Smoked Tomahawk Steaks are the show-stopping centerpiece of any serious cookout. With their signature long bone and massive ribeye cut, tomahawks are rich, tender, and absolutely packed with beefy flavor. When smoked low and slow, then reverse-seared for a caramelized crust, they deliver a perfect medium-rare center and that mouthwatering smoky edge every steak lover dreams about.
Ingredients
- 2 tomahawk ribeye steaks (2–3 lbs each, at least 2 inches thick)
- 2 tablespoons olive oil or melted butter
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Optional: garlic powder, smoked paprika, rosemary, or your favorite steak rub
Equipment
- Smoker (pellet, offset, or electric)
- Hardwood chips or pellets (oak, hickory, or mesquite)
- Meat thermometer (instant-read or probe-style)
- Cast iron skillet or grill for searing
Instructions
See more on the next page
Advertisement
