Smoked Tomahawk Steak Traeger

Hey, I’m Chloe!

And let me tell you… if there’s one recipe that makes people stop mid-bite and go “okay, WOW”… it’s this smoked tomahawk steak Traeger method.

This isn’t just steak. This is that big, bold, centerpiece kind of meal. The kind you bring out and suddenly everyone’s hanging around the grill, asking questions, sneaking peeks, and waiting for that first slice.

The best part? It’s actually way easier than it looks.

We’re using a simple reverse sear method on the Traeger to get that perfect combo: smoky flavor, juicy center, and that beautiful crust that makes it feel like you ordered it at a high-end steakhouse.

And don’t worry. I’ve tested this over and over, so you can walk into this feeling totally confident.

Let’s make something seriously memorable.

Why This Smoked Tomahawk Steak Traeger Recipe Works Every Time

If you’ve ever been nervous about cooking a thick steak, I get it. Tomahawks look intense. But this method takes all the guesswork out.

Here’s the magic behind it.

Instead of blasting the steak with high heat right away, we cook it low and slow first. Then we finish with a hot sear. That’s what gives you full control and perfect results.

This method is called reverse searing, and it’s a total game changer

What you get with this method:

• Even cooking from edge to center
• Deep smoky flavor from the Traeger
• A juicy, tender interior
• A golden, crispy crust on the outside

And honestly? Once you try it, you won’t go back.

How to Smoke Tomahawk Steak on a Traeger

Let me walk you through this like I would if we were cooking together.

Before you start

Take your steaks out of the fridge and let them sit for 1 to 2 hours.

Yes, it matters. This helps them cook evenly.

Preheat your Traeger to 225°F. If you have a Super Smoke feature, turn it on.

Step 1: Season Generously

Mix your seasoning and coat the steaks on all sides.

And I mean generously.

These steaks are thick, so don’t be shy here. Press the seasoning into the meat so it sticks.

Step 2: Smoke Low and Slow

Place the steaks directly on the grill grates.

Insert a probe if you have one.

Smoke until the internal temperature hits about 120°F for medium-rare.

This usually takes:

• About 1 hour for smaller steaks
• Up to 1 hour 20 minutes for thicker cuts

Low and slow is where all that smoky flavor builds.

Step 3: Sear for That Perfect Crust

Once your steak hits temp, it’s time for the fun part.

Heat a cast iron skillet or griddle until it’s very hot.

Sear the steak for 1 to 3 minutes per side.

Don’t forget the edges too. That’s where extra flavor lives.

Step 4: Let It Rest

This part is hard… but don’t skip it.

Let the steak rest for 10 minutes.

This keeps all those juices inside instead of running out when you slice.

Pro Tips for the Best Smoked Tomahawk Steak Traeger Style

These little things make a big difference.

• Use a meat thermometer: Guessing is not your friend here. A thermometer gives you control and confidence.
• Pull the steak early: Take it off the smoker about 10 degrees before your final target temp. It will continue cooking during the sear and rest.
• Don’t rush the sear: You want that pan HOT. That’s how you get that crust without overcooking the inside.
• Resting is non-negotiable: This is what separates a good steak from a great one.

Steak Temperature Guide

Here’s a simple guide to help you hit your perfect doneness:

• Rare: 120–125°F
• Medium rare: 130–135°F
• Medium: 140–145°F
• Medium well: 150–155°F

For tomahawk steaks, I personally aim for medium-rare to medium. The fat renders better and gives you more flavor.

What to Serve with Smoked Tomahawk Steak

This is a big, bold main dish, so keep your sides simple and comforting.

Some favorites from my kitchen:

• Smoked or grilled asparagus
• Creamy mashed cauliflower
• Cornbread or cheesy muffins
• Fresh slaw or a bright salad

You want balance. Rich steak, fresh sides.

Storage and Reheating Tips

If you somehow have leftovers (rare, but it happens):

• Store in an airtight container for up to 3–4 days
• Freeze for longer storage
• Reheat by quickly searing in a hot pan

Avoid microwaving if you can. It dries out the meat.

Why This Recipe Feels Special Every Time

There’s something about cooking a tomahawk steak that just feels different.

Maybe it’s the size. Maybe it’s the smell of smoke filling the backyard. Maybe it’s that moment when you slice into it and see that perfect pink center.

For me, it’s all of it.

This is one of those recipes that turns a regular dinner into a memory.

And honestly? Those are my favorite kinds.

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