• Kara From ScaleAndTailor

Smoked Tomahawk Steak | How To Cook A Tomahawk Steak | Steak Tomahawk

Tomahawk Steak always seems to be the big kahuna of steak cuts. The diamond jewel of superb beef. I almost feel primal holding these. Like I'm the lion that has secured food for her pride. After all, it is the Female Lions that do the hunting.

Smoked Tomahawk steak might seem daunting to take on, but it is actually really easy to do. Here, I'm going to show you how to cook a tomahawk steak by smoking it then doing a reverse sear method of grilling.


Smoker (I used my Louisiana Grills Black Label 1200) Pellets (I used Pitmasters Choice Pellets, Gourmet Blend)

Tomahawk Steak (I order from Woodward Meats) Rub (I used Pitboss "Chop House")


A short or long boned steak tomahawk is a Ribeye Beef steak cut with the bone left on. The length of the bone varies based on your butcher but usually between 5-9 inches long. WHY IS IT SO EXPENSIVE?

Steak Tomahawk style is so expensive for so many reasons. There is a big WOW factor of smoked tomahawk steak. Another reason is the bone's weight itself. Leaving the bone long means it's heavier AND the butcher has to french the bone, meaning they cannot sell the ribs.

I have such a passion for knowing where your meat comes from. That is why I always make sure when I'm out shopping, looking for my next smoked tomahawk steak, to look for Ontario Beef. Take the time to ask your butcher where their beef comes from or look for the indication of your packaging from your grocery store.



The very first step to how to cook a tomahawk steak is the seasoning. I like to use a simple seasoning such as coarse salt, pepper, and garlic powder. However, for this cook I use, Pitboss Grills "Chop House" seasoning.

THE COOK (Approx. 1-1 1/2 hours cooking time)

I preheated my Louisiana Grills Black Label pellet smoker to 225 degrees. Made sure the steak was at room temperature, seasoned both sides, and placed the soon to be smoked tomahawk steak directly on the grill.

My goal is to smoke this steak tomahawk to medium-rare, an final internal temperature of approximately 135 degrees (medium rare). I wanted to build a nice smoke base before searing. This is referred to as the "Reversed Seared" smoked grilling method. I smoked this to an internal temperature of 120 degrees, leaving enough room to come up to perfect temperature as the smoked tomahawk steak is searing on each side.

Let your smoked tomahawk steak rest for 5-10 minutes before slicing into a perfect delicious bite sized piece.


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