Tomahawk Steak Recipe
This tomahawk steak recipe hangs steak from a hook inside the smoker, takes it to 110 over applewood, then goes straight down onto lump charcoal for thirty to forty five seconds a side. Finish back on the smoker, pull, then rest with compound butter melting on top. Sides of crispy asparagus.
What Goes Into a Smoked Tomahawk Steak
| Ingredient | Notes |
|---|---|
| Tomahawk steak | Two to three inches thick. Choice, Prime or Wagyu will all work. |
| Salt, pepper, garlic | Or whatever steak seasoning you prefer. |
| Applewood | For smoking. |
| Lump charcoal | For searing. This is the step where the fuel matters. |
| Compound butter | Or just salted butter. Spread on during rest. |
| Asparagus | Trimmed, tossed with a little oil. That’s it. |
Find exact measurements in the recipe card below.
Hang It If You Can
I smoked this one hanging from a hook because my smoker came with one. If you have that capability I highly recommend you take advantage of it.
I used an actual power drill to drill a small hole through the bone near the end. Then just run the hook through the hole to secure it. Hang that bad boy in the smoker. Sounds crazy for a steak but it takes literally about a minute.
The benefit to hanging is that hot air can move around the entire steak surface at once. Steak lying on grates has an entire side mushed up against metal, which doesn’t smoke the same and doesn’t render evenly. When you hang it, smoke moves around the entire steak, and the fat renders down the length of the steak rather than just pooling underneath it.
No hook? Doesn’t matter. Steak goes on the grates. Same as always.
How I Cooked It
Pat steak dry and season all over with salt, pepper and garlic. Remember to get the edges too.
Drill bone, hook it, then hang it in the smoker over applewood.
Smoke until it reaches 110 internal.
While it smokes get your lump charcoal started. Also, clear the ash off of it.
Place steak directly onto the coals and sear thirty to forty five seconds, flip, and repeat on the other side.
Knock off any large charcoal pieces that may have stuck to the steak.
Place steak back on smoker to finish.
Pull it, let it rest with compound butter melting on top.
Find temperatures and times in the recipe card below.
The Caveman Sear
I’m talking straight onto the coals, no grill grate getting between you and them. Every surface is touching something hot instead of just a fifth of it. Crust forms in seconds. With tomahawk you need that kind of speed because the inside is already at 110. Unlike cheaper steaks this bad boy doesn’t have any room for error or to overshoot.
Clear the ash first. Use a small shard of cardboard to knock it loose before you start. Ash sticks to meat and it doesn’t burn off.
Knock the charcoal off the steak. A few large ones will stick. Brush them off after the steak sears. They’re supposed to stick.
You can read more about why a direct-coal sear works in my reverse seared tri tip post.
The Asparagus
Heat up oil in a pan and add trimmed asparagus.
Nothing else.
Cook until tips get charred, flipping as needed. About five minutes.
Pull it off while it still has a crunch to it.
Pulling at 130
I pull mine between 130 and 132 for medium rare. The USDA wants us to cook beef at 145 these days. Do what you want with yours, cook it to where you feel comfortable. Just remember to use a thermometer, because a steak this big you cannot accurately judge by touch or by eye.
Don’t forget the rest. Five to ten minutes. That’s when the butter goes on too. Give it time to melt down into the steak.
Slice against the grain and spoon that butter back onto the slices.
Author’s Notes
Such A Fun Way To Cook A Tomahawk
This is such a fun way to cook a tomahawk steak.
You can get anywhere from choice grade to Wagyu. The one I used was Australian Wagyu, so it has a lot of fat content, is very very tender. So if you can get even prime grade, that’s also very very good.
As for the asparagus, that’s my tip. I like mine still crispy, or crunchy, so that’s why I don’t overcook them.
Miguel
Miguel’s Tips
- Hang if you can. Better airflow.
- Don’t let ash build up on your charcoal before the sear. You cannot salvage ashy meat.
- 30-45 seconds each side. It’s 110 already remember.
- Butter during rest, not after.
- Asparagus should still have crunch to it when you pull it. Five minutes is good. Nothing on it but oil.
Frequently Asked Questions
What temperature should I cook my tomahawk steak to?
I pull mine between 130 and 132 for medium rare. I then let it rest for five to ten minutes and it rises a few degrees from there. USDA recommends we cook beef to 145 these days. Do what you want with yours, but remember to use a thermometer. A steak this size you cannot accurately tell when it’s done by eye.
Can I skip hanging it?
Of course. If your smoker came with a hook it’s probably worth doing for better airflow. But it cooks the exact same on the grates. Literally everything else after that step is the same.
Does the charcoal ash burn the steak?
Only if you let it. Clear the loose ash off the coals before you place your steak on them and you’ll have a nice clean sear with no issues. Large pieces of charcoal will stick to the meat and that’s ok, just knock them off when you flip.
Should I get Prime? Choice? Wagyu?
Get whatever you like. I used Australian Wagyu because it has lots of intramuscular fat and is EXTREMELY tender. Prime is another excellent choice if you can find it. Choice will work too, it just may not be as tender.
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- Mexican Style Smoked Burgers
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Smoked Tomahawk Steak Recipe, Caveman Seared
Ingredients
Equipment
Method
- Pat the tomahawk dry. Season all sides generously with the kosher salt, black pepper and garlic powder, making sure to get the edges.
- If your smoker has a hanging hook, use a power drill to put a small hole through the bone near the end, then run the hook through it and hang the steak inside the smoker. No hanging setup is fine, just place it on the grates.
- Set your smoker to 250°F with applewood and smoke until the internal temperature reaches 110°F.
- While the steak smokes, get your lump charcoal going. Before searing, clear as much loose ash off the coals as you can. Ash sticks to the meat and does not burn off.
- At 110°F, place the steak directly onto the hot lump charcoal. Sear approximately 30 to 45 seconds, then flip and sear the other side the same. Knock off any larger pieces of charcoal that stick to the steak.
- Place the steak back on the smoker at 250°F and continue until the internal temperature reaches 130°F to 132°F.
- Move it to a cutting board and add a generous dollop of compound butter on top. Rest 5 to 10 minutes so the juices redistribute while the butter melts down over the steak.
- While the steak is finishing, heat a tablespoon of oil in a skillet over medium high heat. Add the trimmed asparagus and cook about 5 minutes, turning occasionally, until the tips are charred but it still has crunch. Nothing else goes on it.
- Slice the tomahawk against the grain and serve alongside the asparagus. Spoon the melted butter from the board back over the slices.
