Ingredients
Equipment
Method
- Pat roast dry. Season generously all sides with 2 to 3 tablespoons steak seasoning. Let sit at room temperature 30 to 45 minutes.
- Preheat smoker to 275°F using mesquite wood. Ensure temperature is stable before adding meat.
- Place roast bone-side down on smoker grates. Insert probe thermometer into thickest part avoiding bone. Smoke at 275°F until internal temperature reaches 120°F (approximately 2½ to 3½ hours).
- Remove roast from smoker. Rest uncovered 15 to 20 minutes. During rest, preheat grill or cast iron to very high heat.
- Melt 3 tablespoons butter in small pan. Add 3 minced garlic cloves. Cook 30 to 45 seconds until fragrant. Add rosemary and thyme sprigs. Keep warm.
- Cut roast between each bone to create 3 individual tomahawk steaks.
- Sear each tomahawk on very hot grill or cast iron 45 seconds per side. Baste with garlic herb butter using rosemary sprig as brush.
- Rest steaks 3 to 5 minutes. Slice meat off bone against grain into ½-inch slices. Drizzle with remaining garlic herb butter. Serve immediately.
Nutrition
Notes
Pull roast at exactly 120°F internal temperature. Carryover during rest brings to 123 to 125°F. Searing adds another 5 to 10 degrees. Final temp 130 to 135°F is perfect medium-rare. Higher pull temp results in overcooked meat.
Rest before slicing is mandatory. Allows juice redistribution and safe handling temperature. Skipping rest results in juice loss.
Sear timing is critical. 45 seconds per side creates crust without overcooking. Longer searing brings internal temp too high.
Very hot grill or cast iron essential for proper sear. Meat should sizzle immediately when it hits surface.
Mesquite wood traditional but oak or hickory also work well. Choose based on smoke preference.
Garlic herb butter enhances beef flavor without masking it. Fat-soluble aromatics integrate with beef fat.
Store leftovers up to 3 days refrigerated. Reheat gently in 300°F oven 15 to 20 minutes.