featured 4390

How to Cook a Perfect Tomahawk Steak on a Traeger Grill

Today I’m diving into the savory world of Traeger grilling to guide you through making a perfect Traeger Tomahawk Steak. This article covers reverse-searing the steak on a pellet grill, choosing the right tomahawk, a flavorful rub, side dish suggestions, and step-by-step cooking instructions so you can confidently grill a showstopping steak at home.

traeger tomahawk steak

How to Make Smoked Tomahawk Steak on Traeger

The tomahawk is essentially a ribeye with the rib bone left long and French-trimmed, giving it an impressive presentation. The reverse-sear method—smoking low and slow, then finishing with a blast of high heat—yields tender, evenly cooked meat with a beautiful crust. Follow these steps for reliable results:

  1. Seasoning: Pat the steak dry, then season generously with kosher salt and black pepper. This base seasoning is essential for building flavor.
  2. Preheat the Traeger: Set your Traeger to about 225°F and load your preferred wood pellets. Hickory or oak provide a classic, robust smoke flavor.
  3. Smoke the Steak: Place the seasoned tomahawk directly on the grill grates. Insert a meat probe into the thickest part if you have one, and close the lid.
  4. Monitor Temperature: Smoke until the internal temperature reaches about 115°F for medium-rare. Depending on thickness, this commonly takes 45–60 minutes. Patience here pays off with better texture and even doneness.
  5. Increase Heat to Sear: When the steak reaches target temp, raise the Traeger temperature to high—around 500°F—so you can form a deep, flavorful crust.
  6. Sear the Steak: Move the tomahawk to the hot zone and sear 2–3 minutes per side until a dark, caramelized crust forms. Use tongs to flip and avoid piercing the meat.
  7. Rest Before Serving: Remove the steak, tent it loosely with foil, and rest for about 10 minutes to allow juices to redistribute. Slice against the grain into thick portions and serve.

How to Choose the Perfect Tomahawk

Picking a high-quality cut makes the cooking process easier and the results better. Keep these selection tips in mind:

  • Marbling: Look for abundant marbling—fat interspersed through the muscle—since it melts during cooking and gives the steak juiciness and flavor.
  • Thickness: Choose a thick cut so the interior can reach the desired temperature without overcooking the exterior. Thicker steaks are ideal for reverse searing.
  • Size: Balance the steak size with your appetite and grill capacity. Tomahawks are large; choose one that suits your meal plan.
  • Grade: If available, opt for USDA Choice or Prime for superior tenderness and flavor.

smoking a tomahawk steak

Best Rub Seasoning

A simple rub enhances the steak without masking its natural beef flavor. Combine the following ingredients and rub evenly over the tomahawk:

  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

Mix these in a small bowl, apply liberally, and let the steak sit at room temperature while you preheat the grill. The herbs and spices add depth without overpowering the meat.

What to Serve

Pair the tomahawk with hearty sides that complement its rich, smoky flavor. Here are recommended accompaniments that balance texture and richness:

  • Loaded Baked Potatoes: Fluffy potatoes topped with cheddar, crumbled bacon, chives, and a dollop of sour cream make a classic, satisfying side.
  • Grilled Asparagus: Toss asparagus with olive oil and sea salt, then grill until slightly charred for a bright, smoky contrast.
  • Creamed Spinach: A creamy, velvety spinach provides a silky counterpoint to the steak’s robust flavor.
  • Red Wine: A full-bodied red such as Cabernet Sauvignon or Malbec pairs well with the meat’s richness.
  • Garlic Bread: Crispy, buttery garlic bread is a welcome, familiar addition to the plate.

smoked tomahawk steak traeger

Follow the reverse-sear method, invest a little time in seasoning and temperature control, and you’ll end up with a tender, flavorful tomahawk steak worthy of any celebration. With the right sides and a good rest period, each slice will be juicy and satisfying—perfect for sharing or savoring on your own. Fire up the Traeger, and enjoy the process; the results are well worth the effort.

OTHER RECIPES YOU’LL LOVE

  • Smoked Brussel Sprouts
  • Weber Smoked Brisket
  • Smoked Cornish Hens
  • How To Make Beef Tallow
  • Smoked Ahi Tuna Steak
traeger tomahawk steak

Traeger Tomahawk Steak

Grill like a pro with this Traeger tomahawk steak recipe. Succulent, smoky flavors await as you sink your teeth into this culinary centerpiece.
Course Main Course
Prep Time 15 minutes
Cook Time 1 hour
Servings 2

Ingredients

For the Steak:

  • 1 Tomahawk steak 2-2.5 pounds
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

For the Sides:

  • 2 large baking potatoes
  • 2 tablespoons olive oil
  • ½ cup grated cheddar cheese
  • 4 slices of cooked bacon crumbled
  • 2 tablespoons chopped chives
  • ½ cup sour cream

For the Asparagus:

  • 1 bunch fresh asparagus
  • 2 tablespoons olive oil
  • Sea salt to taste

Instructions

Preparing the Steak:

  • Season the Steak: In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary. Rub the mixture evenly over the tomahawk steak and let it rest at room temperature while you prepare the grill.
  • Prepare the Steak: Pat the tomahawk dry before applying the rub to ensure a good crust during searing.

Preparing the Grill:

  • Preheat Your Traeger Grill: Heat the Traeger to about 225°F and add your pellets—hickory or oak for a bold smoke profile.
  • Insert the Meat Probe: Place a probe into the thickest section of the steak to monitor internal temperature throughout the cook.

Smoking the Steak:

  • Smoke the Steak: Place the tomahawk on the grates and close the lid. Smoke until the internal temperature reaches about 115°F for medium-rare.

Preparing the Sides:

  • Bake the Potatoes: While the steak smokes, wash and pierce the potatoes, rub with olive oil and sea salt, and bake at 350°F for 45–60 minutes until tender. Split and top with cheddar, crumbled bacon, chives, and sour cream.
  • Prepare the Asparagus: Trim the tough ends and toss with olive oil and sea salt. Hold until ready to grill alongside or after the steak.

Searing the Steak:

  • Crank Up the Heat: When the steak reaches the target internal temperature, increase the grill to roughly 500°F for searing.
  • Sear the Steak: Sear 2–3 minutes per side until a deep, caramelized crust forms. Use tongs to flip and avoid cutting the meat while searing.

Rest and Serve:

  • Rest the Steak: Remove from the grill, tent with foil, and rest about 10 minutes so juices redistribute and the steak remains juicy.
  • Grill the Asparagus: While the steak rests, grill asparagus for 5–7 minutes, turning until tender and slightly charred.
  • Serve and Enjoy: Slice the rested tomahawk against the grain into thick slices and plate with loaded baked potatoes and grilled asparagus. Pour a bold red wine if desired and enjoy your Traeger Tomahawk Steak.