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Nothing makes a statement and says that you mean business quite like this reverse seared Traeger tomahawk ribeye steak. This is the ultimate jaw-dropper steak, slow-smoked for extra flavor and then seared to absolute perfection.
Let the Traeger do all the work as your tomahawk ribeye steak soaks up the smoky flavor, and then finish it off with a gorgeous sear. You can crank your Traeger pellet grill up all the way to get that sear, or you can fire up a charcoal or gas grill to get that perfect crust.
For a unique spin, try topping off your tomahawk ribeye steak with a slice of this blue cheese compound butter. The tang from the blue cheese goes perfectly with the incredible beefy flavors of the tomahawk steak.
Serve up this tomahawk steak alongside some green beans with bacon and some baby potatoes with parsley. Is there anything better than steak and potatoes?!
Check out the steak-doneness chart below so that you can hit that perfect internal temperature on your tomahawk. Also, scroll down to the printable recipe card below for step-by-step instructions.
What is a Tomahawk Steak?
A tomahawk steak is a bone-in ribeye steak, specifically with at least 5-inches of bone protruding from the meat. This does mean that you will end up paying extra for that visual effect and impact, but it is perfectly stunning for those special occasions that demand a statement to be made!
The ribeye steak is super delicious, mostly thanks to its high amount of fat content throughout the meat. Think of a tomahawk steak as your own personal slice of prime rib with a handle to hold on to it!
Why this Recipe Works
- Easy. Let the Traeger do the work! Set your smoker up and let the tomahawk steak bask in greatness. You only need minimal effort to sear the steak at the end of the cook.
- Make a statement. The tomahawk steak is ready for it’s closeup. Pull out your phone and open the gram. This holygrail of steak deserves a photoshoot.
- Intense flavor! The tomahawk ribeye steak is packed full of beefy flavor.
- Insane crust. If you master the sear on your tomahawk, you will have a great crust on your steak with a juicy, medium-rare, melt-in-your-mouth interior.
Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for specific ingredient amounts.
- A tomahawk steak. This is the star of the show! You will likely find tomahawk steaks weighing in around 2.5 pounds each. I always go for USDA Prime to ensure that it is tasty and juicy.
- Salt. Be sure to use a coarse Kosher salt. You can really coat the entire surface of the steak in salt without worrying about over salting. This will also help to form the crust when you sear the tomahawks.
- Pepper. Use fresh groudn black pepper for best results. Fresh ground pepper is much more aromatic and has a better flavor profile overall.
- Olive oil. Brushing the tomahawk with olive oil prior to the seasoning can help the salt and pepper to stick better to the meat. The olive oil will also act essentially like a marinade, helping the salt and pepper to dissolve into the surface of the meat.
How to Cook a Tomahawk Steak
Since tomahawk steaks have a higher fat content, they are very versatile. You can cook them hot and fast or low and slow. Either way, it will be tender and juicy!
In this recipe for a reverse seared tomahawk ribeye steak, we are aiming for a low and slow cook with a good amount of smokiness from the Traeger. We want to finish it off over high heat to get a nice crust from the sear.
Below is a quick run-through of how to cook your tomahawk steak to perfection. For more detailed instructions, scroll down to the printable recipe card.
- Fire up the Traeger to 225°F.
- Season the tomahawk steak on all sides. You can brush olive oil on the steak prior to seasoning. This will help the salt and pepper to stick to the steak and also act as a marinade.
- Smoke the tomahawk steak on the Traeger. You will want to pull the steak off when it is about 20°F below your desired doneness. Use the chart below to figure out when to pull off the tomahawk steak. For a medium-rare steak, we will want to pull it off the Trager once it reaches 110°F-115°F. Use a leave in thermometer or an instant read thermometer for perfect results every time.
- Fire up the charcoal grill while the steak is smoking on the Trager. We want a nice hot flame so we can get an awesome sear on the tomahawk steak.
- Sear the steak. Place the tomahawk steak on the hot grill and cook for one minute. Turn the steak clockwise 90° and sear for another minute. Then flip the tomahawk over and repeat the same process on the other side.
- Rest and slice. Remove the steak from the grill and cover it with foil or butcher paper. Allow it to rest for 10 minutes and then slice and serve.
Steak Doneness Chart
Frequently Asked Questions
Tools and Equipment
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- Get yourself a beautiful Traeger! Personally, I use a Traeger Timberline 1300 and this Traeger Pro 780.
- Pellets! Keep it simple and use these Traeger signature blend pellets. You can also experiment with different woods to change up the flavors.
Where to Get the Ingredients
- This American Wagyu tomahawk steak is absolutely killer! Snake River Farms has some of the best meat around.
- Get your seasonings from Spiceology. They are seriously the masters of flavor! You can find absolutely anything on their website. Try out the prime rib rub on your tomahawk steak. You can also try out some more unique flavors like this blue cheese flavored rub or the coffee infused cowboy rub.
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For more information, please see more information about Tomahawk steak on pellet grill