Smoked Tomahawk Steaks - Reverse Seared
Smoked tomahawk steaks are bold, juicy, and perfect for special occasions. Fire up your Traeger for this mouthwatering cowboy steak!
Servings: 2 Steaks
Equipment
- Meat Mallet to Smash Garlic
Ingredients
- 2 tomahawk steaks bone-in, about 2 Inches thick and 32 Ounces each
- 2 Teaspoon salt coarse
- 1 Tablespoon olive oil
- 1 Teaspoon black pepper coarse
- 1 Teaspoon oregano dried
- 1 Teaspoon parsley dried
- 1 Teaspoon garlic salt
- 1 Teaspoon onion powder
- 4 Sprigs rosemary
- 8 Tablespoon salted butter
- 6 Cloves garlic
Instructions
- Put the steak on a baking sheet. Sprinkle ½ teaspoon of salt over each side of the steaks. Place into the fridge to dry brine for 1 hour.
- Remove from the fridge. Let come room temperature 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 on top 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 the steak reaches an internal temperature of 110 degrees F. This took my steaks 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 inches below the broiler.
- Place the steak on a baking sheet. Discard rosemary. Place under the broiler to sear for 3 minutes per side. Check the internal temperature has reached 125 degrees F before removing (for medium rare).
- Place the meat on a wooden cutting board and let it rest for 10 minutes. (Carryover cooking will raise the temperature another 5 degrees F as it rests).
- Slice against the grain.
Notes
Use bone-in tomahawks: Bone-in is the most flavorful option.
Don't skip the brining: Flavoring the steak with salt and allowing it to brine adds so much flavor as well as moisture.
Slice against the grain: This yields the juiciest, most tender meat, so ensure you're slicing across the long meat fibers and not with them.
Don't skip the brining: Flavoring the steak with salt and allowing it to brine adds so much flavor as well as moisture.
Slice against the grain: This yields the juiciest, most tender meat, so ensure you're slicing across the long meat fibers and not with them.
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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