Traeger Smoked Tomahawk Steak

This Smoked Tomahawk Steak is seasoned using a homemade rub with the perfect spices. This tender, juicy ribeye can be made with any smoker or pellet Traeger grill. Serve this mouth-watering beef alongside your favorite sides.

What Cut of Meat is a Tomahawk Steak

It’s a type of ribeye steak that includes the rib bone. The bone is left intact and frenched, the meat is trimmed around the bone to reveal it. It’s a large, flavorful, and tender cut that’s well-marbled with fat.

It’s called tomahawk steak because of the shape of the bone, which resembles a tomahawk axe. The long bone handle is left intact, which adds to the presentation of the steak and makes it gorgeous to look at. I grab mine from Butcherbox when they offer them. You can also check with your local butcher.

How to Season It

I love to use my Homemade Steak Seasoning and Rub.

• Unsweetened Cocoa Powder (Creates a nice crust on the steak when cooked and has a rich flavor that will enhance the flavor of the steak)
• Smoked Paprika
• Brown Sugar or Sweetener
• Garlic Powder
• Onion Powder
• Chili Powder
• Salt

You can use your favorite store-bought rub if desired. Use enough spices to fully coat both sides of the meat.

Do You Have to Marinate It

I recommend allowing the spices to penetrate for at least 30 minutes prior to smoking. I would never say you shouldn’t marinate (up to 8 hours) if you have the time. It will add flavor to the steak and tenderness to the meat.

How Does it Taste?

It has a rich, buttery flavor, and the texture is super juicy and tender. The high level of fat marbling in the meat contributes to its taste.

How to Smoke Tomahawk Steak

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Drizzle both sides of the steak with soy sauce. Sprinkle both sides with spices.
2. Add the steak to the smoker. Flip the steak after 1 hour.
3. Smoke the steak until it reaches the minimum internal temperature you are looking for. (See below)

Smoker Temperature

I recommend 225 degrees so the steak cooks slow and low which will help infuse smoked flavor.

Cook Time/How Long to Cook

Total cook time will vary based on the size of your steak and your preferred doneness and texture. It will typically take a couple of hours to smoke.

How to Know When the Steak is Done

• Internal temperature – Using a meat thermometer or probe to check the internal temperature is the best way to cook steak perfectly to your liking.
• Touch – Press the steak with your finger, a rare steak will feel soft and spongy, a medium-rare steak will have a little more resistance and a well-done steak will be super firm to the touch.
• Appearance – Take a look at the color of the steak. A rare steak will be bright red in the center, a medium steak will be mostly brown with a small amount of pink, and well done has little to no pink.

Internal Temperature Guide

Remove the steak from the smoker when it reaches the following temperatures:

• Rare: 118 degrees
• Medium-rare: 120 degrees
• Medium: 136 degrees
• Medium Well: 143 degrees
• Well-done: 154 degrees

Once the steak is removed from the heat it will continue to cook and the temperature will increase a little bit. The final cooked temperature should range:

• Rare: 120 degrees
• Medium-rare: 130 degrees
• Medium: 140 degrees
• Medium Well: 145 degrees
• Well-done: 160 degrees

What Flavor of Wood/Pellets to Use

My personal favorites for steak are hickory, mesquite, oak, and the Traeger Signature Blend.

• Mesquite – Strong, bold, and slightly sweet
• Hickory – Smoky and slightly sweet
• Oak – Mild and versatile, great with a variety of meats
• Pecan – Mild and nutty
• Cherry – Sweet and fruity flavor that pairs well with steak

Allow the Steak to Rest After Removing it From the Smoker

Be sure to allow the steak to rest for at least 10 minutes after you remove it from the smoker and before slicing it. During this time, the meat’s juices redistribute, which helps to improve the tenderness and overall flavor of the steak. Resting also allows the internal temperature of the steak to even out, preventing it from becoming overcooked when it’s sliced and served.

More Smoker Recipes

Traeger Smoked Glazed Ham
Smoked Filet Mignon
Smoked Ribeye
Smoked Cod
Traeger Smoked Turkey Breast
Traeger Smoked Salmon
Traeger Smoked Chicken Breast
Traeger Smoked Ribs (3-2-1 Method)
Traeger Smoked Chicken Wings
Smoked Lobster Tail
Traeger Smoked Whole Chicken
Traeger Smoked Brisket
Traeger Pulled Pork (Shoulder Butt)
Traeger Smoked Cornish Hens

Pair With These Recipes

Smothered Potatoes and Onions
Smoked Sweet Potatoes
Smoked Baked Beans
Smoked Asparagus
Southern Green Beans with Bacon
Smoked Baked Potatoes
Traeger Smoked Corn on the Cob
Smoked Cream Cheese
Traeger Smoked Burgers