub brings the steak juices to the surface, allowing them to reabsorb and infuse the meat with incredible flavor.
  • Internal temperatures: Refer to the following scale to achieve your preferred level of doneness: Rare (120-125°F), Medium-Rare (125-135°F), Medium (135-145°F), Medium Well (145-155°F), Well (160°F+).
  • Adjustments for different sizes: Keep in mind that cooking times may vary depending on the size of your tomahawk steak. Smaller or larger cuts may require slight adjustments.
  • Storage: Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. For long-term storage, wrap the steak in freezer paper or vacuum seal it and freeze it for up to 3 months.

Tall image of smoked tomahawk steak on a cutting board.

Frequently Asked Questions

  • ✅ What are some other easy steak recipes? Try our Pan Seared Ribeye Steak, Air Fryer Steak, Pan-Seared Hanger Steak, Grilled Cowboy Ribeye, Pan Seared T-Bone Steak, or Pan-Seared Porterhouse Steak.
  • ✅ What are some recommended sides? Fondant potatoes, bacon-wrapped asparagus, or smoked Brussels sprouts make excellent accompaniments to the smoked tomahawk ribeye.

Dive Into the Ultimate Smoked Steak Experience

With our foolproof recipe and expert tips, you’re ready to conquer the art of smoking a tomahawk ribeye steak. Unleash your inner grill master and savor every bite of this flavor-packed masterpiece. Whether you’re a seasoned smoker or a newbie looking to impress, this recipe will undoubtedly elevate your grilling game. So why wait? Indulge your taste buds and embark on a journey to steak perfection!

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Don’t forget to visit Rowdy Hog Smokin BBQ for more delicious recipes and inspiration.