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Instructions:
- Prepare the Steak:
- Take the tomahawk steak out of the refrigerator at least 1 hour before cooking to allow it to come to room temperature. This helps the meat cook more evenly.
- Pat the steak dry with paper towels. Rub it all over with olive oil, then season generously with kosher salt, black pepper, garlic powder, and smoked paprika. Let the seasoning sit for 15-20 minutes.
- Prepare the Grill for Smoking:
- Preheat your BBQ grill for indirect cooking at a temperature of 225°F (107°C). If using a charcoal grill, arrange the coals to one side. For a gas grill, light one burner and leave the others off.
- Add wood chips or chunks to the smoker box or directly on top of the hot coals for a steady smoke. Oak, hickory, and mesquite are popular choices for smoking steak, providing a robust flavor.
- Smoke the Tomahawk Steak:
- Place the seasoned tomahawk steak on the grill grates over the indirect heat side, away from the direct flame. Close the grill lid and smoke for about 1.5 to 2 hours, or until the internal temperature reaches 110°F (43°C) for rare or 120°F (49°C) for medium-rare. Use a meat thermometer to check the temperature.
- Sear the Steak:
- Once the steak reaches the desired temperature, remove it from the grill and increase the grill heat to high (about 500°F/260°C). If using a charcoal grill, add more coals for a higher temperature.
- Sear the steak over direct heat for 2-3 minutes per side, or until a nice crust forms and the internal temperature reaches 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
- Rest and Serve:
- Transfer the steak to a cutting board and loosely tent it with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
- Slice the steak against the grain and serve with your favorite steakhouse sides, such as roasted potatoes, grilled asparagus, or a fresh salad.
Tips for the Best Smoked Tomahawk Steak:
- Choose the Right Wood: Different woods impart different flavors; oak offers a balanced smoke, hickory adds a strong and slightly sweet flavor, while mesquite provides a bold, intense taste.
- Monitor the Temperature: Use a meat thermometer to ensure the steak is cooked to your preferred level of doneness.
- Reverse Sear Method: Smoking first and then searing helps to lock in the juices and flavor while achieving the perfect crust.
- Don’t Skip the Resting Period: Resting the steak allows the muscle fibers to relax, making the meat tender and juicy.
Variations to Try:
- Herb Butter Finish: Add an extra layer of flavor by topping the steak with a pat of herb butter (butter mixed with fresh herbs, garlic, and a hint of lemon) just before serving.
- Marinated Tomahawk Steak: Marinate the steak overnight in a mixture of olive oil, red wine, garlic, and herbs for extra flavor.
- Smoky Coffee Rub: Add a tablespoon of finely ground coffee to the dry rub for a unique smoky taste that complements the beef.
Understanding the Tomahawk Steak:
The tomahawk steak is essentially a bone-in ribeye, cut with at least five inches of rib bone left intact. The long bone gives it the appearance of a tomahawk axe, hence the name. The bone adds to the presentation and helps retain moisture during cooking, resulting in a flavorful and juicy steak. Because of its size and thickness, it’s ideal for low and slow smoking followed by a high-heat sear.
Why You’ll Love This Recipe:
A Smoked Tomahawk Steak on the BBQ grill is not only a feast for the senses but also a spectacular dish for entertaining. The smoky flavor combined with the rich, beefy taste and the dramatic presentation of the bone-in steak make it a memorable culinary experience. Whether you’re hosting a backyard barbecue or celebrating a special occasion, this recipe will impress your guests and satisfy even the most discerning steak lovers.
Fire up the grill, prepare the wood chips, and get ready to enjoy the mouthwatering flavors of this perfectly smoked tomahawk steak. It’s a meal that will make any occasion unforgettable!