Smoked Tomahawk Steak Recipe

Hey, I’m Chloe!

Okay… if there’s one recipe that makes you feel like an absolute backyard legend, it’s this Smoked Tomahawk Steak Recipe.

This is not your everyday steak. This is the kind of meal that gets people gathering around the grill, asking questions, and sneaking extra slices when they think no one is looking.

A vertical Pinterest pin showing two different presentations of a smoked tomahawk steak—one sliced with a dark charred crust and fresh rosemary, and another fanned out beautifully on a plate with a rich reduction sauce and microgreens.

But here’s the fun part… it’s actually way easier than it looks.

We’re using a reverse sear method, which means we slowly smoke the steak first, then finish it with a hot sear for that perfect crust. The result? Juicy, tender, evenly cooked steak from edge to center with that beautiful smoky flavor.

Let’s make something unforgettable.

Why You’ll Love This Smoked Tomahawk Steak Recipe

This is one of those recipes that feels fancy but is surprisingly simple once you know the steps.

Perfectly cooked from edge to center
Rich smoky flavor that takes it to another level
Juicy, tender texture every single time
That dramatic presentation everyone loves
Great for special occasions or weekend grilling

The reverse sear method ensures you don’t end up with overcooked edges and a raw center. Everything cooks evenly and beautifully.

Ingredients You’ll Need

We’re keeping things simple here because great steak doesn’t need much.

Tomahawk steak
Steak rub or:
- Salt
- Black pepper
- Garlic powder
Butter

For precise amounts, check the recipe card at the end of the post.

A raw, marbled tomahawk steak on a white plate with bowls of dry rub seasoning and butter.

Choosing the Best Tomahawk Steak

Before you cook, let’s pick a good one.

Look for:

Bright red color
Lots of marbling (that white fat inside the meat)
Thick cut (around 2 inches is perfect)

More marbling means more flavor and a better final result.

How to Make Smoked Tomahawk Steak

This is where the magic happens. Don’t worry, I’ll walk you through it like we’re cooking together.

Before we start, remember: low and slow first, then hot and fast.

Step-by-Step Instructions

Bring the steak to room temperature
Take it out of the fridge 1 to 2 hours before cooking.
Preheat your smoker
Set it to 225°F (107°C). Use oak, hickory, or your favorite wood.
Season generously
Rub the steak all over with your seasoning. Press it into the meat so it sticks well.

Smoke the steak
Place it directly on the grill grates and cook until the internal temperature is about 10 degrees below your target doneness.

A thick tomahawk steak searing on hot grill grates with smoke rising from the crust.

For medium rare, aim for about 115°F.

Prepare for searing
Heat a cast iron skillet or grill to high heat. Add butter and let it melt.
Sear the steak
Place the steak on high heat and sear each side for 2 to 3 minutes until you get a beautiful crust.

A thick, bone-in tomahawk steak with a deep brown seared crust, topped with a sprig of fresh rosemary and coarse salt in a dark cast-iron skillet.

Rest before slicing
Let the steak rest for 10 to 15 minutes before cutting.

A whole, perfectly browned smoked tomahawk steak resting on a wooden cutting board with rosemary.

That’s it. You just made a steakhouse-level meal at home.

Internal Temperature Guide

This is where things really matter.

Remove from smoker at:

115°F for rare
125°F for medium rare
135°F for medium

Finish after searing at:

125°F for rare
135°F for medium rare
145°F for medium

Using a thermometer is the easiest way to get perfect results every time.

Close-up of a sliced tomahawk steak showing a juicy, pink medium-rare center and charred exterior.

Pro Tips for the Perfect Smoked Tomahawk Steak

Let’s make sure you absolutely nail this.

Don’t Skip the Rest Time: This keeps all the juices inside the meat instead of spilling out.
Season More Than You Think: This is a thick cut, so it needs enough seasoning to match.
Use High Heat for Searing: You want a quick, hot sear to lock in flavor.
Trust the Thermometer: Don’t guess. This is the easiest way to get it right.

What to Serve with Smoked Tomahawk Steak

This steak is the star, but the sides bring everything together.

Classic Pairings

Mashed potatoes
Grilled vegetables
Roasted asparagus

Fresh Options

Simple green salad
Tomato salad

Extra Touch

Drizzle the melted butter from the pan over the steak before serving

Keep it simple and let the steak shine.

A sliced smoked tomahawk steak plated with herb butter, rosemary, and a decorative sauce drizzle.

Flavor Variations You Can Try

Once you’ve mastered the basics, you can play around a bit.

Add smoked paprika to your rub
Finish with garlic butter
Add fresh herbs like thyme or rosemary
Try a chili rub for a little heat

This recipe is a great base to build on.

Sliced medium-rare steak arranged in a fan shape on a white plate with rich reduction sauce and microgreens.

How to Store and Reheat

If you somehow have leftovers…

Storage

Keep in an airtight container
Refrigerate for up to 3 days

Reheating

Use low heat in the oven
Add a little butter or broth to keep it juicy

FAQ

What wood is best for smoking tomahawk steak?

Oak, hickory, or even mild woods like alder work great. Choose based on how strong you want the smoke flavor.

Can I cook this without a smoker?

Yes, you can use a grill with indirect heat, but a smoker gives the best flavor.

Why use reverse sear?

It cooks the steak evenly from edge to center and prevents overcooking.

How thick should a tomahawk steak be?

Around 2 inches thick is ideal for best results.