I love smoking tomahawk steaks because they taste incredible and look impressive. They’re perfect for special occasions, date nights, or when you want to show off at a dinner party. There’s something satisfying about picking up that big bone and enjoying every bite.
The problem is that tomahawk steaks are expensive, so you want to cook them right. I’ve smoked dozens of these steaks over the years, so I know what works. Follow these steps and you’ll get perfect results every time.
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Table of contents
The Difference Between Tomahawk Steak and Ribeye Steak
It’s helpful to understand the difference between a tomahawk steak and a ribeye steak. The ribeye comes from the cow’s ribcage, specifically ribs 6 through 12, and it’s well-marbled, which makes it naturally tender.
A tomahawk is just a ribeye with about 5 inches of rib bone left attached and trimmed to form a handle like a tomahawk ax. This bone handle isn’t just for show—it makes flipping the steak much easier while cooking and gives you something to grip while eating. The other major difference is thickness: tomahawk steaks are cut 2 inches thick or more, compared to regular ribeyes, which are typically much thinner.
If you want to see how to smoke a regular ribeye steak, check out my recipe for that too.
What You Need For Smoked Tomahawk Steak
- Tomahawk steak (about a 3-inch steak)
- 2 tbsp of coarse kosher salt
- Black pepper
- Pepper
- Olive oil
- 1 clove minced garlic
- 3 tablespoons melted butter
- 1/2 tsp thyme
- Your Favorite Beef or Steak Seasoning
- 1 Pellet Grill,
- 1 Cast Iron Skillet
- Meat Thermometer
- Note: you could also use an Offset Smoker, Ceramic Grill, or Charcoal Grill
How to Smoke Tomahawk Steak on a Pellet Grill
It takes about 7 hours in total to prepare and smoke this steak, but it’s worth the effort.
- Prep Time: 10 minutes
- Dry Brine Time: 4 hours
- Cook Time: 1.5 – 2 hours
- Smoker Temp: 225-240°F
- Meat Finish Temp: 130-135°F (medium rare)
- Recommended Wood: Pecan/Oak/Cherry Mix
Step 1: Prepare the Steak
Place the steak on a grill rack over a pan, give it a rub with kosher salt cover with foil, and then place it in the fridge for 90 minutes.
Remove the steak from the fridge, flip it, then salt and refrigerate it again. This will help to tenderize the steaks.
This helps extract the moisture that combines with the salt and then gets sucked back into the meat. We’re dealing with a thick cut of meat here, and it’s one of the big keys to building an amazing flavor profile with this steak.
Step 2: Bring up to Room Temperature & Apply Rub
Remove the steak from the fridge and let it rest at room temperature, so it cooks evenly. Skipping this step will result in an overcooked exterior and an undercooked interior.
Pat the steak dry after it rests, and season it with pepper and salt. Then give it a rub with your favorite beef rub
Set your pellet smoker to 220°F – 225°F.
Step 4: Smoke
Once heated, place the tomahawk on the grill grates. Smoke until the internal temperature is 10°F from your desired temperature (this step should take about 3 hours).
Note: Use a quality meat thermometer to monitor the internal temp without frequently opening the lid of the smoker. Place it about an inch from the bone (as close to the center of the cut of the meat as you can)
Using a temperature probe, remove the meat once it reaches your desired internal temperature.
- Rare: 115°F-125°F
- Medium Rare: 125°F-135°F
- *Medium: 135°F-145°F
- Medium Well: 145°F-150°F
- Well Done: 150°F-155°F
Step 5: Reverse Sear Your Tomahawk
You either use a cast-iron skillet or your grill. If you’re using a skillet drop in butter, once you see slight smoking, add the tomahawk steak to the skillet. This will create a nice, tasty crust on the outside of your tomahawk steak.
Reverse sear until the tomahawk steak is brown and has reached your desired internal temp, for medium-rare I do about 2 minutes per side.
If you’re using the reverse sear method, cook your tomahawk until it reaches your desired internal temperature in the table below. Then let your tomahawk rest for at least 5 minutes after smoking and searing it. Then when you cut it, slice the steak against the grain.
- Rare: 125 degrees°F
- Medium Rare: 140°F
- *Medium: 145°F
- Medium Well: 150°F-155°F
- Well Done: 160°F
If you need more help reverse searing your steak, see the full resource here.
How Long to Smoke a Tomahawk?
It takes about 3 hours to smoke a tomahawk steak using a two-part cooking method: first you smoke it, then you sear it for the perfect finish.
Smoke the tomahawk until the internal temperature reaches 10°F below your target doneness—this smoking phase typically takes around 3 hours. Once you hit that temperature, you’ll pull it from the smoker and move to the searing step. Check the guide below to know exactly when to remove your steak from the smoker.
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What to Serve with Smoked Tomahawk Steak 🥩🔥
🥔 Loaded Mashed Potato Casserole
🥦 Grilled Broccoli
🥕 Grilled Carrots with Brown Butter
🥔 Pit Boss Baked Potato
🥔 Baked Sweet Potato
🌽 Smoked Corn Bread
🌱 Smoked Asparagus
🍞 Smoked Garlic Bread
📌 Did you try this recipe?
Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.
Smoked Tomahawk Steak on a Pellet Grill
Equipment
- 1 Pellet Grill
- 1 Cast Iron Skillet
- Meat thermometer
Ingredients
- Tomahawk steak about 3-inch steak
- 2 tbsp of coarse kosher salt
- Black pepper
- Pepper
- Olive oil
- 1 clove minced garlic
- 3 tablespoons melted butter
- 1/2 tsp thyme
- Your Favorite Beef or Steak Seasoning
Instructions
Prepare the Steak
- Place the steak on a grill rack over a pan.
- Give it a rub with kosher salt .
- Cover with foil.
- Place it in the fridge for 90 minutes..
- Remove the steak from the fridge.
- Flip it, then salt and refrigerate it again.
Bring the Meat up to Room Temperature
- Remove the steak from the fridge let it rest at room temperature.
- Pat the steak dry after it rests and season it with pepper and salt.
Preheat Your Pellet Smoker
- Make sure you preheat your pellet smoker to 220-225°F.
- Once heated place the tomahawk on the grill grates.
- Smoke until the internal temperature is 10°F from your desired temperature (this step should take about 3 hours).
- Let it rest for at least 5 minutes.
A tomahawk is one of the cuts that barely needs anything.
Just some salt, butter and your on your way to cooking the perfect steak.
Do you reverse sear your steak?
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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