Perfect BBQ Smoked Tomahawk Steak Recipe

Hey there! So, there’s this steak – the Tomahawk. Just the name alone makes you feel like grabbing your battle gear and heading out to conquer. Except this time, the conquest involves fire, smoke, and juicy grilled goodness. This culinary masterpiece will turn any backyard BBQ into an epic feast. Trust me, it’s not just a steak; it’s the ultimate meaty experiment you can do in your own backyard. It’s massive, it’s messy, and it’s what gets everyone crowding around the grill – basically, it’s your new summer blockbuster.

Last weekend, I whipped up this bad boy for the fam, and let me tell you, even the kids stopped asking for chicken nuggets for a hot minute. My husband has this permanent grin when we break out the Tomahawks, and I swear I’ve caught the neighbors peeking over the fence, sniffing the air like cartoon characters. It’s these moments, with laughter, smoke, and a dash of chaos, where this steak really shines and becomes a staple in our house.

Why You’ll Love This Perfect BBQ Smoked Tomahawk Steak Recipe

1. It’s like starring in your own cowboy movie, minus the horses, but with way more flavor.
2. It makes you feel like a BBQ hero, armed with just tongs and bravado.
3. Turning the grill on becomes a theatrical event and everyone’s invited.
4. Because who doesn’t love a meal where you get to eat with your hands?

How to Make It

Alright, real talk. Start by grabbing your Tomahawk steak like you would a caveman – with reverence and maybe a little grunt for effect. Season it generously, and I mean generously, with salt and pepper. You want that crust that dreams are made of. Get your grill preheated for indirect heat, which is just a fancy way of saying push the coals to one side like you’re arranging furniture for a BBQ.

Now, let the steak hang out in the low heat zone, soaking in all that smoky goodness from your wood chips. I usually toss more than I should on there, but hey, you only live once, right? Have patience, young grasshopper – it’ll get to 130°F for that medium-rare perfection. When it’s almost ready, crank up the heat and give it a sear that’ll make the angels weep. And there you go – you’re basically a BBQ legend now.

Ingredient Notes

– Tomahawk Steak: This is your Gladiator of steaks – it’s big, it’s bold, and it makes me feel like I should have a crown on my head when grilling.
– Salt & Pepper: Simple but oh-so-essential. Don’t skip the salt rub, unless you want a wagging finger and shaking heads from the Foodie Gods.
– Wood Chips: I used mesquite. Once tried hickory when that’s all I had… realized it’s like trying to play Chopin when you can barely hum to a tune. Still works, but ya know.

Recipe Steps:
1. Preheat your grill for indirect heat.
2. Season the steak with a generous amount of salt and pepper.
3. Place wood chips on the grill and close it to let the smoke work its magic.
4. Grill the steak on the indirect heat side until it reaches 130°F.
5. Crank up the heat for a crispy, drool-worthy sear.
6. Rest the steak (if you can even wait).

What to Serve It With

When the star of the show is a giant steak, keep the sides simple. I’m talking grilled veggies or a leafy green salad that just watches from the sidelines while you devour the steak like a beast. Bread is optional if you need something to mop up with.

Tips & Mistakes

Don’t skip the resting; believe me, one time I cut it too soon, and it was like Niagara Falls on my cutting board. It wasn’t pretty, and trust – you want that juice in your steak, not on the floor.

Storage Tips

Got leftovers (you’re some kind of superhero or maybe you just cooked too much)? Toss ’em in the fridge, wrapped like a toddler in a burrito blanket. They’re pretty epic in a sandwich the next day… or just standing in front of the open fridge, gnawing on it like a midnight snack attacker. Cold is good too – no judgment here.

Variations and Substitutions

Honestly, not much beats the good ol’ Tomahawk, but you can totally play around. Use different wood chips – applewood, pecan, whatever you’ve got. Want a sugar kick? Rub some brown sugar in the mix. If there’s barely anything in your pantry, just rock it barebones style and make do. It’s still mouth-watering.

Frequently Asked Questions

Perfect BBQ Smoked Tomahawk Steak Recipe

This Perfect BBQ Smoked Tomahawk Steak recipe delivers a tender, juicy, and smoky flavor that's sure to impress at your next cookout.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 piece Tomahawk steak
• ▢ 2 tbsp kosher salt for seasoning
• ▢ 1.5 tbsp black pepper
• ▢ 3 tbsp olive oil for rubbing
• ▢ 4 cloves garlic minced

Instructions

Preparation Steps

• Preheat your smoker to 225°F (107°C) and prepare for indirect cooking.
• Pat the Tomahawk steak dry and rub olive oil evenly over the surface.
• Season both sides liberally with kosher salt, black pepper, and minced garlic.
• Place the steak on the smoker grate and smoke until the internal temperature reaches 120°F (49°C) for rare, about 60-70 minutes.
• Remove the steak from the smoker and sear on a hot grill or cast iron skillet for 1-2 minutes per side to develop a crust.
• Let the steak rest for 10 minutes before slicing and serving.

Notes

For best results, use a quality wood like hickory or oak in your smoker to enhance the flavor.