How To Make Tomahawk Steak | Smoked Tomahawk Steak Recipe | Smokin’ with Gerardo | Bradley Smoker

tomahawk steak

💰Cheaper: ribeye steak

Ribeye is more affordable while still offering rich flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cheaper option.

Tie the tomahawk steak around the meat for stability.

Optionally clean up any excess fat on the steak.

Spritz the steak with Worcestershire sauce as a binder.

Season the steak generously with salt, black pepper, and Suckle Busters SPG rub.

Let the steak rest at room temperature for 20-30 minutes to absorb flavors.

Preheat the smoker to 250°F using mesquite wood.

Insert a meat probe into the thickest part of the steak and place it in the center of the smoker rack.

Smoke the steak until the internal temperature reaches 115°F, about 2 hours.

At the halfway point, flip the steak for even cooking.

Once the steak reaches 115°F, remove it from the smoker and let it rest for 5-10 minutes.

Preheat a grill or pan to 600-700°F for searing.

Sear the steak for 2 minutes on each side.

Let the steak rest again for 10-15 minutes before slicing.

Slice the steak against the grain and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens