There’s something absolutely magical about firing up the grill and embracing the smoky aromas that waft through the air during a BBQ. It’s a time-honored ritual that brings friends and family together, and when it comes to show-stopping dishes, nothing beats a perfectly smoked tomahawk steak. This smoked tomahawk steak recipe is my go-to for impressing guests and indulging in a little culinary adventure. I remember the first time I tried smoking a steak—it was a game changer! The tender, juicy meat with that rich, smoky flavor just blew my mind. Trust me, once you master this technique, you’ll be the BBQ hero of your neighborhood!
Ingredients List
- 1 tomahawk steak (about 2-3 inches thick, 3-4 pounds)
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon olive oil
- Wood chips (hickory or mesquite, for that perfect smoky flavor)
How to Prepare Instructions
Preparing the Steak
First things first—let that beautiful tomahawk steak come to room temperature. I usually take it out of the fridge about an hour before I plan to smoke it. This step is crucial because it helps the steak cook more evenly. While it’s warming up, mix together the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl. This spice blend is where the magic happens! Once your steak has reached room temp, rub it all over with olive oil. Then, generously coat it with your spice mixture, making sure to cover every inch. This not only enhances the flavor but also helps create that delicious crust later on.
Setting Up the Smoker
Now it’s time to get your smoker ready! Preheat it to 225°F (107°C). I love using hickory or mesquite wood chips because they give the best smoky flavor, but feel free to experiment with your favorites. Once your smoker has reached the right temperature, add the wood chips according to your smoker’s instructions. This is where the magic of smoking begins! Make sure to keep an eye on the temperature; we want it steady for even cooking.
Smoking the Steak
With everything set up, it’s time to place your seasoned steak on the smoker grates. Close the lid and let it work its magic! You’ll want to smoke the steak for about 1.5 to 2 hours, aiming for an internal temperature of 130°F (54°C) for that perfect medium-rare. Use a meat thermometer to check the temperature—trust me, this is the best way to ensure you hit that sweet spot!
Searing the Steak
Once your steak is beautifully smoked, it’s time to sear! Preheat a grill or a cast-iron skillet to high heat. This step is all about creating that gorgeous crust. Sear the steak for 1-2 minutes on each side until you see that beautiful caramelization. The contrast of the smoky interior and the seared exterior is just heavenly!
Resting and Serving
After searing, resist the urge to slice right away! Let the steak rest for 15-20 minutes. This is key for juicy results, as it allows the juices to redistribute throughout the meat. When you’re ready to serve, slice against the grain for the most tender bites. Arrange the slices on a platter, and don’t forget to admire your masterpiece before diving in!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just a guideline. For a typical serving size of 8 ounces, you can expect approximately:
- Calories: 800
- Fat: 60g
- Protein: 60g
- Carbohydrates: 0g
- Sodium: 1200mg
Enjoy this delicious smoked tomahawk steak while keeping these values in mind!
Tips for Success
To truly nail that perfect smoked tomahawk steak, here are a few pro tips that I swear by! First, don’t skip the room temperature step—this helps the steak cook evenly. Also, be generous with your seasoning; a well-seasoned steak is a happy steak! When smoking, keep an eye on the temperature and avoid opening the smoker too often, as this lets heat escape. If you can, use a digital meat thermometer for accuracy—it’s a game changer! Lastly, let that steak rest after cooking; this is crucial for juicy, tender meat. Slice against the grain for the best texture, and don’t forget to enjoy every mouthwatering bite. Trust me, your taste buds will thank you!
Variations
While this smoked tomahawk steak recipe is already a showstopper, don’t hesitate to get creative! You can switch up the flavor profile by experimenting with different spice blends. For a southwestern kick, try adding chili powder and cumin to your rub. If you’re a fan of herbs, consider incorporating fresh rosemary or thyme into your seasoning mix for an aromatic touch.
Another fun idea is to marinate the steak overnight in a mixture of soy sauce, garlic, and ginger for an Asian-inspired twist. Just make sure to pat it dry before applying the rub to avoid excess moisture. And let’s not forget about sides! Pair your steak with roasted garlic mashed potatoes, grilled asparagus, or a zesty corn salad to complement those rich, smoky flavors.
Feel free to get inventive with your sides or sauces—this is your BBQ, after all! Just keep the integrity of that beautiful tomahawk steak in mind, and you’ll create a memorable meal that’s uniquely yours.
Serving Suggestions
To elevate your smoked tomahawk steak experience, pair it with sides like creamy garlic mashed potatoes or a vibrant grilled vegetable medley. A fresh, tangy coleslaw can provide a nice crunch and contrast to the richness of the steak. For beverages, consider a bold red wine like Cabernet Sauvignon or a refreshing craft beer to complement those smoky flavors. Your guests will be raving about the whole meal!
Equipment List
- Smoker (I recommend the Traeger Pro Series for consistent results, but any reliable smoker will do!)
- Charcoal or gas grill (Weber grills are fantastic for that perfect sear)
- Cast-iron skillet (great for searing if you prefer indoor cooking)
- Digital meat thermometer (this is an absolute must for accuracy; I love the Thermapen for quick readings)
- Wood chips (hickory or mesquite, depending on your flavor preference)
- Mixing bowl for seasoning
- Sharp knife for slicing the steak
- Cutting board (make sure you have a sturdy one to handle that tomahawk!)
- Grill tongs (for safely flipping the steak during searing)
Smoked Tomahawk Steak Recipe: 5 Steps to BBQ Perfection
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A detailed recipe for a smoked tomahawk steak, ideal for BBQ enthusiasts.
Ingredients
- 1 tomahawk steak (about 2–3 inches thick, 3–4 pounds)
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon olive oil
- Wood chips (hickory or mesquite)
Instructions
- Remove the steak from the refrigerator and let it reach room temperature for about 1 hour.
- Preheat your smoker to 225°F (107°C).
- In a small bowl, mix salt, pepper, garlic powder, onion powder, and smoked paprika.
- Rub the olive oil over the steak and coat it evenly with the spice mixture.
- Add wood chips to the smoker according to the manufacturer’s instructions.
- Place the steak on the smoker grates and close the lid.
- Smoke the steak for about 1.5 to 2 hours or until it reaches an internal temperature of 130°F (54°C) for medium-rare.
- Remove the steak from the smoker and let it rest for 15-20 minutes.
- Preheat a grill or cast-iron skillet to high heat.
- Sear the steak for 1-2 minutes on each side to achieve a crust.
- Slice and serve.
Notes
- For variations, consider using different spice blends like steak rubs or adding herbs.
- Serve with sides like grilled vegetables or a fresh salad for contrast.
- Pair with a strong red wine to complement the flavors.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Smoking and Grilling
- Cuisine: American
Nutrition
- Serving Size: 8 ounces
- Calories: 800
- Sugar: 0g
- Sodium: 1200mg
- Fat: 60g
- Saturated Fat: 25g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 60g
- Cholesterol: 150mg
Keywords: smoked tomahawk steak recipe, perfect BBQ
