Smoked Tomahawk Steak, Peter Luger Style

Rich, smoky, and perfectly seared, this smoked tomahawk steak brings steakhouse flavors straight to your backyard grill.

Why This Smoked Tomahawk Steak Recipe is Special

There’s nothing more impressive than a perfectly cooked tomahawk steak, and this Peter Luger-style smoked tomahawk takes it to the next level. Combining the rich smokiness of slow cooking with a crispy, butter-basted sear, this recipe delivers steakhouse-quality flavor. The key is to slow-smoke the steak to infuse deep flavors, then finish it off in a hot skillet with butter, garlic, and herbs for a crust that’s bold and flavorful.

Why Smoke a Tomahawk Steak Before Searing?

Smoking a tomahawk steak low and slow before searing gives you better control over doneness while enhancing the natural beefy flavor. Unlike direct grilling, which can lead to uneven cooking, smoking at 250°F allows the steak to absorb oak, hickory, or cherry wood flavors, keeping the inside tender and juicy while developing a perfect crust when seared.

What is Peter Luger-Style Steak?

Peter Luger Steakhouse is known for its high-temperature sear and butter-basted finish. The steak is first broiled to perfection and then seared in sizzling butter with garlic and herbs for unmatched depth of flavor. This method creates a deep golden-brown crust while keeping the inside perfectly pink and juicy—and now, you can recreate this legendary steak at home.

Ingredients

For the Steak:

• 1 tomahawk steak (2-3 lbs)
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp garlic powder (optional)
• 1 tbsp paprika (optional)

For the Butter Baste:

• 2 tbsp unsalted butter
• 1 tsp minced garlic
• 1 tbsp chopped parsley
• ½ tsp chili flakes

Instructions

1. Prep the Steak

Start by patting the tomahawk steak completely dry using paper towels. This step is important because removing excess moisture allows for better browning and crust development when searing. Once dry, generously season all sides of the steak with kosher salt, black pepper, garlic powder, and paprika. Use your hands to rub the seasoning into the meat to ensure even coverage.

Next, let the steak rest at room temperature for 45 minutes. This step is essential for even cooking because if the steak is too cold, the outside will cook much faster than the inside, leading to an uneven doneness. While the steak is resting, set up your smoker so it’s ready to go once the steak is prepared.

2. Preheat the Smoker

Preheat your smoker to 250°F (121°C). If you’re using a pellet smoker, set the temperature and allow it to fully heat up before adding the steak. If you’re using a charcoal smoker, make sure the coals are burning evenly and adjust the vents to maintain a consistent temperature.

For the best steakhouse-style flavor, use oak, hickory, or cherry wood. Oak and hickory provide a strong, rich smoke flavor, while cherry wood gives a milder, slightly sweet aroma that enhances the natural taste of the beef. Allow the smoker to stabilize at 250°F before proceeding.

3. Smoke the Steak

Place the tomahawk steak directly on the grates of the smoker with the bone facing away from the heat source. This positioning helps ensure that the thickest part of the steak cooks evenly. Close the lid and let the steak absorb the smoky flavors while it slowly cooks.

Monitor the internal temperature using a meat thermometer. Check the temperature after about 30 minutes by inserting the thermometer into the thickest part of the meat, avoiding the bone. The goal is to reach an internal temperature of 110°F (43°C) for medium-rare. This process typically takes 45–60 minutes, depending on the thickness of the steak and the consistency of the smoker temperature.

If you prefer a different level of doneness:

• Rare: Remove at 105°F (40°C)

• Medium-rare: Remove at 110°F (43°C)

• Medium: Remove at 120°F (49°C)

Once the steak has reached the target internal temperature, remove it from the smoker and set it aside while you prepare for searing.

4. Sear the Steak (Peter Luger-Style Crust)

To create the perfect crust, you’ll need a cast-iron skillet or griddle that can handle high heat. Place the skillet on the stovetop or directly over a grill burner and turn the heat to high. Let it preheat for at least 5 minutes, or until the surface is smoking hot. This ensures that the steak will develop a golden-brown crust quickly without overcooking the inside.

Once the pan is hot, add 2 tablespoons of butter, 1 teaspoon of minced garlic, and ½ teaspoon of chili flakes. The butter will melt almost instantly, so be ready to place the steak in the pan. Carefully lay the tomahawk steak into the skillet, pressing it down slightly to ensure maximum contact with the surface.

Sear the steak for 1–2 minutes on one side, using a spoon to continuously baste the top with the melted butter and garlic mixture. This technique helps build layers of flavor while keeping the steak juicy. Flip the steak and repeat the process on the other side for another 1–2 minutes.

Don’t forget to sear the edges! Using tongs, lift the steak and hold the edges against the pan for 30–45 seconds per side to crisp up any fat and create an evenly seared crust all around.

5. Rest & Serve

Once the steak is beautifully seared, remove it from the skillet and transfer it to a cutting board. It’s crucial to let the steak rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, preventing them from running out when you cut into it.

After resting, use a sharp knife to slice the steak against the grain. Cutting against the grain shortens the muscle fibers, making each bite more tender and enjoyable. Serve the steak with your favorite sides like creamed spinach, roasted potatoes, or grilled asparagus for a full steakhouse-style meal.

Enjoy your Smoked Tomahawk Steak, Peter Luger Style with an extra drizzle of the garlic butter from the pan for even more flavor!

Conclusion

This Smoked Tomahawk Steak, Peter Luger Style is the ultimate steak experience. The combination of low-and-slow smoking followed by a buttery, high-heat sear gives you tender, juicy meat with a perfectly crisp crust. Whether you’re making this for a special occasion or just want to impress at your next cookout, this steak will deliver unforgettable flavor every time. Try this method today and bring a high-end steakhouse meal straight to your backyard smoker!