By Traeger Kitchen
It doesn’t get better than a massive tomahawk steak on the Traeger. Start by smoking the rib-eyes until the internal temperature reaches 120˚F, crank up the heat, sear both sides, and serve up some beefy wood-fired flavor.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.2 Tablespoon | kosher salt |
2 Tablespoon | ground black pepper |
1 Tablespoon | paprika |
1 1/2 Teaspoon | garlic powder |
1 1/2 Teaspoon | onion powder |
1 1/2 Teaspoon | brown sugar |
1 Teaspoon | ground mustard |
1/4 Teaspoon | cayenne pepper |
2 Large | tomahawk steaks |
1
Mix the salt, black pepper, paprika, garlic powder, onion powder, brown sugar, ground mustard, and cayenne in a small bowl.
2
Set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes when ready to cook. For optimal flavor, use Super Smoke if available.
225 ˚F / 107 ˚C
Super Smoke
3
Season the steaks liberally with the rub, then sit while the grill preheats.
225 ˚F / 107 ˚C
02:00
Super Smoke
4
Insert the probe into the center of a steak, avoiding the bone. Next, place the steaks directly on the grill grates, close the lid, and smoke until the internal temperature reaches 120°F, 45-60 minutes. Then, remove the steak from the grill.
5
Increase the grill temperature to 450°F.
450 ˚F / 232 ˚C
6
Return the steaks to the grill and re-insert the probe. Close the lid and cook until the internal temperature reaches 130°F, 7-10 minutes per side.
450 ˚F / 232 ˚C
130 ˚F / 54 ˚C
7
Remove the steaks from the grill and let rest 5 minutes before serving. Enjoy!
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