If you master the sear on your tomahawk, you will have a great crust on your steak with a juicy, medium-rare, melt-in-your-mouth interior. Intense flavor! The tomahawk ribeye steak is packed full of beefy flavor.This holygrail of steak deserves a photoshoot. The tomahawk steak is ready for it’s closeup. You only need minimal effort to sear the steak at the end of the cook. Let the Traeger do the work! Set your smoker up and let the tomahawk steak bask in greatness. Think of a tomahawk steak as your own personal slice of prime rib with a handle to hold on to it! Why this Recipe Works The ribeye steak is super delicious, mostly thanks to its high amount of fat content throughout the meat. This does mean that you will end up paying extra for that visual effect and impact, but it is perfectly stunning for those special occasions that demand a statement to be made! What is a Tomahawk Steak?Ī tomahawk steak is a bone-in ribeye steak, specifically with at least 5-inches of bone protruding from the meat. Also, scroll down to the printable recipe card below for step-by-step instructions. Is there anything better than steak and potatoes?!Ĭheck out the steak-doneness chart below so that you can hit that perfect internal temperature on your tomahawk. Serve up this tomahawk steak alongside some green beans with bacon and some baby potatoes with parsley.
The tang from the blue cheese goes perfectly with the incredible beefy flavors of the tomahawk steak. You can crank your Traeger pellet grill up all the way to get that sear, or you can fire up a charcoal or gas grill to get that perfect crust.įor a unique spin, try topping off your tomahawk ribeye steak with a slice of this blue cheese compound butter. Let the Traeger do all the work as your tomahawk ribeye steak soaks up the smoky flavor, and then finish it off with a gorgeous sear. This is the ultimate jaw-dropper steak, slow-smoked for extra flavor and then seared to absolute perfection. Serve with your favorite vegetables or salad.Nothing makes a statement and says that you mean business quite like this reverse seared Traeger tomahawk ribeye steak. Since the steak has already rested, you can eat it immediately. Once caramelized, remove the steak from the pan. Place the steak in the hot pan and sear each side, turning every 1 to 2 minutes to caramelize the outside and form a crust. When the steak is close to being rested, drop the butter into the hot pan. In the meantime, preheat a frying pan until nice and hot. Remove the steak from the oven and wrap in foil. We recommend using an internal thermometer to check the temperature. Using an oven-safe cast iron pan, place the steak in the oven and cook until just below desired doneness (115☏ for rare, 130☏ for medium rare, 140☏ for medium, 150☏ for well done), approximately 1 hour for medium rare.
Remove the steak from the BBQ and wrap in foil. Place the steak on the BBQ and cook until just below desired doneness (115☏ for rare, 130☏ for medium rare, 140☏ for medium, 150☏ for well done), approximately 1 hour for medium rare. Tip: for indirect grilling, food is placed on the cooler part of the grill away from the direct heat source. Set the BBQ for indirect heat, and preheat to 250☏. Tip: if you don’t have an all-purpose beef seasoning, use kosher salt and black pepper. Generously season your steaks on all sides with Rum & Que ‘Bull Dust’. Remove steak from the refrigerator approximately 1 hour before cooking to allow it to come to room temperature.
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