Experience the lip-smacking flavor of this Smoked Tomahawk Steak! A tomahawk steak is delicious, decadent, and great for feeding more than one person. However, Smoked Tomahawk Steaks take the buttery texture of a slowly reverse seared steak and applies the intense flavor of wood smoke to bring a whole new profile to your favorite cut of steak. Get ready to enjoy a juicy, smoky steak like never before!
- 2 Tomahawk steaks
- 2 tbsp. Kosher salt
- 1 tbsp. Garlic Powder
- ½ tbsp. Freshly ground black pepper
- 1 tsp. Paprika
- Strong flavored wood chips/chunks like hickory, mesquite, or oak.
- Combine the seasonings in a bowl. Season the steaks thoroughly with your seasoning blend, then leave them to sit for about 1 hour to allow the salt to work its magic.
- While waiting for the salt on the steak, light a full load of charcoal and pour it into the bottom basket of your Smoker. Fill the water basin with hot water to act as a heat sync. Allow the smoker to preheat and adjust the air shutters to ¼ open to reach a temperature of around 200°F.
- Use a drill and a ¼-inch or a 15/64 bit to drill a hole into the bone near the top. Insert the meat hooks.
- Open the bottom hatch in the smoker and add the desired wood chips/chunks to your charcoal. Hang the steaks from the lid and insert a meat thermometer to monitor the internal temperature.
- Smoke the steaks for 1 to 2 hours until an internal temperature of 130°F has been reached. Once there, pull the steaks to a cutting board to rest. If the coals are still hot, rake them into a pile and heat the grill for searing. If they’re spent, light another ½ load of charcoal to add.
- Sear the rested steaks over direct heat for 2 minutes per side until delicious sear marks form.
- Slice the steaks and serve with your favorite sides.