Smoked Tomahawk Steak: Foolproof Reverse Sear Method

Sliced smoked tomahawk steak fanned out on a wooden cutting board, showing a pink medium-rare interior and charred crust, with the bone intact and garnished with fresh rosemary and a knife in the background.

Smoked Tomahawk Steak: Foolproof Reverse Sear Method

This smoked tomahawk steak recipe uses the reverse sear method to deliver edge-to-edge pink perfection with a crisp, flavorful crust. Start by slowly smoking a thick-cut ribeye to build rich flavor, then finish with a high-heat sear to lock in juices.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings people

Calories 711kcal

Author Breanna Stark

Ingredients

3 lb Tomahawk ribeye steak This method will still work with a regular ribeye, so long as it's at least 2" thick
1 tbsp steak seasoning See note 1
½ tbsp Kosher salt
½ tbsp course ground black pepper

Instructions

Prep your Tomahawk by wrapping the steak tightly around the edges with butcher's twine. Make sure you wrap on both sides of the bone.
Season your steak with a base layer of steak seasoning, then add a second layer of coarse salt and pepper.
Let the steak rest at room temperature while you preheat your smoker to 250°F.
Once your smoker is preheated, place the steak on the grates and let it smoke for one hour or until it reaches an internal temperature of 115°F.
Once your steak has reached 115°F, remove it from the smoker and increase the temperature to 500°F (or the highest temperature your grill will allow).
When the grill has reached maximum temperature, place the steak back on the grates and cook for five minutes, then flip the steak over and cook until it reaches 128°F (for medium-rare).
Remove the steak from the grill at let it rest for at least 10 minutes before slicing. The steak should continue to cook to a final temperature of 135°F during the resting period.
Slice the steak off the bone, then slice against the grain and enjoy!

Video

Notes

1. Steak Seaoning

For this cook, I used Uncle Chris’ Steak Seasoning as a flavorful base layer. After that, I hit the steak with a top layer of coarse salt and cracked black pepper to boost crust formation and bring out that classic steakhouse flavor.

You can use your favorite steak seasoning or mix up a simple SPG (salt, pepper, garlic) blend at home:

Basic SPG Rub

2 teaspoons ground black pepper
2 teaspoons Kosher salt
2 teaspoons granulated garlic

Mix well and season generously on all sides of the steak before smoking. Don’t be shy, thicker cuts need more seasoning to penetrate.

Nutrition