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smoking tomahawk steak

Smoked Tomahawk Steak

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Course Main Course

Ingredients
  

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

Instructions
 

  • 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.
  • 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.
  • Brush olive oil on both sides of the steak and sprinkle the pepper, smoked paprika, and garlic powder all over the steak.
  • 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.
  • Add the steak to the skillet and sear for 2-3 minutes on each side.
  • 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

*photo by Mike licensed under CC BY-SA 2.0
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