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 Minutes
Cook Time
1 Hours
Pellets
Hickory
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
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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