There’s just something about a smoked tomahawk steak that feels extra special. Between the rich smoky flavor, the impressive presentation, and that perfectly seared crust, this is the kind of steak that turns dinner into an experience.
Using a reverse sear keeps the inside tender and juicy while giving the outside that steakhouse-style finish everyone loves. I’m also sharing a simple steak temperature guide so you can cook your tomahawk exactly the way you like it, whether you prefer medium-rare or a little more done.
They feel a little fancy, but once you break it down, they’re actually pretty simple to make at home. All you really need is a good steak, some seasoning, and a smoker.
If you’ve been wondering how to smoke a tomahawk steak, this is a great place to start. We’re using the reverse sear method here, which means starting low and slow in the smoker, then finishing with a quick hot sear at the end. It’s also helpful if you’re trying to figure out how long to smoke a tomahawk steak at 225, since it really comes down to temperature and how you like your steak cooked.
Why I Love This Smoked Tomahawk Steak
- Simple ingredients
- Great and impressive for special dinners
- Easy reverse sear method
- Turns out perfect every time
We love taking an afternoon or evening to smoke steaks and enjoy a nice meal. Tomahawks are fun to cook when you have guests over because they are so impressive looking and they taste incredible if cooked correctly. They are expensive but sometimes you can finD a good deal on them or you can also follow this method for a nice Ribeye Steak as well!
If you are cooking other steaks, make sure to check out my Three Ingredient Steak marinade or my Easy & Delicious Flank Steak Marinade as well!
What is a Tomahawk Steak
A tomahawk steak is basically a thick-cut ribeye with the long bone still attached. It’s a big, impressive cut of steak, but what people really love is how juicy and tender it gets when it’s cooked right.
If you’re wondering where to buy tomahawk steaks, you can usually find them at a local butcher or a good grocery store. You can also order them online if you’re looking for a specific size or cut. I actually found these marked down at Walmart so I knew I had to swoop them up.
What is a Reverse Sear
The reverse sear method is just what it sounds like. You cook the steak low and slow first, then finish it with a hot sear at the end.
It’s a great way to cook a smoked tomahawk steak because it helps everything cook more evenly, and then you still get that nice crust on the outside right before serving.
Temperature Guide
If you’re wondering how long to smoke a tomahawk steak at 225, most steaks will take about 45 minutes to 1.5 hours before you’re ready to sear. It really depends on the thickness and how you like it cooked.
Internal Temperatures for Smoked Tomahawk Steak (Reverse Sear)
When cooking a tomahawk steak using the reverse sear method, you’ll smoke it first, then finish it with a hot sear. Pulling it at the right temperature makes all the difference.
| Rare: 120–125°F | (pull from smoker around 105–110°F) |
| Medium Rare: 130–135°F | (pull around 115–120°F) ⭐ most recommended |
| Medium: 140–145°F | (pull around 125–130°F) |
| Medium Well: 150–155°F | (pull around 135–140°F) |
| Well Done: 160°F+ | (pull around 145–150°F) |
✨ Pro tip: The steak will keep rising a bit while it rests, so don’t skip that step. Let it sit for about 10 minutes before slicing.
What you need for Smoked Tomahawk Steaks
| 🥩 Tomahawk Steaks – The main event. Thick ribeye cuts with the bone attached that smoke really well and stay juicy when cooked low and slow. 🥩 Steak Seasoning or Beef Rub – Use whatever you like here. A simple salt, pepper, and garlic mix works great, or go with a BBQ-style rub if you want a little more flavor. In this recipe I used Traeger Steak Rub. 🥩 Wood Chips or Pellets – Hickory, oak, or mesquite all work well if you want to add a deeper smoky flavor to your smoked tomahawk steak. In this post I used our new Masterbuilt charcoal smoker and added some wood chunks. I have cooked these several times on our Traeger Pellet Grill as well. Wireless Meat Thermometer– We really enjoy this set from Typhur. |
How to Make Smoked Tomahawk Steaks
Step 1: Prep the steaks. Lay your steaks out on a baking sheet or tray so they’re easy to work with. Pat them dry if needed.
Step 2: Season. Season both sides generously with your rub or seasoning of choice. Don’t be shy here — make sure every side is coated.
Step 3: Chill (optional but recommended). Pop the steaks in the fridge uncovered for at least 2 hours, or overnight if you have time. This just helps the seasoning stick better.
Step 4: Preheat the smoker. Set your smoker to 225°F and let it fully heat up before adding the steaks.
Step 5: Smoke the steaks. Place the steaks right on the grill grates and close the lid. Smoke until the internal temp hits about 110–115°F, depending on how you like your steak cooked. SEE ABOVE TEMPERATURE GUIDE!
Step 6: Sear to finish. Take the steaks off the smoker. Turn up the heat to about 450°F (if you can- or use your flat top grill or even a large cast iron pan (Lodge actually offers a Grill Pan). Sear each side for about 3–4 minutes until you get a nice crust and reach your final desired temp. (Remembering that the temperature will rise a bit more while resting!)
Step 7: Rest and slice. Let the steaks rest for 10–15 minutes before cutting into them. Slice against the grain and serve.
We generally always have leftover steak with this cut. So the next night we will make some Crispy Cheese Steak Tacos or even some Steak & Egg Breakfast Calzones.
Additions & Substitutions
- Keep it simple with just salt, pepper and garlic powder if you want.
- Add garlic butter on top after searing for extra richness or even some type of zip sauce.
What to serve with this Smoked Tomahawk Steak recipe?
- The Best Smoked Shells and Cheese
- Garlic & Herb Smoked Shrimp
- Italian Spaghetti Pasta Salad
- Smoked Potatoes
Make sure to PIN IT!
Reverse Seared Smoked Tomahawk Steaks
Ingredients
Equipment
Method
- Lay your steaks out on a baking sheet or tray so they’re easy to work with and generously season both sides with your rub or seasoning of choice.
- Refrigerate uncovered for at least 2 hours.
- Preheat smoker or pellet grill to 225°F.
- Place the steaks directly on the grates and smoke steaks until internal temp reaches 110–115°F for medium rare (see temperature guide in post above).
- Remove from heat and then either turn up the heat on your smoker to 450 degrees or you can heat up your flat top to a high heat or a large cast iron pan (if it fits).
- Sear at high heat for about 4 minutes per side.
- Rest 10–15 minutes, then slice and serve.
Refreshing Limoncello Spritz (The Ultimate Summer Cocktail)
