How to Make Tomahawk Steak | Big Poppa Smokers

tomahawk steak

🥗Healthier: grass-fed beef

💰Cheaper: ribeye steak

Grass-fed beef is leaner and more nutritious; ribeye steak is more budget-friendly.

Make chimichurri sauce by mixing 5 parts red wine vinegar with 10 parts olive oil and fresh herbs. Let it sit for 15 minutes.

Trim excess fat from the tomahawk steak to allow seasoning to penetrate the meat.

Coat the steak with chimichurri sauce, applying it generously on all sides.

Sprinkle double secret steak rub all over the steak, ensuring an even coating.

Place the steak bone side down in the smoker at 225°F.

Smoke the steak until it reaches an internal temperature of 125°F, which should take about 1.5 hours, flipping halfway through.

Check the internal temperature, aiming for about 134°F for medium-rare, as it will continue to cook while resting.

Remove the steak from the smoker and let it rest for 10-15 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary