Smoked Tomahawk Ribeye
This giant steak loves getting smoked! I started with a 3lb 2” Thick prime tomahawk ribeye steak from my buddy Kevin down at The Butcher Shoppe.
Tomahawks are huge bone-in ribeyes. They’re cut off the loin and a long section of the rib bone is left attached to each steak. Now this steak is more than enough for one man, so you may want to find someone to share it with or you could tackle the whole thing if you think you can handle it (I know I can!!)
To kick off this beef party I apply a little beef broth concentrate to the outside of the steak. The concentrate creates a glue on the outside of the steak which helps the seasonings “stick” and it gives the tomahawk a fortified-beefy flavor. You can use olive oil or a little water as a binder; but I’ve been experimenting with the beef concentrate and I like the results.
I hit the outside with a little Hot Bbq Rub followed by a good coating of my Steak Rub. Really you could use any seasonings you like on this steak. Once seasoned let it rest for 20 minutes.
I fired up my Gateway drum for this cook but you can use any smoker. Royal Oak Lump charcoal and Hickory wood chunks provide the heat and smoke flavor. You want the pit running at 275°F. Once it’s up to temp and the seasoning has melted into the meat it’s time to start smoking.
Insert a probe thermometer into the center of the tomahawk for monitoring internal temperature. The last thing you want to do is over cook it. Also be careful not to stick the probe into a fat pocket. This will give you false readings.
Place the steak on the cooking grate and close the lid and monitor the temperature. About 10 minutes in I placed a small aluminum pan in the smoker with a melted stick of butter. Season the butter with a little Steak Rub and let it get happy. Once the steak has cooked about 20 minutes (around 100°F internal) flip it over for even cooking.
Start basting the steak with the melted butter when it hits the 120°F mark. Flip it over after a few minutes and baste the other side. As this point I left the drum open so the the butter will drip down and cause a little flare-up with the coals. The flames will give you a little searing action without burnin the steak.
As soon as I see the internal temperature get to 125-126°F it’s done for me. It comes off the drum and rest for 15-20 minutes. I left the probe in the tomahawk, so I could watch the carryover. It stopped at 130°F. I let start to fall back to 125 then it was time to slice.
The smoked tomahawk was cooked evenly across the steak – a perfect medium rare (Right where I like it).The hickory flavor combined with the seasonings and butter gave it a phenomenal flavor. I highly recommend trying this method for any thick steak.Print
Tomahawks are huge bone-in ribeyes. They’re cut off the loin and a long section of the rib bone is left attached to each steak. Now this steak is more than enough for one man, so you may want to find someone to share it with or you could tackle the whole thing if you think you can handle it
- 3lb Tomahawk Ribeye Steak 2” thick
- 2 teaspoons Beef Broth Concentrate
- 1 Tablespoon Killer Hogs Hot Rub
- 1 Tablespoon Killer Hogs Steak Rub
- 1 stick butter
- Prepare drum smoker for indirect cooking at 275°F use a couple chunks of hickory wood on the hot coals for smoke flavor.
- Rub the entire surface of the tomahawk ribeye with the beef concentrate, season with a light coat of Hot BBQ Rub followed by a coat of Steak Rub. Let the steak rest while the smoker comes up to temperature about 20 minutes.
- Insert a probe thermometer into the center of the tomahawk and place the steak on the cooking grate.
- Place the stick of butter in a small aluminum pan and season it with a little Steak Rub.
- Flip the steak over after 20 minutes so that it cooks even on both sides.
- Once the internal temperature reaches about 120 degrees start basting the steak with the melted butter. Flip it over and do the same for the other side.
- Remove the steak from the smoker once it hits about 125-130°F for medium rare or cook it to you’re desired doneness.
- Rest the steak for 15 minutes and slice.
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