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Grilled Tomahawk Steak

Grilled Tomahawk Steak

By Traeger Kitchen

It doesn’t get better than a massive tomahawk steak on a Traeger grill. Smoke these ribeyes for up to an hour, or until their internal temp reaches 120˚F. Then crank up the heat, sear both sides, and serve up some beefy wood-fired flavor.

Prep Time

5 Min

Cook Time

1 Hr

Pellets

Hickory

Ingredients

Number of People Serving

4

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Units of Measurment:
main
2 Large tomahawk steaks
2 Tablespoon kosher salt
2 Tablespoon ground black pepper
1 Tablespoon paprika
1/2 Tablespoon garlic powder
1/2 Tablespoon onion powder
1/2 Tablespoon brown sugar
1 Teaspoon ground mustard
1/4 Teaspoon cayenne pepper

Step

  • 1

    In a small bowl, combine all ingredients for the rub. Season the steaks liberally with the rub and set steaks aside while the grill preheats.

  • 2

    When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    225 ˚F / 107 ˚C

    Super Smoke

  • 3

    Place the steaks directly on the grill grate and smoke for 45 minutes to 1 hour, until the internal temperature reaches 120°F.

    225 ˚F / 107 ˚C

    02:00

    Super Smoke

  • 4

    Remove steaks from the grill and set aside to rest.

  • 5

    Increase the grill temperature to 450°F.

    450 ˚F / 232 ˚C

  • 6

    Place the steaks directly on the grill grate and cook 7 to 10 minutes per side, or until the internal temperature reaches 130°F.

    450 ˚F / 232 ˚C

    130 ˚F / 54 ˚C

  • 7

    Remove from grill and let rest 5 minutes before serving. Enjoy!

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