Equipment You’ll Need
- Competition Blend Wood Pellets
- Grill Grates
- BBQ Tongs
- BBQ Gloves
- Louisiana Grills 1200 Premier (or similar)
- Yonedas Okami Chef Knife
- BBQ Cutting Board
Ingredients
- 1 Tomahawk Ribeye Steak
- 1 can Cornhusker Kitchen Duck Fat Spray
- ¼ cup Yonedas Gold Seasoning
- 1 pinch Yonedas White Seasoning
Instructions
1. Preparation
- Preheat your smoker or BBQ to 350°F, placing grill grates on top if available.
- Spray the Tomahawk steak with duck fat spray on all sides.
- Generously sprinkle the steak with Yonedas Gold Seasoning.
- Let the steak rest on the counter for 20 minutes to allow the seasoning to penetrate.
2. Smoking the Tomahawk Ribeye Steak
- Place the steak on the grill and smoke at 350°F for about 30 minutes, depending on the steak’s thickness. The target internal temperature is 132-135°F for medium rare.
- Once the steak reaches your desired temperature, remove it from the grill and let it rest for 10-30 minutes.
3. Searing the Steak
- Crank up the grill to the highest temperature possible. Place the grill grates over the sear station for optimal heat.
- Spray the grill grates with duck fat spray to prevent sticking.
- Place the steak on the grill and press down on the steak to create nice dark grill marks.
- Flip the steak every 30 seconds with a ¼ turn to create the signature diamond cross-hatch grill marks. Repeat for 3-4 minutes total. Be careful not to overcook.
4. Final Steps
- Remove the steak from the grill as soon as searing is done, and slice the meat off the bone into ½ inch slices.
- Sprinkle with a little Yonedas White Seasoning for extra flavor.
Quick Recap:
- Preheat grill to 350°F.
- Spray steak with duck fat spray and season with Yonedas Gold Seasoning.
- Smoke steak at 350°F until it reaches 132-135°F internal temperature.
- Rest steak for 10-30 minutes.
- Sear steak on high heat, flipping every 30 seconds with a ¼ turn for 3-4 minutes.
- Slice and serve with a sprinkle of Yonedas White Seasoning.
Helpful Tips and Notes
Where can you buy Tomahawk steaks?
Look for local butchers like Popowich Meat Company, Darcy’s Meats, Butcher Block, Real Deal Meats, Acme Meats, and Meat Head in Edmonton, Sherwood Park, St. Albert, Leduc, and Nisku. Many butchers can also special order Tomahawk steaks.
Can Bone-In Ribeye be cooked the same way?
Yes, a bone-in ribeye can be cooked the same way as a Tomahawk. The only difference is that the Tomahawk has a longer bone extending from one end.
What if I am Gluten Free?
This recipe is entirely gluten-free and safe for individuals with celiac disease.
What else is a Tomahawk Steak called?
Tomahawk steaks are also known by several other names, including Rib Steak, Beef Rib Steak, Bone-In Rib Steak, Ribeye Steak, Cowboy Cut Steak, Cowboy Cut Ribeye, Butcher Cut Ribeye Steak, Tomahawk Chop, and Cote du Boeuf.