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Perfect Smoked Tomahawk Steaks Recipe Easy Ultimate BBQ Feast Guide

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This smoked tomahawk steak recipe delivers incredible flavor with a foolproof low-and-slow smoking method followed by a reverse sear for a perfect crust and juicy interior. Simple ingredients and minimal hands-on time make it ideal for any BBQ occasion.

Ingredients

Scale
  • 2 tomahawk steaks, about 2-2.5 inches thick (32–40 oz / 900–1100 g each), well-marbled USDA Prime or Choice
  • 2 tablespoons coarse kosher salt (Diamond Crystal preferred)
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon garlic powder (optional)
  • 2 tablespoons olive oil
  • 2 cups wood chips or chunks (hickory, oak, or pecan), soaked in water for 30 minutes
  • 2 tablespoons butter
  • Fresh herbs (rosemary or thyme, optional)

Instructions

  1. Bring steaks to room temperature by letting them sit covered on the counter for 30-45 minutes.
  2. Lightly brush steaks with olive oil on all sides. Generously season with kosher salt, black pepper, and garlic powder. Press seasoning gently to stick.
  3. Preheat smoker or grill to 225°F (107°C). Place soaked wood chips or chunks on heat source for steady smoke with thin blue smoke.
  4. Place steaks on smoker rack away from direct heat. Smoke for 45-60 minutes until internal temperature reaches about 110°F (43°C) for rare or 120°F (49°C) for medium-rare.
  5. While smoking, preheat cast iron skillet over medium-high heat. Add butter and fresh herbs for aroma.
  6. Transfer steaks to hot skillet and reverse sear for 3-4 minutes per side until deep brown crust forms. Sear fat cap edges briefly.
  7. Check final temperature aiming for 125°F (52°C) for medium-rare or 130°F (54°C) for medium. Carryover heat will raise temperature slightly while resting.
  8. Tent steaks with foil and rest on cutting board for 10-15 minutes to redistribute juices.
  9. Slice against the grain in thick slices and serve immediately.

Notes

Use a reliable instant-read thermometer to avoid overcooking. Keep smoke thin and clean by soaking wood chips and adjusting vents. Rest steaks for 10-15 minutes before slicing to retain juices. Trim excess fat to prevent flare-ups. For dairy-free option, substitute butter with ghee or coconut oil. If no smoker, use a grill set for indirect heat with soaked wood chips.

Nutrition

Keywords: smoked tomahawk steak, BBQ steak, reverse sear, smoked beef, backyard BBQ, easy steak recipe, low and slow smoking

Find it online: https://bouncybowl.com/perfect-smoked-tomahawk-steaks-recipe-easy-ultimate-bbq-feast-guide/