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5 from 20 votes

Smoked Tomahawk Steaks - Reverse Seared

By: Bella Bucchiotti
Beef lovers will love smoked tomahawk steaks. This reverse seared cowboy steak recipe is perfect for any occasion. All you need to make this smoked beef recipe is a bone-in ribeye steak, some seasonings and your Traeger grill or pellet smoker.
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Servings: 2 Steaks

Ingredients 

  • 2 32 Ounce steaks, bone-in tomahawk, about 2” thick
  • 2 Teaspoon coarse salt
  • 1 Tablespoon olive oil
  • 1 Teaspoon black pepper, coarse
  • 1 Teaspoon oregano
  • 1 Teaspoon parsley
  • 1 Teaspoon garlic salt
  • 1 Teaspoon onion powder
  • 4 Sprigs rosemary
  • 8 Tablespoon salted butter
  • 6 Cloves garlic

Instructions 

  • Place steak onto a baking sheet. Sprinkle ½ tsp salt onto each side of the steaks. Place into the fridge to dry brine for 1 hour.
  • Remove from the fridge. Let come room temp for 30 minutes.
  • When 15 minutes remains, fill the smoker auger with mesquite pellets. Preheat to 180 degrees F for 15 minutes with the lid closed.
  • Brush steaks with olive oil.
  • Combine pepper, oregano, parsley, garlic salt, onion powder in a small bowl or ramekin. Rub seasoning into the steak.
  • Smash the garlic. Place 3 garlic cloves and 4 tablespoon size cubes of butter atop of each steak. Top with Rosemary sprigs.
  • Insert a meat thermometer probe into the thickest part of the steak.
  • Lightly spray grill grates with vegetable oil. Place steaks directly onto the grill grates. Close the lid.
  • Smoke until steak reaches an internal temp of 110 degrees F. This took us 1 hour 25 minutes, but cooking times can vary so be sure to check the temperature of the steak before removing.
  • Preheat the broiler on high and set the oven rack 4” below the broiler.
  • Place steak onto a baking sheet. Discard rosemary. Place under the broiler to sear for 3 minutes per side. Check internal temperature has reached 125 degrees F before removing (for medium rare)
  • Place onto a wooden cutting board and let rest for 10 minutes. (Carryover cooking will raise the temp 5 degrees F as it rests)
  • Slice against the grain.

Nutrition

Calories: 488kcal | Carbohydrates: 5g | Protein: 2g | Fat: 53g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 121mg | Sodium: 3852mg | Potassium: 91mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1433IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg
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