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Smoked Tomahawk Steak
If you're looking for a high end steakhouse quality steak, look no further.
Preparing and smoking a big primal cut steak like this takes time, but it's totally worth it.
Course
Beef
Cuisine
Barbecue
Keyword
barbecue, smoked meat, steak, tomahawk steak, traeger
Prep Time
3
hours
hours
Cook Time
3
hours
hours
30
minutes
minutes
Additional Time
15
minutes
minutes
Total Time
6
hours
hours
45
minutes
minutes
Servings
6
servings
Calories
515
kcal
Author
Nick @ SmokedMeatSunday.com
Ingredients
2.5-3
# Tomahawk Steak
2
tbsp
kosher salt
1
tbsp
Nick's Beef rub
3
tbsp
melted butter
1
clove
minced garlic
½
tsp
thyme
Instructions
Liberally salt one side of the steak and let it sit in the fridge for 90 minutes.
Flip the steak and repeat the salting process.
Prepare smoker to smoke at 180 degrees.
Season both sides of the steak with Nick's Beef Rub
Place steak in smoker and let it smoke until internal temperature hits 110 degrees. Monitor temps with a
Thermoworks Smoke
.
Pull steak from smoker and adjust temperature of your smoker to 450 degrees.
Combine melted butter, garlic, and thyme and then brush both sides of steak.
Return steak to smoker and let cook until internal temperature hits 120 degrees. Flip steak and brush more butter on surface.
When steak's internal temperature hits 130-135 degrees remove from smoker and let it rest for 15 minutes before slicing thin and serving.
Video
Nutrition
Serving:
8
ounces
|
Calories:
515
kcal
|
Protein:
25
g
|
Fat:
23
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
10
g
|
Cholesterol:
107
mg
|
Sodium:
2422
mg