Tomahawk steak isn’t your everyday dinner—and that’s exactly why it needs to be seasoned and smoked right. I learned early on in my great-grandmother’s Southern kitchen that big cuts call for bold flavor. This recipe brings the heat, the smoke, and the kind of rich, juicy bite that makes every moment of prep worth it. No guesswork, just solid technique and flavor that delivers.
Table of Contents
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.
How to Make Traeger Tomahawk Steak
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Drizzle both sides of the steak with soy sauce. Sprinkle both sides with spices.
- Add the steak to the smoker. Flip the steak after 1 hour.
- Smoke the steak until it reaches the minimum internal temperature you are looking for. (See below)
Frequently Asked Questions and Pro Tips
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.
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.
I recommend 225 degrees so the steak cooks slow and low which will help infuse smoked flavor.
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.
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.
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
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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
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
Traeger Tomahawk Steak
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 32-40 oz tomahawk steak
- 2 tablespoons soy sauce
- ½ tablespoon unsweetened cocoa powder This will give the steak a nice crust and enhances flavor.
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar or sweetener
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon chili powder
- 1 teaspoon salt Make adjustments to suit your taste.
Instructions
- Drizzle both sides of the steak with soy sauce. Sprinkle both sides with the spices and rub them in to penetrate the meat.Allow the spices to penetrate/marinate in the fridge for at least 30 minutes, up to 8 hours.
- Preheat the smoker to 225 degrees.
- Add the steak to the smoker. Flip the steak after 1 hour. Smoke the steak until it reaches the minimum internal temperature you are looking for. Remove the steak when it reaches the following:Rare: 118 degreesMedium-rare: 120 degreesMedium: 136 degreesMedium Well: 143 degreesWell-done: 154 degrees
- 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.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Andrew says
Can anyone tell me how long this takes total? Is this a weekend thing or can I make this during the week. Medium rare style.
staysnatched says
You can make it during the week. The recipe provides you all of the cook times.
Sandra says
WOW! I'm shocked I could do it as a newbie to the Traeger. This turned out great, cooked perfectly.
staysnatched says
I'm so glad to hear it!