How to Cook the Perfect Tomahawk Steak on a Traeger Grill

This recipe by Matt Pittman for BBQ Tomahawk Steaks involves smoking the steak until medium-rare and then searing it over high heat to achieve a caramelized crust. The result is a tender, flavorful steak perfect for any barbecue occasion.

Ingredients

• 1 (32 oz) bone-in tomahawk rib-eye, 2 inches thick
• Kosher salt (to taste)
• Meat Church Holy Cow BBQ Rub (to taste)
• 3 tablespoons unsalted butter (preferably high-quality)

Preparation Steps

1. Season and Rest: Liberally season the steaks with salt and let them sit at room temperature for one hour.
2. Preheat Grill: Set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. Use Super Smoke if available.
3. Rinse and Season: Rinse the salt off the steaks and pat them completely dry. Season the steaks with Meat Church Holy Cow BBQ Rub on both sides.
4. Smoke the Steaks: Insert the probe into the thickest part of a steak, avoiding the bone and large pockets of fat. Place the steak directly on the grill grates and cook until the internal temperature reaches 120°F (approximately 45 minutes).
5. Rest the Steaks: Remove the steaks from the grill, tent them with aluminum foil, and let them rest for 10 minutes.
6. Increase Temperature: While the steak rests, place a large cast iron skillet on the grill and increase the temperature to 450°F (or 500°F if available).
7. Sear the Steaks: Place the steaks in the skillet, reinsert the probe, and sear for one minute on each side. Ensure the internal temperature does not rise above 130°F.
8. Final Rest and Butter: Remove the steaks from the pan, top each with a generous pat of butter, and let them rest for another 10 minutes. The internal temperature will rise to 130-135°F, resulting in a perfect medium-rare finish.
9. Serve: Slice and serve the steaks.

Perfectly Smoked Tomahawk Steaks

Grilling enthusiasts are always on the lookout for that perfect recipe that combines flavor, tenderness, and a show-stopping presentation. The BBQ Tomahawk Steaks by Matt Pittman offer just that. This recipe takes the impressive tomahawk rib-eye, known for its long bone and thick cut, and transforms it into a smoky, juicy masterpiece that will elevate any barbecue gathering.

Seasoning and Preparation

The journey to steak perfection begins with proper seasoning. Using kosher salt, liberally coat the tomahawk rib-eye and allow it to rest at room temperature for an hour. This step ensures the steak absorbs the salt, enhancing its natural flavors. The subsequent rinse and application of the Meat Church Holy Cow BBQ Rub further infuse the meat with robust, smoky spices that are essential for a memorable BBQ experience.

The Magic of Slow Smoking

Achieving the desired tenderness and smoky flavor requires patience and precision. Preheat your Traeger grill to 225°F, using Super Smoke if available, to infuse the meat with rich, smoky goodness. Insert a probe into the thickest part of the steak to monitor the internal temperature accurately. Smoke the steak until it reaches 120°F internally, approximately 45 minutes, ensuring it remains undisturbed to maintain consistent heat and smoke absorption.

Searing for the Perfect Crust

After the smoking process, the steak needs a high-heat sear to develop a delectable crust. While the steak rests under a foil tent, increase your grill's temperature to 450°F (or 500°F if your grill allows). Place the tomahawk in a preheated cast iron skillet and sear each side for a minute. This step locks in the juices and creates a beautiful caramelized exterior, making each bite a delightful combination of textures.

Final Touches and Serving

A crucial step in achieving steak perfection is the final rest period. After searing, top the steak with a pat of high-quality unsalted butter and let it rest for an additional 10 minutes. This resting period allows the internal temperature to rise to a perfect medium-rare, between 130-135°F. The butter melts over the steak, adding richness and enhancing the overall flavor profile.

The Grand Finale

Slicing into a perfectly cooked tomahawk steak reveals a juicy, tender interior with a flavorful crust. This BBQ Tomahawk Steak recipe is not just about cooking meat; it’s about creating an experience that brings people together around the grill. Whether you're hosting a family gathering or a neighborhood barbecue, these steaks are sure to impress and satisfy even the most discerning palates.

Enjoy the blend of smoky, savory flavors with every bite, and watch as your guests marvel at the culinary masterpiece you’ve created. With this recipe, mastering the art of BBQ has never been more rewarding.