Smoking A Tomahawk Steak

Have you ever seen those gorgeously appetizing images of thick, juicy, steak with a crisp outer layer and a larger-than-life bone-handle sticking out the side? That’s called a tomahawk steak, and it’s long been a favorite of steak photographers to photograph for food magazines, websites, and Instagram feeds. It’s not hard to see why; tomahawk steak can easily command attention.

But this steak isn’t just for food photographers to use as a muse. It’s also an excellent cut for smoking, and it’s not that difficult to do when you have the right instructions to guide you. 

Follow along with this guide to learn how to buy, prep, and smoke tomahawk steak.

Buying Tomahawk Steak

Tomahawk steaks aren’t easy to find at traditional grocery stores, so you may need to make a trip to a local butcher to find them. Once there, you’ll notice that these steaks are massive — often three pounds or above — but it’s important to remember that some of that weight is due to the bone. So, essentially, some of what you pay for is that bone that makes the tomahawk steak famous.

You can ask your butcher to remove tomahawk steak from the bone if you’re not partial to having it there. This should reduce the cost. 

Otherwise, look for marbling, texture, and color. Marbling is the thin lines of white fat going through the meat. There shouldn’t be huge chunks of it, but you do want to see some lines. Fat breaks down while smoking to add flavor to the meat and tenderize it. As for texture, healthy tomahawk steak will bounce back slightly if you press on it gently with your fingertips. Finally, look at the meat’s color, which should be a rich, deep red.

Prepping the Tomahawk Steak

About 45 minutes before you’re ready to smoke your tomahawk steak, remove it from the refrigerator and place it on a plate at room temperature. Salt the steak generously on both sides and let it rest there for the full 45 minutes.

Then, add your choice of seasonings by sprinkling them on both sides. You can also use a dry rub if you prefer. Rub the mixture into the steak gently using your fingertips. 

Next, wrap the entire bone in aluminum foil to protect it and prevent it from smoking and charring during the cooking process. 

Prepping the Smoker

Soak the wood chips in water for about 30 minutes. You can start this process around the same time as you remove the steak from the refrigerator. When ready, drain the wood chips and add them to the box in your smoker or gas grill or place them on the bottom of a charcoal grill. Then, preheat the smoker to 225 or 250 degrees for about 15-20 minutes before you’re ready to start smoking the tomahawk steak. Once fully heated, you can add the tomahawk steak directly to the grill or smoker grates. 

Tips for Smoking Tomahawk Steak

Use the following tips as a guide while you smoke tomahawk steak to achieve the best results.

• Keep it at room temperature: Before cooking, leave the steak at room temperature for about 45 minutes. This brings the steak to a similar temperature on the inside and outside, allowing for more thorough and even cooking. 
• Cover the bone in foil: Part of the draw of a tomahawk steak is its eye-catching bone, so you likely want to keep it looking its best throughout the cooking process. Cover the bone in foil before putting it in the smoker. This prevents it from scorching, which can not only alter its aesthetics but can also create some unpleasant smells and flavors in your smoker.
• Consider reverse-searing: Smoking breaks down the toughness of beef cuts like tomahawk steaks, allowing them to achieve a perfectly tender bite with each mouthful. But it doesn’t typically crisp the outside like it would if you grilled it or seared it on the stove. You can still get that deliciously crispy crust by reverse-searing, which is a method of cooking the meat to the right internal temperature and searing it after. Toward the end of the smoking cycle, preheat a pan with a drizzle of oil and sear the steak for 2-3 minutes on each side. 
• Check the temperature: Tomahawk steak is thick, so judging whether it’s done inside using sight alone isn’t accurate. Use a digital thermometer to ensure that the inside of your tomahawk steak is your ideal temperature. For medium-rare, you’ll want the thermometer to reach 125 degrees before moving the tomahawk steak to a pan to sear. 
• Let it rest: After searing your tomahawk steak, let it rest at room temperature for 5-10 minutes. This gives it time to continue cooking slightly on the inside and reabsorb some of the juices that escape during the cooking process. 

What Kind of Wood Chips Should I Use?

Wood chips are for more than providing a continuous source of smoke to cook a tomahawk steak. They also send flavor directly into the meat, infusing the earthy, fruity, or savory notes contained in the wood into the meat. The best wood to use in a smoker is usually hardwood, which creates just the right amount of smoke for a slow-burning cook. Here are a few popular options:

• Hickory: Hickory wood chips burn for a while, making them a good option for beef, which tends to need more time to smoke than other proteins, like chicken. Plus, it adds a woodsy, earthy flavor to your meat.
• Oak: Oak is another slow-burning wood, making it ideal for tomahawk and other types of steaks. It leans more toward the sweeter side than hickory, with light vanilla undertones.
• Maple: Maple wood chips offer a light and sweet flavor with hints of maple syrup, which works well with the bold flavor of steaks like tomahawk steak. 
• Apple: If you want a sweet twist in flavor for your tomahawk steak, try apple wood chips. They’re especially popular to mix with hickory, oak, and bolder woods for a balanced taste.
• Alder: Alder wood is easy to light and quick to burn, so you may need to stay on top of it while you smoke your steak. However, its smoky flavor is more delicate than others, which makes it preferable for some who prefer a little less intensity.

Smoked Tomahawk Steak Recipe

Follow along with this recipe for smoked tomahawk steak to try it for yourself.

Ingredients

• Tomahawk steak
• 1 tbsp. salt
• 2 tsp. pepper
• 1 tsp. smoked paprika
• 1 tsp. garlic powder
• 1 tbsp. olive oil

Instructions

1. Remove the steak from the refrigerator about 45 minutes before you’re ready to start smoking. Pat it dry, and then generously sprinkle salt on both sides. 
2. Meanwhile, soak your wood chips in water for 30 minutes. Add your wood chips to the smoker or grill. Then, preheat the smoker or grill to 225-250 degrees for about 15 minutes.
3. Brush olive oil on both sides of the steak and sprinkle the pepper, smoked paprika, and garlic powder all over the steak.
4. Move the steak to the smoker or grill grates. Smoke until the steak reaches 110 degrees, or about 1.5-2 hours. Transfer the steak to a clean plate to rest while you preheat a skillet with a drizzle of oil over medium-high heat.
5. Add the steak to the skillet and sear for 2-3 minutes on each side. 
6. Rest the steaks on a plate loosely tented with foil for 10 minutes before serving. The final temperature should be 130-135 degrees for medium-rare. 

Notes

If you want a few more ideas for seasoning your steak, check out our dry rub recipes. 

Conclusion: How to Smoke a Tomahawk Steak

Go ahead — try smoked tomahawk steak for yourself!

If you’d rather not search for the best cut of tomahawk steak at the store or butcher, browse Chicago Steak Company’s tomahawk steak selection instead. We offer wet-aged and dry-aged tomahawk steaks that are individually wrapped and flash-frozen to preserve their freshness until they arrive at your door. Our massive tomahawk steaks are 30 ounces each and are available in packs of two for you to enjoy with someone else or save for another meal for yourself.

Smoking a Tomahawk Steak FAQs