Ingredients
Method
- Remove tomahawk from refrigerator 45-60 minutes before cooking. Pat completely dry and season generously with steak seasoning or salt, pepper, and garlic powder.
- Make garlic butter by mixing softened butter with minced garlic and chopped parsley. Set aside at room temperature.
- Preheat smoker to 250°F with oak, cherry, or pecan wood. Let stabilize at temperature.
- Place seasoned steak on smoker grate away from direct heat. Insert probe thermometer into thickest part. Smoke until internal temperature reaches 125°F for medium-rare (or your preferred target), typically 45-60 minutes.
- While steak smokes, preheat grill or cast iron skillet to maximum heat (500°F+).
- When steak reaches target temp, remove from smoker. Sear on screaming hot grill or skillet for 90 seconds per side, basting twice with garlic butter during searing.
- Rest 5-10 minutes loosely tented with foil. Slice against the grain and serve with remaining garlic butter.
Notes
Bring steak to room temperature before smoking for even cooking. Use a leave-in probe thermometer for easiest temperature monitoring. Pull steak 5-7 degrees before final target since it rises during searing and rest. For medium-rare, pull at 125°F for final 130-135°F. Sear over maximum heat for proper crust development in short time. The bone adds weight but less meat than boneless ribeye of same weight. Fresh parsley is essential for garlic butter - dried doesn't work as well.