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Sliced smoked tomahawk steak with caveman-seared crust served alongside crispy asparagus on a metal tray

Smoked Tomahawk Steak Recipe, Caveman Seared

A thick tomahawk hung from a hook and smoked over applewood at 250°F to 110°F internal, then seared directly on hot lump charcoal for 30 to 45 seconds a side. Finished back on the smoker and rested under compound butter, with crispy asparagus alongside.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Rest Time 8 minutes
Total Time 1 hour 53 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

Tomahawk Steak
  • 1 tomahawk steak About 2 to 3 inches thick. Choice, Prime or Wagyu all work.
  • 1.5 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 tsp garlic powder Or use about 1 tbsp of your favorite steak seasoning instead of the three above.
  • 1 tbsp compound butter or salted butter 1 to 2 tbsp, added during the rest.
  • Applewood For smoking.
  • Lump charcoal For the caveman sear.
Crispy Asparagus
  • 1 bunch asparagus trimmed
  • 1 tbsp olive oil or avocado oil Nothing else goes on the asparagus.

Equipment

  • Smoker Running at 250°F. A hanging hook is optional.
  • Grill hook Only if you are hanging it. Mine came with the smoker.
  • Power drill For the hole through the bone. Only needed if hanging.
  • Lump charcoal The steak sears directly on it.
  • Cardboard or a small fan For clearing the loose ash off the coals.
  • Instant-Read Thermometer Essential on a steak this thick.
  • Skillet For the asparagus.

Method
 

Season and Hang
  1. Pat the tomahawk dry. Season all sides generously with the kosher salt, black pepper and garlic powder, making sure to get the edges.
  2. 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.
  3. Set your smoker to 250°F with applewood and smoke until the internal temperature reaches 110°F.
Caveman Sear
  1. 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.
  2. 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.
Finish and Rest
  1. Place the steak back on the smoker at 250°F and continue until the internal temperature reaches 130°F to 132°F.
  2. 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.
Asparagus and Serve
  1. 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.
  2. Slice the tomahawk against the grain and serve alongside the asparagus. Spoon the melted butter from the board back over the slices.

Notes

Doneness: Miguel pulls this between 130°F and 132°F for medium rare. The USDA recommends 145°F for whole cuts of beef. Cook to the temperature you are comfortable with, and use a thermometer, because a steak this thick cannot be judged by touch or eye.
Hanging is optional: It gives you airflow around the entire surface at once, so the smoke reaches everything and the fat renders down the length of the steak instead of pooling underneath. On the grates everything after that step is identical.
Clear the ash: Loose ash sticks to the meat and will not burn off. A piece of cardboard fixes it in thirty seconds.
Charcoal sticking is normal: A few larger pieces will grab onto the steak during the sear. Knock them off afterward.
Beef grade: Anything from Choice up works. This was Australian Wagyu.
Timing: Prep and cook times are estimates and vary with the thickness of your steak. The 250°F, 110°F, 30 to 45 seconds a side, 130°F to 132°F and the 5 to 10 minute rest are as given.

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